Timeline for How can I remove the peel and pit of an avocado without the whole thing turning into mush?
Current License: CC BY-SA 2.5
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 20, 2010 at 15:17 | comment | added | Chris Cudmore | I'm a fan of the edge method. On short hack, and it's embedded in the pit pretty well. | |
| Jul 19, 2010 at 18:48 | comment | added | Brendan Long | Hm, I guess I'll have to try that. | |
| Jul 19, 2010 at 6:01 | comment | added | daniel | The tip of the knife method is a really bad idea. Avocado pits are very hard and very smooth, which translates to points sliding off. Best to use a good 8-10" French knife, hit the pit with the blade near the heel, twist, remove. | |
| Jul 19, 2010 at 5:28 | comment | added | offby1 | I've poked myself accidentally when using the "pointy part" method. Believe me, the "edge" method works as well, and is less likely to poke! | |
| Jul 19, 2010 at 4:48 | comment | added | Brendan Long | @Chris Thompson, I think the pointy part is probably better for not messing up the avocado, since it takes significantly less force (less surface area). | |
| Jul 19, 2010 at 4:40 | comment | added | Chris Thompson | You can also use just the normal cutting edge of the knife in rather than the point if that appeals to you more, but the idea is the same. | |
| Jul 19, 2010 at 4:39 | history | answered | Brendan Long | CC BY-SA 2.5 |