Believe it or not, I didn’t even tell her my tagline before we shot this.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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I eat avacados almost every day, being from South Texas. I always cut through the avacado while it is still in its skin in the size chunk I need. The knife will not go through the skin since the meat of the avacado is so soft (unless you press too hard, of course). Then I scoop out the cut up avacado with a large spoon. If I am making guacamole, I use a fork to mash it once I have scooped it and I can make it as chunky or smooth as I like. Very easy and only takes a minute. Also, no avacado mess on your hands.
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Cat: I do it the same way you do. We eat a lot of avocados here in So. Cal. so I’ve dealt with a lot of them over the years. It is just about the tidiest technique I’ve ever found. I also going to guess that the technique in the video will only work very effectively with perfectly ripe avocados, something you may not always be working with.
The peel comes off way easier if you quarter it after removing the pit. Especially if you prefer firm avocados.
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