Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Food Related Tips => Topic started by: deestafford on August 04, 2015, 07:43:43 PM
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Any of us who have messed with avocados know they will turn brown after exposed to air after a short time. I've tried lime juice and some other things which didn't work really great.
Yesterday, I read a technique used by a chef at one of the top cooking schools. I've not tried it but it think it'll work.
First you need a pot of boiling water and a bowl with iced water. Then you take a spoon and gently lower the whole avocado into the boiling water for EXACTLY 10 SECONDS. Any longer and it cooks. Any less is not enough time to do whatever is needed to be done on the enzymes. Using the slotted spoon take it out and put it in the iced water until it's cool.
When you cut it, it will stay its natural color for up to six hours.
It makes sense. Thought I'd pass it along.
Dee
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Sure worth a try - thanks, Dee!
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Definately gonna try it..who was the Chef? Anyone we know? ༺✿* *✿༻✿༻
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I would say the best way would be to leave them whole and at the store, but of course avocados are to me like peas are to others ;)
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I would say the best way would be to leave them whole and at the store, but of course avocados are to me like peas are to others ;)
mmmmmm avocados and peas....... yum... :P :P :P
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We buy the smaller ones and just tear through them...that is a interesting technique..... :)
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Pam, Nobody we know. I think he had some uppity French name or somethin'. He weren't from around here. Dee
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The late Walter Scheib (Former White House Chef under Clinton and Bush) came to cook with us at my part time job and for a special dinner for some company that wanted him. First task I had coming into the day was prepping avocados for the salad course, starting at 8am. He had me make a lime dressing to coat the avocados. Lime juice, olive oil, salt and pepper (maybe some other spices but this was 4 years ago). Just dunked them in to fully coat, and I don't even think I wrapped them after lining them up on a sheet tray. 200 pieces later I started building the salad, and none turned brown by dinner service at 730-8p.
Album for that night's dinner.
https://www.facebook.com/media/set/?set=a.10101022515762104.3550662.9301006&type=1&l=836bad6203
The company that hired him suggested our country club, and he came back the following year, and requested working with us again. I guess we did a good job, he was a great guy.
***In short, I always leave the pit and rub the exposed flesh with olive oil before wrapping tightly. I also add some olive oil if making Guacamole***
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Leaving the pit in with the avocado always seemed to work for me to prevent browning too.
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Dee,
Was the avocado peeled first before dropping into the boiling water?
Art
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Dee,
Was the avocado peeled first before dropping into the boiling water? I have an avocado that I will be prepping for dinner tonight and this may be a good time to try it.
Art
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Art, It was unpeeled. Dee
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Art, It was unpeeled. Dee
I'll give it a try and report back.
Art
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We buy the smaller ones and just tear through them...that is a interesting technique..... :)
Us too....Cardenas,love when the hit 7 for a dollar!
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My technique is a simple one .
you cut it in half . first you eat on half , then the other half . no more problem .
it will not turn brown . ;)