The Pioneer Woman Tasty Kitchen
Avatar of steamykitchen

How to Open An Avocado and Keep All 10 Fingers!

Posted by in Kitchen Talk

Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

 
I love my guac! And if a big bowl is in front of me with fresh tortilla chips, I can eat the entire thing in one sitting. Just don’t expect me to share any of it!

To make a big bowl of guacamole (I love saying that word), you have to start with lots of perfectly ripe avocados. Not too soft, not too hard, with just that perfect give. I’ve been known to fondle every avocado in the store before selecting one. Notice I didn’t say squeeze, abuse or push … just a light pressure with the hands.

The first time I ever opened an avocado, I tried dislodging the pit the way that I saw fancy chefs do it on television. But thwacking a sharp chef’s knife into the center of the pit and then wrestling the slippery pit off the knife’s edge is a dangerous activity. I’m not going to go into detail on how that ended, other than we didn’t have guacamole that night.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Let’s start with these two lovelies.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Go ahead and make that first cut into the avocado. Have your hand resting on the cutting board to steady the avocado.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Go all the way around the avocado.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Now sing with me: “Twist! Twist! Let’s do the twist!”

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

And open! Okay, this avocado has a couple of brown spots. But that’s okay, you can either spoon out that portion or just leave it. When you mash it up for guac, no one will notice, I promise.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

You can hold it like this and thwack the end of the knife in the pit of the avocado—but it’s dangerous. What if you MISS??? The pit is slippery and round. The bottom of the avocado is curved. There’s lots of room for error.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Instead, hold the avocado in a thick towel and then thwack. You want the edge of the blade to lodge in the pit.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Twist again …

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

And pull out the pit. But how do ya get the sucker off your knife? The pit is lodged in there! Chefs will show you to use your thumb and push the pit away and off the blade. I’ve also seen people try to PRY the darn pit off with their bare hands. Yikes! I don’t know about you, but that seems mighty dangerous to me. Here’s a better and safer way.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Hold your knife just like so at the edge of your kitchen sink.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Put your thumb on the outside edge of the counter top.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

And PUSH using your thumb as leverage! The pit should pop right off.

 
 
 
Tasty Kitchen Blog: How To Open An Avocado and Keep All 10 Fingers. Guest post by Jaden Hair of Steamy Kitchen.

Score! 2 points right in the basket.

This is a great method to teach kids, too. Anyways, that’s the way that I do it!

So, tell me, what’s your favorite recipe using avocados? Gimme some ideas! Send me links to your blogs if you have one or links to recipes here on Tasty Kitchen!

 
 
_______________________________________

Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes on her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!

 

68 Comments

Comments are closed for this recipe.

Avatar of Angie McGowan

Angie McGowan on 3.6.2010

Now I am all nervous about the way I do the avocados, I take one hand, with the open avocado on the cutting board and whack it, pull the knife up and wiggle the avocado off. Then I slam the knife to the board and watch the pit fall off in two pieces.

Janie on 3.5.2010

Right out of the shell with Russian dressing.

Amy Younkins on 3.4.2010

My hubby and I did a vegan fast at the beginning of the year and fell in love with this unusual recipe. We added cubed tofu cooked in olive oil and SLICED AVOCADOS. We served it over brown rice. We ate it without the cilantro the next day and it was no big deal to not have it. And we left out the curry paste bc we didn’t have any. It was AMAZING.

Thai Coconut Corn Soup (Best Vegan Express- Top 10 Recipe 2008)

INGREDIENTS:
1 tablespoon light olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 15-ounce cans light coconut milk
1½ cups rice milk
One 16-ounce bag frozen corn
2 teaspoons good quality curry powder
¼ teaspoon Thai red curry paste, more or less to taste
1 teaspoon salt, or to taste
½ cup minced fresh cilantro
DIRECTIONS:
1. Heat the oil in a small soup pot. Add the garlic, the white parts
of the scallions, and the bell pepper. Sauté over medium-low heat
until softened and golden, about 2 to 3 minutes.

2. Add the coconut milk, rice milk, corn, curry powder, the green
parts of the scallions. If using the curry paste, dissolve it in a
small amount of water before adding to the soup.

3. Bring to a rapid simmer, then lower the heat. Cover and simmer
gently for 5 minutes. Season with salt and remove from the heat.

4. Serve, passing around the cilantro for topping.

Yield: 6 servings.

Christa on 3.3.2010

A basic avocado salad with a soy ginger dressing. YUM!

Flying Monkeys on 3.3.2010

I wish I wasn’t the only avocado lover in my house. There may be hope for my small fry. I use the thwack method by will add a towel now, smart!
Avocado ice cream? Hm. I might have to look into that.