Guest guest Posted May 9, 2006 Report Share Posted May 9, 2006 Hi All! I'm new to avocados. What makes a ripe avocado (for the guacamole in the recipe section)? I was in the market and some avocados were very dark and squishy. To me they looked like they were rotting. While others looked firm and green. Also, does anyone know a good website for learning the basics about veggies? One last quick question about Braggs Aminos. If Braggs is listed in a recipe, is it OK to substitute Nama Shoya teaspoon for teaspoon or is there a different equation? Thanks a bunch! Kristy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2006 Report Share Posted May 9, 2006 Hi, Kristy! I can tell you about avocados but I'm not sure about the Bragg's substitution. I'm sure you could google and find veggie basics. Now to the avos. I buy Hass (aka California) avocados and get them so green and hard that I could give someone a pretty good goose- egg with it. The top of the fridge is the best place to ripen them. When it's ready, it will turn a deep greenish black and will " give " just slightly to light pressure. Don't squeeze too hard or you'll bruise it. If you don't use the whole thing, store it unwrapped with the seed still in it in the fridge. It will turn a little dark on the cut edge but that can be trimmed off or, if you use it with lemon or lime, it can be used as is. If you wrap it, it doesn't keep as well. Don't ask me why! I have no idea. I just know it works better if it's left au naturale. Hope this helps! Tommie http://www.rawburchard.blogspot.com rawfood , " GotCats " <gotcats wrote: > > Hi All! > > I'm new to avocados. What makes a ripe avocado (for the guacamole in the recipe section)? I was in the market and some avocados were very dark and squishy. To me they looked like they were rotting. While others looked firm and green. > > Also, does anyone know a good website for learning the basics about veggies? > > One last quick question about Braggs Aminos. If Braggs is listed in a recipe, is it OK to substitute Nama Shoya teaspoon for teaspoon or is there a different equation? > > Thanks a bunch! > > Kristy Quote Link to comment Share on other sites More sharing options...
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