Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Thanks for the Crepes

Thanks for the Crepes


I still don't know how that happend. Doh! :-O

On 3/5/2019 at 5:35 PM, Smithy said:

 

 

Uhm, not quite sure how I managed to quote @Smithy, when I had no advice to offer on her fried avocado question, and instead had advice for @Shelbyon hard avocados. :blush: But thank you for the edit function where I can at least try to be a little more cognitively functional.

 

 

Next time you're in the "big city", Shelby, and see the hard avocados, buy those. They will ripen after you take them home. We have avo's out the ying yang here and I always go after the greener ones, so I can use them when I want. You can slow the ripening down by putting them in the fridge or speed it up by placing them on a sunny windowsill. Hard avo's are not the enemy. They can actually be your friend if you can muster a little patience. The ones that are perfectly ripe suffer in shipping, and that is the reason why I go after the green ones when shopping. It's harder to bruise them with mistreatment, but unlike some fruits, and I believe the peach is one, the avo will continue to ripen even off the tree.

 

 

 

 

Thanks for the Crepes

Thanks for the Crepes

On 3/5/2019 at 5:35 PM, Smithy said:

I'm going to follow up on my own post from last night, with an update and a repeated question.

 

My question of those who have had stuffed fried avocados was whether the interior (avocado and stuffing) is to be warm or cool when it's served. The second question was how to heat it without its falling apart, if it's to be warmed before frying. Last night I kept the stuffed avocados in the refrigerator, wrapped, until it was time to coat and fry them. I had the idea that they'd hold together better that way.

 

Today, I ate the remaining avocado. The coating had gone soggy (no surprise), and heating the avocado in the microwave did not help the crust. A gentle heating, however, turned the stuffing soft and a bit gooey from the cheese and mayonnaise, and brought out flavors that weren't noticeable last night. I don't think the heat did any favors for the delicate avocado flesh, but I also don't think the gentle warming hurt it. 

 

I conclude from this that the avocados and their stuffing should be warm after frying. Does anyone have suggestions about how to accomplish that without overcooking it?

 

Next time you're in the "big city", Shelby, and see the hard avocados, buy those. They will ripen after you take them home. We have avo's out the ying yang here and I always go after the greener ones, so I can use them when I want. You can slow the ripening down by putting them in the fridge or speed it up by placing them on a sunny windowsill. Hard avo's are not the enemy. They can actually be your friend if you can muster a little patience. The ones that are perfectly ripe suffer in shipping, and that is the reason why I go after the green ones when shopping. It's harder to bruise them with mistreatment, but unlike some fruits, and I believe the peach is one, the avo will continue to ripen even off the tree.

 

 

 

 

×
×
  • Create New...