| How to Keep an Avocado Green Posted: 21 Jun 2019 05:00 PM PDT Avocados are delicious, nutritious, and versatile, but they also spoil quickly. After they're cut, avocados turn green because the air reacts with the enzymes on the surface of the fruit. Fortunately, you can preserve cut avocado until you're ready to use it, including guacamole. Additionally, you can slow the ripening of a whole avocado to keep it green longer. EditPreserving Cut Avocado - Leave the pit in your avocado, if you can. Although the pit doesn't have any special abilities, it will keep the center of your avocado green. That's because the pit prevents air from circulating around the center of the avocado. Leaving the pit in your avocado is an easy way to keep part of the avocado green.[1]
- If you're cutting the avocado into small pieces or mashing it, then you may not be able to leave the pit in place.
- Submerge the cut avocado under water in an airtight container. Place the avocado cut-side down in an airtight container. Then, fill the container with enough water to cover the avocado. Seal the container, then store it in your refrigerator.[2]
- The water will protect your avocado from the air, keeping it green. However, some people think it makes the avocado feel slimy.
- This technique usually keeps your avocado green for about 2 days.
- Place the avocado in an airtight container with a cut red onion. You can place the onion next to the avocado or below it. The sulfur compounds in the onion act as a preservative, but the smell of the onion shouldn't alter the taste of your avocado. When you're ready to use your avocado, you can either incorporate the red onion into a recipe or scrap it.[3]
- This technique also works for guacamole! For guacamole, dice the red onion and sprinkle it on top of the guacamole. Then, serve the guacamole with the red onion as a topping, or stir it to incorporate the red onion into your recipe.
- Spritz the avocado with lemon or lime juice, then wrap it in plastic. Halve a lemon or lime, then squeeze the juice onto your avocado. Next, press the plastic wrap up against the surface of the avocado, and make sure there aren't any air pockets below the plastic.[4]
- If you don't have plastic wrap, put your avocado in an airtight container. However, the plastic wrap may work best with citrus juice.
- Brush the avocado with vegetable oil, then put it in an airtight container. Apply a light layer of vegetable oil over the avocado, or spritz it with cooking spray. Then, place your avocado in an airtight container and refrigerate it. The vegetable oil will prevent air from touching the surface of the avocado.[5]
- You might also try using avocado oil, if you have any.
- You may find that this makes your avocado feel oily. However, you can try patting it dry with a paper towel.
- Invest in an avocado keeper for an easy option. This is a kitchen gadget that allows you to easily store halved avocados in the refrigerator. To use it, simply place half an avocado, with its pit, onto the gadget. Then, use the attached strap to secure the avocado in place so that air can't circulate around the cut side. Store the avocado in the refrigerator.[6]
- Avocado keepers only work for halved avocados.
- You can find an avocado keeper online or where you buy kitchenware.
- Use water to preserve guacamole for up to 3 days. Place your guacamole into an airtight container. Then, cover the guacamole with a thin layer for fresh water. Seal up the container, then leave it in the refrigerator until you're ready to serve it. Before serving, pour out the water and stir the guacamole.[7]
- The water won't alter the taste of the guacamole.
- Eat your cut avocado within 2-3 days for best taste. Your avocado will taste best in the day or 2 after you cut it. Keep in mind that it will continue to turn brown no matter what technique you use, so plan to eat them soon after you cut them.[8]
- Try out different recipes! For instance, you can use avocado in wraps or on sandwiches instead of mayo or dressing, or you can add it to smoothies.
- Puree, preserve, and freeze cut avocado to make it last longer. Chop the leftover avocado into small pieces, then add of lemon juice for each avocado. Blend the avocado and lemon juice until it's smooth, then place it in an airtight container. Leave about at the top of the container, then store the avocado in the freezer.[9]
- Your cut avocado should last for 4-5 months. Then, you can add it to recipes or smooth it onto your sandwiches.
EditStoring Whole Avocados - Buy avocados at different stages of ripening. This is an easy way to keep some of your avocados green throughout your week. Buy ripe avocados for the next day or 2, and fresh, unripe avocados for later in the week. Store your avocados in different places, as ripening avocados will give off an enzyme that may speed up the ripening process for your fresh avocados.[10]
- Selecting your avocados individually is the best way to do this, but you may be able to find bagged avocados that are in different stages of ripening. If you do, make sure you take them out of the bag so the ripe fruit don't make the unripe fruit turn brown.
- Put whole avocados in the refrigerator to slow the ripening process. Cool temperatures slow down how quickly your avocado will ripen. This can keep an avocado green for longer. Place your avocados on the top shelf of your refrigerator or in your crisper, then remove them a day or 2 before you plan to use them.[11]
- Your avocados will still continue ripening while they're in the refrigerator. The process will just be slower. Be sure to check on your avocados every day or so. If they feel ripe, go ahead and eat them.
- If you want to eat your avocados soon, leave them on your kitchen counter.
- Let avocados sit out on the counter for 1-2 days to ripen. When you're ready to eat a avocado, take it out of the refrigerator and place it on your counter. Allow the avocado to sit in place for 1 to 2 days, then check it for ripeness. Unless it's very fresh, it should be ripe after a day or 2.[12]
- If you've been storing avocados in your refrigerator, they'll likely be ready to eat after sitting out for 1-2 days.
- Speed up ripening by placing an avocado in a brown paper bag. Add an apple or banana to the bag to speed up the process. Let the bag sit at room temperature for at least a day, then check the avocado for ripeness. If for some reason it's not ripe yet, you can return it to the paper bag until it does feel ripe.[13]
- This technique should work in 1 day, unless your avocado is very fresh. This works best if your avocado is almost ripe.
- The paper bag works by trapping the ethylene gas avocados and other fruits naturally release as they ripen. The trapped gas will help the avocado ripen faster.
- Adding a banana or apple can speed up the ripening process. However, keep in mind that this fruit will also ripen quicker.
- You can usually slow the browning process, but it will still happen eventually.
- If your avocado turns brown anyway, you can cut away the brown part and eat the rest.
- Avocados that have turned brown aren't bad for you, so it's okay to eat them.
EditReferences EditQuick Summary
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| How to Make Hummus Posted: 21 Jun 2019 09:00 AM PDT Hummus is a classic Middle Eastern dip that's enjoying renewed popularity. If you'd like to make your own, decide if you have time to soak and boil dried chickpeas. To make the hummus from scratch, blend your soaked chickpeas with garlic, tahini, and seasonings. For a quicker version, drain canned chickpeas and blend them with the garlic, tahini, and lemon juice. Drizzle your hummus with olive oil and serve it with pita or raw vegetables. EditIngredients EditHummus from Scratch[1] - 1 cup (200 g) of dried chickpeas
- 1 1/2 teaspoons (9 g) of baking soda
- Water, as needed
- 1 medium clove garlic
- 1/2 cup (112 g) of tahini
- 1/2 teaspoon (2.5 g) of kosher salt, or more as needed
- of fresh lemon juice, or more as needed
- Extra-virgin olive oil, for serving
- Ground sumac or paprika, for serving
Makes 2 1/2 cups (615 g) of hummus - 1 15-ounce (425 g) can of chickpeas
- of extra-virgin olive oil
- of tahini
- of lemon juice, plus more as needed
- 1 small clove of garlic
- 1 teaspoon (5.5 g) of salt
- 1/2 teaspoon (1 g) of finely ground black pepper
Makes 1 1/3 cups (327 g) of hummus EditHummus from Scratch - Cover the chickpeas with 2 in (5 cm) of water and soak them overnight. Put 1 cup (200 g) of dried chickpeas into a large bowl and pour in enough water to cover them by at least . Keep the chickpeas out and room temperature overnight to soak.
- If you're short on time, put the chickpeas in pot and cover them with boiling water. Soak the chickpeas in the hot water for 1 hour.
- Drain and dry the chickpeas. Put a colander in the sink and pour the soaked chickpeas into it. Then use paper towels or a clean kitchen towel to pat the chickpeas dry.
- Mix the chickpeas with baking soda and cook them for 3 minutes. Put the chickpeas into a large pot and scatter 1 1/2 teaspoons (9 g) of baking soda over them. Stir the chickpeas so they're coated with the baking soda and turn the burner to medium. Cook the chickpeas until they're warmed through.
- The baking soda will help the skins slip from the chickpeas, which will make the hummus smooth.
- Cover the chickpeas with of water and bring it to a boil. Pour in enough water to cover the chickpeas and turn the burner up to high. Heat the chickpeas until the water begins to boil.
- Simmer the chickpeas for 45 to 60 minutes over medium-low heat. Turn the burner down so the water bubbles gently. Let the chickpeas cook uncovered until they're soft.
- Since boiling time will depend on your chickpeas, you may need to cook them longer until they're soft.
- Turn off the burner and scoop away the loose chickpea skins. Stir the chickpeas well to loosen the skins. Then use a slotted spoon to scoop away and discard the loose skins that float to the top of the water.
- You can stir the chickpeas again to get more of the skins to float to the top.
- Drain the chickpeas and reserve of the cooking water. Set a fine mesh strainer over a large bowl and pour the chickpeas into it. Use your fingers to rub the chickpeas and the remaining skins. Set aside of the water in the bowl and refrigerate it for at least 2 hours.
- Discard the extra cooking water.
- You should have 2 cups (400 g) of cooked chickpeas in the strainer. If you have more than this, use them in another recipe.
- Blend the garlic and chickpeas for 3 to 4 minutes. Put the drained chickpeas into a blender or food processor and add 1 clove of garlic. Place the lid on the blender and combine the ingredients until the chickpeas are smooth.
- The chickpeas should be very thick like a firm paste.
- Blend in the tahini, salt, juice, and reserved chickpea liquid. Add 1/2 cup (112 g) of tahini, 1/2 teaspoon (2.5 g) of kosher salt, and of fresh lemon juice. Blend the hummus until it's smooth and add of the reserved chickpea liquid at time.
- The hummus should be smooth and lightened in texture.
- You may not need all of the reserved chickpea liquid.
- Taste and serve the hummus. Add more salt, pepper, and lemon juice according to your taste. Then spoon the hummus onto a serving plate and drizzle extra-virgin olive oil on top. Sprinkle a little ground sumac or paprika over the hummus and serve it with pita and raw vegetables.
- Refrigerate the leftover hummus in an airtight container for up to 1 week.
EditQuick Hummus - Drain and rinse 1 can of chickpeas. Set a fine mesh strainer over a bowl and open a 15-ounce (425 g) can of chickpeas. Pour the chickpeas into the strainer so the liquid drains into the bowl. Set the bowl aside and run cold water over the chickpeas to rinse them.
- Put the chickpeas in a food processor with oil, tahini, juice, and garlic. Transfer the rinsed chickpeas to a food processor and pour in of extra-virgin olive oil and of lemon juice. Add of tahini and 1 small clove of garlic.
- If you don't have cloves of garlic, substitute 1 teaspoon (3 g) of minced garlic.
- Blend the ingredients for 3 to 5 minutes. Put the lid on the food processor and blend the ingredients until they combine. Keep blending until the chickpeas become completely smooth.
- You may need to stop and scrape down the sides of the food processor occasionally.
- Add the salt and pepper and taste the hummus. Add 1 teaspoon (5.5 g) of salt and 1/2 teaspoon (1 g) of finely ground black pepper. Pulse the hummus to incorporate the seasoning and then taste the hummus. Adjust the flavor and texture according to your taste.
- For example, if you want thinner hummus, add a few spoonfuls of the liquid you drained from the can of chickpeas.
- For a brighter tasting hummus, add more fresh lemon juice or blend in some chopped preserved lemons.
- Serve the quick hummus. Spoon the hummus into a serving bowl and consider drizzling the top with some extra-virgin olive oil. For a quick garnish, sprinkle a little paprika or cumin over the hummus. Set out pita bread or chips and raw vegetables to dip into the hummus.
- Cover and refrigerate leftover hummus for up to 1 week.
EditWays to Eat Hummus and Recipes - If you don't want to use tahini, substitute an equal amount of your favorite nut butter, sesame oil, or Greek yogurt.[3]
- For a flavored hummus, blend in roasted vegetables or olives.[4]
- To add a little texture, stir chopped and toasted walnuts, almonds, or pine nuts into the hummus just before serving.[5]
- Experiment with the flavors you like. Try adding cumin, sumac, harissa, or sriracha sauce.[6]
EditThings You'll Need EditHummus from Scratch - Measuring cups and spoons
- Large bowl
- Colander
- Large pot
- Spoon
- Slotted spoon
- Fine mesh strainer
- Blender or food processor
- Serving platter
EditQuick Hummus - Measuring cups and spoons
- Can opener
- Fine mesh strainer
- Bowl
- Blender
- Serving bowl
- Spoon
EditRelated wikiHows EditReferences EditQuick Summary
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| How to Curl Ribbon with Scissors Posted: 21 Jun 2019 01:00 AM PDT Whether you're wrapping a gift, putting up party decorations, or working on a craft project, a bouncy bundle of curled ribbon can be the perfect finishing touch. To create one, you'll just need a few strands of plastic curling ribbon and a pair of craft scissors. The technique involves firmly and slowly pulling the scissor blade along the underside of the ribbon. Snip off a few lengths of practice ribbon to try it out and soon you'll be impressing friends and family with festive, handcrafted ribbon curls. EditCutting Curling Ribbon - Purchase a roll of curling ribbon. You can find plastic curling ribbon in most craft stores and gift wrapping aisles. It's typically available in large spools of wide ribbon. Smaller rolled bundles of wide ribbon are also available.
- Curling ribbon can have a smooth or crimped texture.
- Narrow curling ribbon intended for gift wrapping sometimes comes in shiny or metallic holiday colors.
- Fabric ribbons can't be curled with scissors.[1]
- Measure out a length of curling ribbon. When you're practicing, experiment with different ribbon lengths to see how short they'll get once curled. If you want to create a specific length, measure out more than you think you'll need. As a rule of thumb, an uncurled strand of ribbon should be 3 to 6 times longer than the final curled strand.[2]
- Start with longer strands if you plan on making tight curls. For loose curls, you can use shorter strands.
- Cut the ribbon. Use craft scissors to cut the ribbon from the spool. It's ok to cut narrow ribbon straight across so that the ends are squared off. The blunt end won't be noticeable once you've finished assembling a curly bundle. But you can cut the ends of wider ribbon on a 45-degree angle to create an attractive finish.[3]
- You can always go back and trim the curled strands of ribbon. This way you can make them shorter, or you can give them a different edge finish.
EditPositioning the Ribbon and Scissors - Identify the natural curl of the ribbon. If your curling ribbon came on a spool or a rolled bundle, it will instinctively curl in one direction. Determine which way it's curling and plan to add curls in the same direction.
- For instance, if the ribbon was rolled around a spool in a clockwise manner, it will form a loose clockwise curl even when you cut it off. But if you flip it over, it will have a counter-clockwise curl.[4]
- Grip a strand of ribbon in your non-dominant hand. Whether your ribbon is already tied onto a gift box or if it's a loose strand, firmly grip the base of the ribbon with your index finger and thumb.[5] Use your non-dominant hand for this, so your dominant hand is free to manipulate the scissors.
- If you're right-handed, hold the ribbon in your left hand and the scissors in your right hand.
- Hold an open pair of craft scissors in your dominant hand. Carefully separate the blades. Grip your hands around the handles as well as the pivot point to keep the scissors open and stable. Position the scissors parallel to the floor or table, and make sure the blades are pointing towards your non-dominant hand.[6]
- You can use any type of straight-bladed craft scissors, but note that sharper metal blades will create tighter curls.[7]
- Place the dull side of the ribbon against the blade. Some curling ribbons are glossy or metallic on one side and dull on the reverse. Place the dull side flat on top of the inside of the lower scissor blade. Hold the ribbon down firmly using your thumb on your dominant hand.[8]
- If your curling ribbon is the same on both sides, that's ok. Just curl the ribbon in the direction of its natural curl.
- If you're following the natural curl of the ribbon, the loose end of the ribbon should be wrapping over and around the scissors (rather than up and away from the scissors) in this position.
- The glossy side will end up on the outside of the curl and the dull side will remain on the inside.
- Extend the ribbon over the scissor blade at a right angle.[9] You should still be holding the base of the ribbon firmly with your non-dominant hand. Above the base, it should be pointing directly upwards. Make sure the horizontal scissor blade is perpendicular to this vertical length of ribbon, and that the rest is going directly over the scissor blade, parallel to the ground or table.[10]
EditCreating a Curl - Pull the scissors up and out along the dull side of the ribbon. Keep the lower scissor blade in contact with the ribbon and maintain a firm grip on the base of the ribbon. Use your dominant hand to pull the scissors up and away from the base. The open blades will be facing towards you as you do this.[11]
- During this process, you are slightly stretching out the outside of the ribbon and encouraging the inside to shrink in. As a result, the plastic will adopt a curly structure.[12]
- Pull the scissors out and away from your body as a safety precaution.
- While you should keep an eye on the blades, refrain from bringing your face too close to the scissors.
- Work slowly and with even pressure to draw the blade across the ribbon. Hold the ribbon against the scissor blade with your thumb as you go, maintain a consistent, moderately firm tension. Rather than pulling the scissors in one fast motion, keep your motions relatively slow and gradual.[13]
- If you go too slow, you might accidentally flatten out the ribbon. Practice with different speeds to find the ideal pace that produces the best curl.
- Draw the blade across the entire length of the ribbon. To get an even, one-directional curl, start at the base and pull the scissor blade across the full length of ribbon until you reach the very end. Once you reach the end, release the ribbon and you'll see it spiral up into a curl.[14]
- For very long strands of ribbon, you can work on curling short segments at a time. Each time, start where you left off.
- Repeat the process to get a tighter curl. If you missed part of the ribbon, or if you want to tighten the curl, you can run the scissor blade along the dull side of the ribbon once again. Work in the same direction during a second or third pass.[15] If the ribbon starts to shred or flatten out, discard it and start again with a new piece.
- By going over part or all of the ribbon multiple times, you may end up with an irregular curl formation.[16] This may not matter if you're creating a dense bundle of curled ribbons, though!
EditAssembling a Curled Ribbon Bundle - Create a bundle of multiple strands of ribbon before curling them. If you're wrapping a gift, use multiple strands of ribbon to tie up the box. Secure the ends in a knot at the top. Leave the loose ends long so that they create a voluminous curl. Cut some additional strands to the same length as the loose ends, and tie these over the knot as well to create a fuller looking bunch of curls.[17]
- Curl a series of loose strands of ribbon and secure them together. Use 1 color or many colors to create an attractive bundle of curls. After you've curled them all, line them up parallel to each other. Find the center point and create a single knot there. Or, you can knot them together at one end for a curled ribbon tassel.[18]
- When creating a knot, you might be worried about ruining the curls. Luckily, curling ribbon is pretty resilient. Once it's been curled you'll have a hard time flattening it out!
- Tie the bundle to an anchor point using a short length of ribbon. If you're attaching the ribbon bundle onto something that has an anchor point of some sort, such as a gift box that already has some ribbon around it, or a gift tag with a hole at the top, knotting is the best way to secure it. Cut a small length of the same curling ribbon and wrap it around both the anchor point and the ribbon. Tie a double knot and trim the ends short. You won't even notice it![19]
- Curled ribbons also look pretty dangling from balloons and party chairs. Tie them on using a small length of ribbon in a similar manner.[20]
- Attach the ribbon bundle onto something else by taping or stapling it. If you're attaching the ribbons onto a paper craft project or another surface, place a short, narrow length of adhesive tape over the knotted part of the bundle and secure it onto the object's surface.[21] Or, you can punch a staple through the ribbon bundle's central knot and the paper.
- Make sure both of the ends of the staple have gone completely through the ribbon so it doesn't come loose.
- Arrange the curls in an attractive design. If you've used lots of strands of ribbon, you can fluff them around to achieve a loose, bouncy explosion of curls or a tight, orderly arrangement. Tuck different strands of ribbon over and under other ones. Blend together different colors and make sure the glossy side faces out. Hide the loose ends in the bundle, or pull them out and trim them on a 45-degree angle.[22] Most importantly, have fun arranging your ribbon curls!
- Wind individual strands around your index finger and gently elongate them to re-orient curls that may have gotten twisted up.
EditThings You'll Need - Curling ribbon
- Scissors
- Tape or a stapler (optional)
EditReferences
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