I buy avocados under ripe at Costco, in bags of 6. The trick is to check them EVERY day. Once they are ripe, put them in the fridge. They will keep just about perfect for weeks. I agree with ATK's conclusions and gave up on trying to add lemon juice, etc. to keep from browning. Just wrap in plastic and don't worry about the brown spots. One of my favorite breakfasts is my homemade sourdough bread, lightly toasted, then mash on 1/2 an avocado, mixing in salt, pepper and garlic power. Top with crispy pieces of bacon. Yum! 😋
Nice tip. I have a glass vaccuum seal container that should be perfect for storage too. A little bit of tinkering and this might solve my avocado access issues.
I also buy those Costco bags of six to help with my low level of good cholesterol. Have you ever tried storing them in the fridge unripe, then taking one out per day to start ripening? I wonder if the results would be the same. I haven’t tried either method yet. Thanks for your tip! I usually end up rushing to eat mine in three days.
@@JohnPMiller I don't think I'd do it that way, because I'd forget to take them out. The way I do it there's almost always a nice avocado ready for me when I want it, no rushing needed. 🙂 I have found that having half an avocado every day is unadvisable. At least for me, it kinda messes with my digestion.
We spend time in Mexico every year. There, the avocados are behind the counter at the fruteria. When you ask for one, they ask if you want to eat it today or tomorrow, and then they hand you a perfect avocado (that no one has been squeezing and bruising). Fantastic!
I love everything about this video - so much wonderful information presented in such a fun way. I particularly love Dan's deadpan expressions as he cracks his jokes and puns! Thank you!
Thank you! I have always hated cutting into what seemed to be a ripe avo only to find it was ....crunchy. Now I won't panic! My take on avocado toast is simple but yummy - toasted Killer bread, mashed avo done in the shell as you do it, topped with cherry or grape tomatoes which have been gently roasted with olive oil and garlic, then a sprinkle of Everything but the Bagel. This combo not only tastes great, but the nutritional impact of both veg bring out the best in each other - pretty too!
I know the channel is called "America's *Test* Kitchen", so I'm not saying I'm surprised they test stuff in the kitchen. I'm just really happy they keep it up, and keep it methodical and accessible!
I know a lot about avocados but I did NOT know that the unripe ones will continue to ripen even after cutting. In the past I've just thrown them out. Thanks for this info!
@@BrianThrivesthats 1 reason y I only buy em when they're on sale. Otherwise they're $3 ea. for "jumbo" size. And to add insult to injury...they're not that big. Also California avocados have the best flavor(like all Calif. produce). Followed by Mexico. Florida, Chile r trash. Sweet, watery flavor. Only buy when in season, spring, summer, early fall. 😢
I am so happy I finally got answers to a few questions in this video. I love avocados and do not like to waste food so it pains me when I open one and it is the "right" color but not ripe yet. I tried looking at the end of the avocado because it does seem to help if the end where it was cut from the stem is a darker brown but occasionally an unripe one still passed that test. Great video.
I freeze ripe avocado 1/8ths. No browning and thaw quickly, easy to spread on toast and as a single person there is no waste. Thanks for the ripening after cutting tip!
When I cut my avocado in half and want to save the un used half I ALWAYS place plastic wrap on the cut side making sure I press it flat against the cut side so no air can get to it. For me, this keeps for 3 or 4 days without changing colors. Yummm
I appreciated all the information for someone that has an avocado pretty much every day 😁Being in Canada we pretty much only get unripen avocado, so it's always 'fun' trying to manage having enough ripen ones that are ready to eat. Honestly, I've eaten two day old cut avocado and it tastes just fine! A trick I've learned over the years is to not just refrigerate the avocadoes, but to also submerge them in water in the fridge. I've found that easily slows ripening by another week. Ohh, one more thing (and I'm still trying to validated this) but I've noticed that the oblong vs. rounder avocados have smaller pits (which means more flesh) 😁
I used to own an avocado grove. Did you know there are requirements for the oil content of avocados for them to be ready to pick? You either belong to a coop and they send someone out to test your avocados to see if they are ready or you pay for a tester and then check the price the packing houses are paying each morning once they are ready. It’s kind of like gambling. That’s why I joined the coop. The coop also sends the pickers to get them once they are ready. Plus the coop doesn’t exploit the workers the way some shops do the supply pickers. I learned to take green avocados in the house and keep them out until they ripen. I put them in fridge once they get black.
I put a slightly damp paper towel over cut area then in a plastic bag. It cuts off air. Does not change color or texture. Can store this way for 2 days easily.
Great video. Love Dan and love ATK. I was hoping this video would cover sous vide heat treatment of avocados to deactivate PPO, but I'll just keep watching for that one!
Just want to say thanks for all your content. Really to the whole Cooks Illustrated extended family. You guys are somehow able to offset my total hatred for TH-cam cooking channels like, say, Chlebowski, Weissman or Ragusea. And that is no small feat! Keep up the great, un-obnoxious work!
I've been using the vacuum pack method and storing them in the freezer (and some in the fridge). They keep for a looong time that way. So, I buy 8 or 10 at a time when they're on sale and when a new sale shows up, I take the previous packs out of the freezer to get them ready and mix with another fresh one or two for use in guac or salsa or just as a paste.
Really loved the video and not being a regular around here, decided to spend time more often... Having learned all about avos from this video, and also having a lot of experience, I thought I could never go wrong, I would put the thing in plastic bag and wait for it. But fate had different plans... Last avocado I bought quite prematurely was stubborn, it did not go softer for a few weeks, and when I believed the top is softer and that I would not be able to get a better result by waiting, it was really rubbery and the insides had these black ropes although the flesh was still hard. People started to grow avocado in Turkey now(where I reside) and we have imported Kenyan avocados this time of the year. a friend of mine( grower) claims no one should buy avos for four months starting from June(?!), and this is not about haas variety which has little if any local produce .
I've been buying avocados from Costco for several years now, which are currently 6 for under $10. I would estimate that the % of bruised avocado is about 5%. The secret is time. I generally put mine in a container of rice, and it takes about 3 days to start softening. Then after it starts softening, I put them in the fridge to slow the ripening if I don't need them soon.
Using a little powdered citric acid for canning in a bit of water works. Dip it in & out quickly, but be sure you've coated each exposed surface. It doesn't brown, doesn't get soggy, and doesn't inpart much of a flavor. I do agree though that vacumn paxking works best since it eliminates all the oxygen.
I HAVE A BACON AVOCADO TREE I grew from a seed. It's 30 feet tall now and I get around 250 large avocados a season. I highly recommend you try a Bacon Avocado. The Flesh is Buttery and tastes great. FYI - Bacon avocadoes ripen 10 days from the time you pick them.
The best avocado I've ever eaten is the Gwen. Alas it hasn't been able to penetrate the market because of issues confusing it with the ubiquitous Hass.
@@TheKirik71 Outside - they need the sun and like to have a breeze and good drainage. Some say they are 'dirty' b/c the trees love to have the leaves cover their roots. Whereas, most trees want their roots and trunk base clear and clean.
for my avo toast...i roughly mash the avo leaving a few small chunky bits along with a smidge of salt, some fresh ground black pepper, and a few red pepper flakes. then i top my toasted bread with it and finish with a few crinkle cut pickled beet slices which i have drained and let sit on paper toweling to dry. YUM-E!
I have a spritzer with avocado oil, and after I use some guacamole or a cut avocado I spritz it with oil and when I get back to it it looks great still.
I add my homemade DELISH Sauerkraut on top of Avo Toast. And/or some of my homemade honey-fermented garlic. And/or home-kitchen-counter sprouts. YUMMIE!
Good information as always, thank you. You may or may not know Mission Avocado out of California set up regional ripening centers in multiple locations around the West at least and maybe more. They upgraded the ripeness and quality of the fruit for their retail customers who used to work with hard green fruit and inconsistent ripeness on their produce shelves. Not a plug, just a cool fact on the dedication to deliver better fruit to the consumer.
One of my Chinese cookbooks suggests putting well marbled meat in a dry pan that is literally sprinkled with kosher salt. The salt encourages the meat to yield fat that the meat sizzles in.
So as I’m watching this I have three beautiful avocados sitting in a bowl of water in my refrigerator. My husband read that it works to keep the avocados from ripening too much. I think I’ll make some guacamole tonight 😍
The fridge will already slow ripening drastically. The water is, frankly, a waste of time and space. Even if it technically does inhibit some of the chemical processes involved, the fridge temp has already got you covered. A ripe avo will last for weeks in the fridge (as other comments here attest)
Ohhh, so that's why my perfectly ripe avocados sometimes have bruises on both sides; they've been squeezed by a previous shopper. Dan, you've convinced me to buy them while they're still green.
When I eat half of the avocado I simply place the empty on top of the other half (with the pit in place.) Does a pretty good job of preventing browning.
Great job with the testing results. I get so upset when I think I’m buying a ripe avocado only to cut it open at home & find it all browned or rotten on the inside.
I buy avocado's under ripe and set them on my window seal and check their color daily. When they turn dark, I place them in the fridge and they will keep for two weeks!
When I have a need for only half an avocado, I leave the pit in the unused half to reduce the exposed surface area even further. It works like a charm! I always wonder why everyone seems to use chef knives to cut avocados. I have always used dull butter knives which are perfectly capable of cutting through the avocado skin and avoiding a nasty kitchen accident.
I use a chefs knife - many of our avocados have a thicker skin and if it accidentally gets too ripe - no squeezing too much. I have never even come CLOSE to cutting myself in YEARS of cutting them.
I pick the greenest ones I can find on a regular rotation basis therefore continually providing us with perfectly ripe fruit as needed.Hass only please.
I eat an avocado every morning and I've been experimenting with this for years and it works 95% of the time (the ripening schedule): I buy several hard/green at a time (usually 6 to 8 each trip to the store). I keep them in the refrigerator, and when I remove one it is nearly always FOUR days until ripe when stored at room temperature. So I always have a row of 4 lined up on the counter in sequential days 1-4 of ripening status. Every day when I have a 4-day-old ripe avocado, I remove one from the 'fridge and place it in the 4-day rotation. I just roll the row to the right and I know next-up for ripeness tomorrow is the one on the right.
That's interesting buy the avocado or say the fruit before it is fully ripened I like that good one! I was thinking that if I want the freshest egg possible I can buy a chicken and that way I can have the egg the same day it was layed!!
I get them in different stages but always under ripe, so I can eat them as they come ripe. Also, I gave up even covering them if it’s a half. Put in fridge and then just scrape the crust off when it’s time to eat.
Found this by accident, thin sliced a lot of red onion with the food processor for a salad. To save space I used the same container with the left-over onion, for the avocado pieces. Sealed the lid. That avocado lasted over a week. I was in shock.
Excellent video, but there is another way to keep avocados from browning- just sprinkle some citric acid on them. As one of the previous videos pointed out, having powdered acids on hand is super useful. When ready to eat, you can just rinse the surface off to remove the acid, or leave it on if you're making something like guacamole.
I keep my cut avocado half - with the pit - in a silicone device meant for keeping cut tomatoes. Peel side against the hard plastic; cut side against the silicone. Keeps in the fridge nicely, don't need to waste the plastic wrap - or get microplastics in your healthy food!
Very exciting about leaving prematurely opened avocado's. My go to has been to pickle them if I open them too early, which is great but too much effort
A practical method to reduce browning for cut avocados: Take a small glass bowl with a lid, place the cut avocado in there, (ideally the side with the pit still attatched), and include some cut up red onion as well, it can be a few wedges of onion, whatever fits in the bowl as well. That will keep the avocado for a day or two in the fridge just fine, it wont taste like onion, and it's pretty easy to do.
Buy the individual packets of avocado or guac in your produce's refrigerated section. Wholly's minis are great but there are different brands. Never be disappointed by avocado again. They freeze well too.
Hey Dan - I love the series and this episode on avocado. When we make guacamole, we put the avocado pit in it because it seems to keep it from browning. What’s the theory on why the pit does this?
I love avocados. I eat it with cereals for breakfast almost everyday. When I cut an avocado around and find its still not ripe, I dont twist and separate or removed it from the seed. I wrap it in cling film and leave it in the fridge for a day or two and it ripens.
Dan is so handsome! Not just look wise... he is smart, good sense of humor, passion for his profession, and a great sense of style. Is he available? lol
To prevent browning on the 1/2 avocado I'm saving for tomorrow, I put it into my plastic bin or bag of salad greens (spinach, kale, any greens) face down into the greens and it does not brown. Great the next day.
My technique for storing avocado without it going brown is to simply salt it first before you wrap it in plastic wrap. Think about it, when you salt things it draws the moisture out a little. The moisture in an avocado is... (drum roll please) avocado oil. When you use vegetable oil on avocado to preserve it, you are using way too much of the wrong kind of oil. What could be more natural than to use the avocado's own oil. Salt it, then wait about a minute or so and you will visibly see the shiny oil on the surface. Wrap in plastic wrap and refrigerate. It will stay green for a couple days at least. I always salt the avocado anyway before I put it on toasted bread or in a salad so it's not detracting from the flavor like lemon juice would do. Give it a try.
We had the largest avocado tree when I was younger. People would come to the door regular asking for them. The way to tell if they are ripe in the store, Pick a dark one, a little squeezy, now pick the stem nub off. If the spot is green, it's unbruised.
I do my avocado toast like this: toast a piece of bread, sprinkle with soy sauce, cut avocado into slices and put them on toast, add some freshly ground pepper and garlic powder, then put thinly sliced tomatoes on top, a little bit of salt on it and finish with some rocket salad. Yummy!!!
A piece of whole onion (like trim or the end with a fair amount left on) in a small air tight container works fine. I bet it will work better using plastic wrap instead of a container.
I got good at identifying avocados when I worked produce-the problem is a ton of us want to make guac tonight. So that was my first question for everyone: when do you want to eat this fruit? I've lost the power, though. I'll have to buy 'em green now.
One may wonder: The presenter does his best performances when he gets rewarded at the end: cute and succulent sandwiches, great and healthy salads and to crown everyone’s approval he’s allowed to drink a glass of chilled wine on the job. Lord! Is there a need for an extra presenter at ATK? Line me up!
Hi Dan, great presentation! I've heard that it's best to peel an avocado because most of the nutrients are in the very dark green part between the skin and the avocado. Is this true?
Thank you for this video. A confession. I love avocados but have never once bought one or cut one. I only eat them at restaurants because I never understood them. Same with artichokes.
The best thing about this method, is that it works for most other foods, not just avocado. And it's really economic, too, because it means you're not ever storing any food, you just EAT it!!! so no need for a fridge, or freezer, or storage boxes, or pantry space. All food storage questions and considerations are moot and solved if you never store any food, you just EAT it!!! 😛
I buy my avocados unripe about a week in advance and keep them in the fridge taking them out about 2.5 days before I want to use them while preventing light exposure. most of the times they perfect but if one isn't ripe enough I'll give it 30 seconds in the microwave and let it rest (sometimes going for a second round).
I buy avocados under ripe at Costco, in bags of 6. The trick is to check them EVERY day. Once they are ripe, put them in the fridge. They will keep just about perfect for weeks.
I agree with ATK's conclusions and gave up on trying to add lemon juice, etc. to keep from browning. Just wrap in plastic and don't worry about the brown spots.
One of my favorite breakfasts is my homemade sourdough bread, lightly toasted, then mash on 1/2 an avocado, mixing in salt, pepper and garlic power. Top with crispy pieces of bacon. Yum! 😋
lol, I just saw your post and we do the same thing! BTW, I am going to try your breakfast recipe. Thank you!
Nice tip. I have a glass vaccuum seal container that should be perfect for storage too. A little bit of tinkering and this might solve my avocado access issues.
I also buy those Costco bags of six to help with my low level of good cholesterol.
Have you ever tried storing them in the fridge unripe, then taking one out per day to start ripening? I wonder if the results would be the same. I haven’t tried either method yet.
Thanks for your tip! I usually end up rushing to eat mine in three days.
@@JohnPMiller I don't think I'd do it that way, because I'd forget to take them out. The way I do it there's almost always a nice avocado ready for me when I want it, no rushing needed. 🙂
I have found that having half an avocado every day is unadvisable. At least for me, it kinda messes with my digestion.
@@SandyHuntress That makes sense. I don't have any tummy problems with avocados, but I do get sick of eating them. Thanks!
We spend time in Mexico every year. There, the avocados are behind the counter at the fruteria. When you ask for one, they ask if you want to eat it today or tomorrow, and then they hand you a perfect avocado (that no one has been squeezing and bruising). Fantastic!
amazing
I love everything about this video - so much wonderful information presented in such a fun way. I particularly love Dan's deadpan expressions as he cracks his jokes and puns! Thank you!
Thank you! I have always hated cutting into what seemed to be a ripe avo only to find it was ....crunchy. Now I won't panic! My take on avocado toast is simple but yummy - toasted Killer bread, mashed avo done in the shell as you do it, topped with cherry or grape tomatoes which have been gently roasted with olive oil and garlic, then a sprinkle of Everything but the Bagel. This combo not only tastes great, but the nutritional impact of both veg bring out the best in each other - pretty too!
I know the channel is called "America's *Test* Kitchen", so I'm not saying I'm surprised they test stuff in the kitchen.
I'm just really happy they keep it up, and keep it methodical and accessible!
I know a lot about avocados but I did NOT know that the unripe ones will continue to ripen even after cutting. In the past I've just thrown them out. Thanks for this info!
Such good news right?
@@DanielJSouza Yes, it is 🙂
You can afford to throw out avocadoes?!
@@BrianThrivesthats 1 reason y I only buy em when they're on sale. Otherwise they're $3 ea. for "jumbo" size. And to add insult to injury...they're not that big. Also California avocados have the best flavor(like all Calif. produce). Followed by Mexico. Florida, Chile r trash. Sweet, watery flavor. Only buy when in season, spring, summer, early fall. 😢
I am so happy I finally got answers to a few questions in this video. I love avocados and do not like to waste food so it pains me when I open one and it is the "right" color but not ripe yet. I tried looking at the end of the avocado because it does seem to help if the end where it was cut from the stem is a darker brown but occasionally an unripe one still passed that test. Great video.
I only buy hard-as-a-rock avocados and ripen them in a basket at room temperature. Then put them in the fridge. Perfect avocado every time.
Nice!
That’s my method too. It works most of the time though sometimes I have uneaven ripening when I cut into it.
I freeze ripe avocado 1/8ths. No browning and thaw quickly, easy to spread on toast and as a single person there is no waste. Thanks for the ripening after cutting tip!
this is so on point. i exasperatedly sigh to myself all the time, "just buy the avocados, don't squeeze them."
So glad to hear it!
Another brilliant "What's Eating Dan" video. Thanks for all of these -- as usual, I learned a lot!
When I cut my avocado in half and want to save the un used half I ALWAYS place plastic wrap on the cut side making sure I press it flat against the cut side so no air can get to it. For me, this keeps for 3 or 4 days without changing colors. Yummm
I so enjoy these chefs at ATK! Love Lan Lam!
I appreciated all the information for someone that has an avocado pretty much every day 😁Being in Canada we pretty much only get unripen avocado, so it's always 'fun' trying to manage having enough ripen ones that are ready to eat. Honestly, I've eaten two day old cut avocado and it tastes just fine! A trick I've learned over the years is to not just refrigerate the avocadoes, but to also submerge them in water in the fridge. I've found that easily slows ripening by another week. Ohh, one more thing (and I'm still trying to validated this) but I've noticed that the oblong vs. rounder avocados have smaller pits (which means more flesh) 😁
Always delighted to learn from Dan! Thanks
I lived this video! Thank you Dan! You have answered all my questions about avocados! Now when I get one I know exactly what to do!!!😃❤❤❤
The cut unripe avocado 🥑 trick sounds amazing 😍😍😍
Great video, Dan! I use the Saran Wrap method and it works! I did not know lightly squeezing caused the bruising. Love the fancy avocado toast tip!
I used to own an avocado grove. Did you know there are requirements for the oil content of avocados for them to be ready to pick? You either belong to a coop and they send someone out to test your avocados to see if they are ready or you pay for a tester and then check the price the packing houses are paying each morning once they are ready. It’s kind of like gambling. That’s why I joined the coop. The coop also sends the pickers to get them once they are ready. Plus the coop doesn’t exploit the workers the way some shops do the supply pickers. I learned to take green avocados in the house and keep them out until they ripen. I put them in fridge once they get black.
AMEN!!! As I posted before, the CostCo avos from Chile never ripen correctly for me. As you said, not enough oil content -- they pick those too soon!
Happy to learn all is not lost if / when I cut open an underripe avocado 🎉
This video changed my relationship with avocados forever. Thank you once again to ATK.
I put a slightly damp paper towel over cut area then in a plastic bag. It cuts off air. Does not change color or texture. Can store this way for 2 days easily.
Great video. Love Dan and love ATK. I was hoping this video would cover sous vide heat treatment of avocados to deactivate PPO, but I'll just keep watching for that one!
Just want to say thanks for all your content. Really to the whole Cooks Illustrated extended family. You guys are somehow able to offset my total hatred for TH-cam cooking channels like, say, Chlebowski, Weissman or Ragusea. And that is no small feat! Keep up the great, un-obnoxious work!
Keeping avocados covered with water in a bowl in a fridge is the best way I have found to keep them fresh, it also doesn't make any trash.
I've been using the vacuum pack method and storing them in the freezer (and some in the fridge). They keep for a looong time that way. So, I buy 8 or 10 at a time when they're on sale and when a new sale shows up, I take the previous packs out of the freezer to get them ready and mix with another fresh one or two for use in guac or salsa or just as a paste.
FABULOUS! Thanks Dan 👏🏼👏🏼👏🏼👏🏼👏🏼
Really enjoy your videos, Dan!
Thanks so much
Thank You Blessings from Pennsylvania 🙏🇺🇸🇮🇱🎚🌻🌻🌻🥑🥑🥑
Really loved the video and not being a regular around here, decided to spend time more often...
Having learned all about avos from this video, and also having a lot of experience, I thought I could never go wrong, I would put the thing in plastic bag and wait for it. But fate had different plans...
Last avocado I bought quite prematurely was stubborn, it did not go softer for a few weeks, and when I believed the top is softer and that I would not be able to get a better result by waiting, it was really rubbery and the insides had these black ropes although the flesh was still hard.
People started to grow avocado in Turkey now(where I reside) and we have imported Kenyan avocados this time of the year.
a friend of mine( grower) claims no one should buy avos for four months starting from June(?!), and this is not about haas variety which has little if any local produce .
I've been buying avocados from Costco for several years now, which are currently 6 for under $10. I would estimate that the % of bruised avocado is about 5%. The secret is time. I generally put mine in a container of rice, and it takes about 3 days to start softening. Then after it starts softening, I put them in the fridge to slow the ripening if I don't need them soon.
Using a little powdered citric acid for canning in a bit of water works. Dip it in & out quickly, but be sure you've coated each exposed surface. It doesn't brown, doesn't get soggy, and doesn't inpart much of a flavor. I do agree though that vacumn paxking works best since it eliminates all the oxygen.
I HAVE A BACON AVOCADO TREE I grew from a seed. It's 30 feet tall now and I get around 250 large avocados a season. I highly recommend you try a Bacon Avocado. The Flesh is Buttery and tastes great. FYI - Bacon avocadoes ripen 10 days from the time you pick them.
We love ours as well - just difficult to keep people from stealing them!
The best avocado I've ever eaten is the Gwen. Alas it hasn't been able to penetrate the market because of issues confusing it with the ubiquitous Hass.
Woah, I want one!
you grew it indoors? or outside?
i want one but its too cold here
@@TheKirik71 Outside - they need the sun and like to have a breeze and good drainage. Some say they are 'dirty' b/c the trees love to have the leaves cover their roots. Whereas, most trees want their roots and trunk base clear and clean.
Woooo! new Dan video!
for my avo toast...i roughly mash the avo leaving a few small chunky bits along with a smidge of salt, some fresh ground black pepper, and a few red pepper flakes. then i top my toasted bread with it and finish with a few crinkle cut pickled beet slices which i have drained and let sit on paper toweling to dry. YUM-E!
Yum!
I have a spritzer with avocado oil, and after I use some guacamole or a cut avocado I spritz it with oil and when I get back to it it looks great still.
Dan, you just helped me make the best avocado toast. Thanks a mil!
I add my homemade DELISH Sauerkraut on top of Avo Toast. And/or some of my homemade honey-fermented garlic. And/or home-kitchen-counter sprouts. YUMMIE!
Good information as always, thank you. You may or may not know Mission Avocado out of California set up regional ripening centers in multiple locations around the West at least and maybe more. They upgraded the ripeness and quality of the fruit for their retail customers who used to work with hard green fruit and inconsistent ripeness on their produce shelves. Not a plug, just a cool fact on the dedication to deliver better fruit to the consumer.
wow, i hadn't heard
Thanks Dan and Lan and crew!
Thank you great tips greetings from Switzerland
One of my Chinese cookbooks suggests putting well marbled meat in a dry pan that is literally sprinkled with kosher salt. The salt encourages the meat to yield fat that the meat sizzles in.
So as I’m watching this I have three beautiful avocados sitting in a bowl of water in my refrigerator. My husband read that it works to keep the avocados from ripening too much. I think I’ll make some guacamole tonight 😍
yes, it will slow down ripening
The fridge will already slow ripening drastically. The water is, frankly, a waste of time and space. Even if it technically does inhibit some of the chemical processes involved, the fridge temp has already got you covered. A ripe avo will last for weeks in the fridge (as other comments here attest)
Ohhh, so that's why my perfectly ripe avocados sometimes have bruises on both sides; they've been squeezed by a previous shopper. Dan, you've convinced me to buy them while they're still green.
Hi Dan! Great video! If im in doubt about the ripeness, I tear off the nub of the stem. If its green underneath, I'm good to go!
Awesome as ALWAYS, Dan!😊
When I eat half of the avocado I simply place the empty on top of the other half (with the pit in place.) Does a pretty good job of preventing browning.
Great job with the testing results. I get so upset when I think I’m buying a ripe avocado only to cut it open at home & find it all browned or rotten on the inside.
ME TOO!
I buy avocado's under ripe and set them on my window seal and check their color daily.
When they turn dark, I place them in the fridge and they will keep for two weeks!
I keep the pit in the unused half and vaccum-seal it - works every time and lasts at least 3-4 days in the fridge.
When I have a need for only half an avocado, I leave the pit in the unused half to reduce the exposed surface area even further. It works like a charm!
I always wonder why everyone seems to use chef knives to cut avocados. I have always used dull butter knives which are perfectly capable of cutting through the avocado skin and avoiding a nasty kitchen accident.
I use a chefs knife - many of our avocados have a thicker skin and if it accidentally gets too ripe - no squeezing too much. I have never even come CLOSE to cutting myself in YEARS of cutting them.
I pick the greenest ones I can find on a regular rotation basis therefore continually providing us with perfectly ripe fruit as needed.Hass only please.
I store mine with the seed still in it and the leftover skin over it, then in a ziplock bag. Works pretty well
Eat the next day.
I would love a mango version of this! Great video!
I eat an avocado every morning and I've been experimenting with this for years and it works 95% of the time (the ripening schedule): I buy several hard/green at a time (usually 6 to 8 each trip to the store). I keep them in the refrigerator, and when I remove one it is nearly always FOUR days until ripe when stored at room temperature.
So I always have a row of 4 lined up on the counter in sequential days 1-4 of ripening status. Every day when I have a 4-day-old ripe avocado, I remove one from the 'fridge and place it in the 4-day rotation. I just roll the row to the right and I know next-up for ripeness tomorrow is the one on the right.
nice work Dan & Lam
That's interesting buy the avocado or say the fruit before it is fully ripened I like that good one! I was thinking that if I want the freshest egg possible I can buy a chicken and that way I can have the egg the same day it was layed!!
I get them in different stages but always under ripe, so I can eat them as they come ripe. Also, I gave up even covering them if it’s a half. Put in fridge and then just scrape the crust off when it’s time to eat.
Great video! But I must ask, can I make avocado mash for toast later and freeze the mash?? Thanks in advance! 🥑
Found this by accident, thin sliced a lot of red onion with the food processor for a salad. To save space I used the same container with the left-over onion, for the avocado pieces. Sealed the lid. That avocado lasted over a week. I was in shock.
Excellent video, but there is another way to keep avocados from browning- just sprinkle some citric acid on them.
As one of the previous videos pointed out, having powdered acids on hand is super useful. When ready to eat, you can just rinse the surface off to remove the acid, or leave it on if you're making something like guacamole.
That's a great idea
@@DanielJSouza Thanks!
What about avocados that seem to be unevenly ripened? Is there any hope? I get these constantly here in NYC!
I keep my cut avocado half - with the pit - in a silicone device meant for keeping cut tomatoes. Peel side against the hard plastic; cut side against the silicone. Keeps in the fridge nicely, don't need to waste the plastic wrap - or get microplastics in your healthy food!
Great to know !! Thanks cause always wondered
Dan is wonderful. ❤
Very exciting about leaving prematurely opened avocado's.
My go to has been to pickle them if I open them too early, which is great but too much effort
A practical method to reduce browning for cut avocados:
Take a small glass bowl with a lid, place the cut avocado in there, (ideally the side with the pit still attatched), and include some cut up red onion as well, it can be a few wedges of onion, whatever fits in the bowl as well.
That will keep the avocado for a day or two in the fridge just fine, it wont taste like onion, and it's pretty easy to do.
Buy the individual packets of avocado or guac in your produce's refrigerated section. Wholly's minis are great but there are different brands. Never be disappointed by avocado again. They freeze well too.
Avoca-Do's and Don'ts appreciated!
Hey Dan - I love the series and this episode on avocado. When we make guacamole, we put the avocado pit in it because it seems to keep it from browning. What’s the theory on why the pit does this?
I love avocados. I eat it with cereals for breakfast almost everyday. When I cut an avocado around and find its still not ripe, I dont twist and separate or removed it from the seed. I wrap it in cling film and leave it in the fridge for a day or two and it ripens.
Dan is so handsome! Not just look wise... he is smart, good sense of humor, passion for his profession, and a great sense of style. Is he available? lol
To prevent browning on the 1/2 avocado I'm saving for tomorrow, I put it into my plastic bin or bag of salad greens (spinach, kale, any greens) face down into the greens and it does not brown. Great the next day.
Interesting!
Sir, you are a treasure.
Thanks for the info. 😊
Great points 😇 Thank you for sharing 🥰
My technique for storing avocado without it going brown is to simply salt it first before you wrap it in plastic wrap. Think about it, when you salt things it draws the moisture out a little. The moisture in an avocado is... (drum roll please) avocado oil. When you use vegetable oil on avocado to preserve it, you are using way too much of the wrong kind of oil. What could be more natural than to use the avocado's own oil. Salt it, then wait about a minute or so and you will visibly see the shiny oil on the surface. Wrap in plastic wrap and refrigerate. It will stay green for a couple days at least. I always salt the avocado anyway before I put it on toasted bread or in a salad so it's not detracting from the flavor like lemon juice would do. Give it a try.
We had the largest avocado tree when I was younger. People would come to the door regular asking for them.
The way to tell if they are ripe in the store,
Pick a dark one, a little squeezy, now pick the stem nub off. If the spot is green, it's unbruised.
I do my avocado toast like this: toast a piece of bread, sprinkle with soy sauce, cut avocado into slices and put them on toast, add some freshly ground pepper and garlic powder, then put thinly sliced tomatoes on top, a little bit of salt on it and finish with some rocket salad. Yummy!!!
Sounds great
I learn a lot from comments as well.. Thanks..
Great info. THX.
I'm watching this thinking about how much of a nerd I am and absolutely loving it.
Niiiice
Thanks, Dan, that was interesting!
Love these!
I enjoyed this video Dan!
Love Lan! But you too, Dan! 😄
Great video thanks for sharing
A piece of whole onion (like trim or the end with a fair amount left on) in a small air tight container works fine. I bet it will work better using plastic wrap instead of a container.
I got good at identifying avocados when I worked produce-the problem is a ton of us want to make guac tonight. So that was my first question for everyone: when do you want to eat this fruit?
I've lost the power, though. I'll have to buy 'em green now.
Thank you!
One may wonder: The presenter does his best performances when he gets rewarded at the end: cute and succulent sandwiches, great and healthy salads and to crown everyone’s approval he’s allowed to drink a glass of chilled wine on the job. Lord! Is there a need for an extra presenter at ATK? Line me up!
Hi Dan, great presentation! I've heard that it's best to peel an avocado because most of the nutrients are in the very dark green part between the skin and the avocado. Is this true?
I like my avocado toast with a tomato concasse, pickled red onions, a drizzle of EVOO and a shake of Everything Bagel seasoning.
Thank you for this video. A confession. I love avocados but have never once bought one or cut one. I only eat them at restaurants because I never understood them. Same with artichokes.
The best way to keep an avocado from Browning is just EAT it!!!
There are only 38 comments right now, and I came to make this exact one.
The best thing about this method, is that it works for most other foods, not just avocado. And it's really economic, too, because it means you're not ever storing any food, you just EAT it!!! so no need for a fridge, or freezer, or storage boxes, or pantry space. All food storage questions and considerations are moot and solved if you never store any food, you just EAT it!!!
😛
That was exactly my thought!
I mean technically after you eat the avocado it does turn…uhh never mind.
Or make guacamole!
Another day, another w of a video starring our boy Dan.
Vitamin C is a very effective antioxidant agent. I always use it to prevent browning.
Does leaving the pit in help prevent browning? The vacuum-sealed one was pitless and plastic wrap version had a pit.
it just keeps the part underneath it from exposure to the air. So yes, it helps in that location.
I completely solved those problems by living in Colombia.
Jealous
you clever man.
Lol u win
I buy my avocados unripe about a week in advance and keep them in the fridge taking them out about 2.5 days before I want to use them while preventing light exposure. most of the times they perfect but if one isn't ripe enough I'll give it 30 seconds in the microwave and let it rest (sometimes going for a second round).