SEEDING AN AVOCADO. Using a long, sharp knife, cut lengthwise (from tip to tip) all around the avocado, through the skin and far enough into the meat to touch the seed. Insert blade of knife into the cut you’ve made, then twist the knife to separate the two halves.
Take the knife and smack the sharp blade into the enter of the seed. Twist and pull out seed.
Now, using a paring knife, start at the tip of each half, and peel lengthwise till all skin is removed. There is a clear division between skin and meat, so skin will peel off easily. Cut off any brown spots. Some chefs prefer to cut the avocado into cubes while it’s in its shell, and then scoop it out with a spoon. That’s fine if there are no brown spots on it, which is rare for an avocado. Once the cubes are in the bowl you’ll, more often than not, find yourself picking through them to nick off the brown spots.
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