I've got a sack of ripe avocados that are going to be used in vietnamese salad rolls, sliced into long pieces. The avocados are getting bit too soft to cut, and I'm considering putting them in the freezer for 1-2 hours to harden them up so they'll be easier to peel and cut. Am I asking for trouble putting my avocados in the freezer?
I would avoid freezing them as it will change the texture. A lot of people say they don't notice, but I notice right away. I can tell if food has been frozen in the first bite.
I just halve them, take out the pit and then slice them lengthwise in the skin. Then with a spoon carefully scoop out the slices. Works like a charm, no matter how soft.