When Chris & I took our Cuban cooking class our instructor gave us a great tip on how to keep avocados from turning brown while still prepping them for use. I've heard you should squeeze lemon on them and things of that sort but this trick requires no extra ingredients, just a knife and some precision.
Check out how after the jump!
PS: Happy Birthday to my sister-in-law Eileen :) xo!
- Cut the avocado lengthwise in half & separate the two halves
- Stick the knife into the pit lenghtwise & twist until the pit is freed from the avocado. Reserve the pit on the side.
- Make slices in the inside of the avocado but be sure not to cut all the way through.
- Replace the pit in it's original spot in the center of the avocado.
- Cover the pit with the other half until you're ready to serve, then simply remove by scooping the avocado out with a spoon.
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