New York Times Food Says This Strange Trick Makes Guacamole ‘In a Flash’

Growing up in Southern California, we have a simple, safe, and rational approach to eating avocados. Pierce the side with a very sharp knife, roll it into the avocado core in a circular cut, then slice the flesh, perhaps by mixing a little of the remaining taco sauce directly into the avocado and then dipping a tortilla or some bread inside.

All this means we find it a little funny when they’re out of the zodiac Come with avocado by hand Or come up with weird ways to handle avocados, downright fatal if anyone calls them “Guac.” These aren’t hard coconuts or mangoes with giant seeds, after all. Just buttery soft fruits that are ridiculously hard to ripen.

Speaking of weird ways to handle avocados, New York times He has one. they broke Yesterday by demonstrating how to make guacamole, according to them, faster. Instead of slicing an avocado open and scooping it out, for example, with a spoon that can easily be cleaned with your tongue before being very carefully placed in the family’s utensil drawer, chef Ham al-Waili came up with a quick and curious way to do this.

Dude takes a cooling rack and simply hits the avocado with it, allowing beautiful, evenly sized, light green pieces of avocado to fall into his bowl. Well Well. It is certainly not ineffective as a solution to a problem that did not exist.

Until that happens, you’ll witness, in awe, all the precious green gold left on the shelf, and think the lengths one would have to go to clean that paper if they had a sink 1/8 the size of the main post for the Kitchen Test.

We’ve got it. Millennials need #lifehacks and they must meet the global demand for viral content and exciting foods. And all he really promised was “the fastest way to make guacamole,” not “a way to underestimate the cooking rack.” which has been fulfilled.

However, we officially call this “stupid”. She seems to have a lot of agreement in the comments.

The great Ferro Castro immediately reacts with “No no,” while One Manumoreno501 refers to “80% yield” and Fabiana Bigna supports us onAnother thing to clean. “

There are also supporters, of course, racing to remove their racks and start pushing. And maybe we’re just old-school avocado fanatics who don’t trust The New York Times to tell us anything about life in California unless the writers first name is “Tegal” and their last name is “Raw.”

Anyway, here’s the video below for you to decide if this technique should stay or explode.

Like this article? We’re a supported member and we need your help to keep spreading stories like this. You can contribute any amount you want, or join the membership program and get perks, access to events, merchandise, and more. Click here to support LA TACO

Support our local partners

Leave a Comment

Your email address will not be published. Required fields are marked *