Star healthy chef Pati Jinich, of Pati’s Mexican Table, is an avocado expert. Unlike half the population, she did not discover a love for avocados via Instagram. “I grew up on avocados. It’s one of the first foods your mom gives you,” says Jinich, of her childhood in Mexico City. “It just practically goes into everything—avocado from morning to night.”
She’s continued with that habit, and even become a spokesperson for Avocados From Mexico, a role that’s made her experiment even more with the trendy fruit. (She’s making AvoNog instead of egg nog for the holidays, for example.)
Given her expertise, Well + Good asked Jinich to share some key tips for buying, opening, and storing avos, since, let’s face it, while they have a reputation for being delicious, they’re also great at getting brown and mushy when you look away for ten seconds.
Here are a few tips she shared to ensure that every avocado you touch ends up perfectly guacamole- or toast-ready.
Ripe avocados have a stronger smell, sure, but you really need to pick them up to assess their readiness. When they’re ripe, they’ll be almost entirely black and soft to the touch. If it seems too mushy, put it right back. “It doesn’t mean you have to bring it home,” she says.
Generally, you shouldn’t refrigerate avocados if you want them to be perfectly ripe and delicious, but if one is already mushy and you’re not quite ready to eat it, stick it in the fridge to prevent it from going bad. On the other side of the spectrum, “if you want the green ones to ripen faster, put them in a paper bag or wrapped in newspaper, with a banana,” Jinich says, sharing her top ripening trick.
Chefs will generally tell you the best way to cut open an avocado is to slice the skin around the fruit vertically to create two halves, and then quickly chop the blade of the knife into the pit and twist it gently to remove it cleanly from the flesh. But Jinich says there’s no need to be fancy (and if your knives are dull, you shouldn’t try this). You can also just gently squeeze the avocado half with the pit until it pops out, or push the side of the pit with the tip of a spoon, she says.
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Source Article from http://www.self.com/story/heres-exactly-how-to-buy-slice-and-store-avocados