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I do the opposite. I buy a bag of green ones, and put them in the fridge. They stay green for a while in there but do start to slowly ripen. Before I put them i
by stronglikedan 3y ago
I do the opposite. I buy a bag of green ones, and put them in the fridge. They stay green for a while in there but do start to slowly ripen. Before I put them in the fridge on day 0, I put one on the counter, and one in a brown bag. The brown bag is for day 2, the one on the counter is for day 3 (there is no day 1 after day 0, at first). On day 2, when I take the ripe one out of the bag, I take another out of the fridge and put it on the counter for day 4, and continue this process. When I take the last one out of the fridge, I have another bag ready to go in. With the right timing, this provides a perfectly ripe avocado per day.
And for storing a cut avocado, the press & seal plastic wrap works wonders. The trick is to not let air touch the exposed bit. If it does, then just slicing a thin slice off the top exposes the green part again. (This also works for frozen loaves of bread that have been cut - just a thin slice off the end gets rid of the bit that was destroyed by ice.)
My memoirs will include all my food storage tips for the perpetually single.
- bane 3y agoFactorio-like diagrams of the ripening process would be great to put in your book and likely resonate well with your readership.
- jl6 3y agoWell, avocados are good if you need more iron.
- 6th 3y agoThe avocados must grow!
- atoav 3y agoAnd if you wanna drain a lot of water with what you are eating. A single avocado needs 70 liters to grow, a magnitude more than a tomato. Depending on where that farming is being done that might already be an issue.
- civilitty 3y agoAn avocado also has an order of magnitude more nutritional value. Tomatoes are 95% water with little to show for the other 5%. Avocados have significantly more carbs, fat, and nutrients.
- andrei_says_ 3y agoIf concerned about water it might be a good idea to start with meat. A pound of beef needing about 7000 liters.
- atoav 3y agoI eat meat once a month max, so I got that front covered already I guess.
- andrei_says_ 3y agoI agree. The American cuisine suggests meat daily, sometimes even multiple times per day. Reducing this to a few days a week for enough people could make a huge difference.
- lobocinza 3y agoMeat is extremely nutritious. And isn't 7000 L of water but of virtual water. This concept is meaningless as it is for decision making. It's way more complex than that.
- happymellon 3y agoI'm in the UK. Unfortunately we don't grow avocados, but we do have the water for it.
- robocat 3y agoHopefully in a few years we can buy the Factorio fridge: https://xkcd.com/1109/ https://xkcd.com/1109/
- Terr_ 3y ago> My memoirs will include all my food storage tips for the perpetually single. Why wait? Become a famous author now. :P
- granshaw 3y agoWhich might also help with the perpetually single part
- heleninboodler 3y agoAnd risk rendering all these single-person food storage techniques useless?!
- zikduruqe 3y ago> And for storing a cut avocado I just put a thin layer of olive oil on a plate, then put it cut side down on the plate.
- kuchenbecker 3y agoOr lime juice
- HankB99 3y agoYes, my method too. I'm a little disappointed the article did not mention this. Since lime juice is an ingredient in my guac, that's handled and I don't have problems with the guac discoloring unless kept too long.
- osamagirl69 3y agoIt does mention it, but later explains why they prefer plastic wrap. Personally I use lemon juice -- not only does it chemically prevent the browning (yay chemistry) but it also makes it taste better. >The old rub-with-oil-and-place-face-down-on-an-oiled-plate works fine if you've >got a perfect half of an avocado with a smooth face, but it doesn't help if >you've got, say, 3/4 or 1/4 of an avocado.
- mindslight 3y agoHow exactly do you get half of an avocado with a flat face? Slice through the pit like a cyborg? To save half an avocado for later in the day, I just leave the half with the pit sitting face up. Then later I scrape the tiniest layer of brown off.
- HankB99 3y agoPerhaps I can describe my process. Remove the hard bit where the stem attaches (if present.) With a sharp knife slice into the avocado until you hit the pit. Rotate the Avocado to slice around the pit until you get back to the starting point (and remove the knife.) Twist the two halves to separate them. The pit will stick in one half. Chop the pit with the knife (but not enough to cut it in half!) Twist to remove the pit. Or just search Youtube for "pit avocado Martha Stewart" who demonstrates this better than I can explain it in about 15s.
- 4death4 3y agoI find storing the avocados in the fridge causes them to brown without really ripening. I usually buy a bag of 5 and try to eat them over a 3 or 4 day period starting when the first one ripens. Fresh Direct also sells packs of 2 ripe avocados. So you can buy 2 ripe avocados and a bag of hard avocados, eat the ripe ones, and then the hard ones should be ripe enough to eat.
- kenhwang 3y agoMy avocado tree usually drops a dozen or two avocados a week for most of the year, so I've had a lot of time and examples to experiment on for storage. Once they're off the tree, ripen at room temperature for about a week. Then transfer into the fridge in an airtight container, they usually last in the fridge for another 2 weeks. Doing fridge first means they never ripen and just dry out before softening.
- civilitty 3y agoI would trade my third child for your avocado tree.
- defrost 3y agoHmmm, we've got a massive fig tree that produces > 4kg a day for over a month each year and a mango tree that's similarly exuberant. Sadly we're not in the child trade for tree game :-(
- civilitty 3y agoLucky! Figs are great for creating homemade energy/protein/w.e bars as the binder and mangos are great frozen as pulp for mango lassi. What about grandparents? Are you all set on grandparents? In-laws?
- defrost 3y agoWe trade figs for lamb, we make glace figs for the year, we make fig jam, the staff from the local patisserie raid the tree a few times and we get half price curry pies for the rest of the year .. The mangoes trade pretty damn well. (Not our mango tree - but same age and same rough geographic location: https://www.youtube.com/watch?v=IgBgQQXoUw8 https://www.youtube.com/watch?v=IgBgQQXoUw8 ) My father planted the tree (he was born in 1935) and does most of the bulk cooking | prep here still; he's a great grand parent, I'm a grand parent ... we're doing pretty good on extended family, thank you for the implied offer of surplus humans but they tend to be for life and not just for christmas.