🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 131 (from laksa086)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa131.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://food52.com/story/15044-the-other-smarter-way-to-cut-an-avocado\')), getAhrefsUnparsedNoserviceFromURL(\'https://food52.com/story/15044-the-other-smarter-way-to-cut-an-avocado\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/food52.com\/story\/15044-the-other-smarter-way-to-cut-an-avocado","crawl_time":1776298813,"first_indexed_time":1752666538,"http_code":200,"src_unparsed":"com,food52!\/story\/15044-the-other-smarter-way-to-cut-an-avocado s443","src_root_hash":"1095975619679898931","history_drop_reason":null,"meta_title":"The Other, Smarter (?) Way to Cut an Avocado","meta_descriptions":["Buck convention! Forget what you've been taught! Cut your avocado the wrong way!"],"attrs_boilerpipe_text":"Buck convention! Forget what you've been taught! Cut your avocado the wrong way!\nBy\nSarah Jampel\nPublished On\nDecember 25, 2017\nBut have I ever used one? Nope.\nInstead, I slice open my avocado—down the center, slipping the knife around the pit like I came out of the womb knowing how to do—and try to consume it as quickly as possible.\nThree seconds later, these perfect avocados turned brown.\nWell, it turns out that\nthere's an easier way to reduce the amount of\ngreen flesh that browns\n—no lemon juice, onion, or olive oil required—but it requires forgetting everything you've ever learned about\nlife\navocados.\nFood\n| How To & Hacks\nHow Do I Know When My Avocado's Gone Bad?\nInstead of slicing your avocado down the center, slice it crosswise, to make avocado rings.\nThis may seem unnatural to you—but stick with me!\nFeatured Video\nI first saw this slicing method when my brother cut the hat off of his avocado, then proceeded to hack off puny little ring-shaped cross sections. (He claims to have thought of this technique himself, which only increased my skepticism.)\nI considered this method an abomination of nature until I could no longer argue with the evidence of its value:\nFirst and foremost,\nthere's less browning\n. Less surface area of avocado exposed to the air equals less oxidation, which means there's only a small, thin layer of browned flesh to scrape away.\nHave exactly how much you want.\nEach slice of avocado has less flesh, which means it's easier to get exactly the portion you're looking for. (When I cut an avocado the other way, I feel obligated to eat at least half, even if my piece of toast can sustain only 1\/4 or 1\/3.)\nAnd\nit's easily spoonable in your desired quantity\n. Use a small spoon to scoop out as much avocado as you'd like, leaving the skin intact to create a sort of avocado cave, inside which the precious flesh is protected.\nCubing is possible; mashing is easy.\nYou can still get avocado cubes using this method. Cut off a ring, slit the skin and peel it away from the flesh, then cube. And it's even easier to mash your avocado (which is often\nits destiny\nanyway): Using a spoon to scoop out chunks gets it halfway there.\nThe bottom left ring (slightly browned) was the top cross section of the avocado.\nThis is not to say there is no reason to cut avocados the \"normal\" way: It's the best method for achieving beautiful wedges for salads (though, I'd argue that I just end up cutting these wedges into cubes anyway) and\nnatural bowls\nfor filling with quinoa or beans or\nvinaigrette\n.\nBut sometimes we should defy what we've been taught! We should go rogue, cut our avocados into cross-sections, and stymie their swift demise!\nAnd all this has me wondering:\nWhat other vegetables could we be slicing smarter?\nThis article originally ran in 2015, but there's no time like the present to examine avocado cutting technique!\nIs this a very smart or a very silly way to cut an avocado? Tell me in the comments below!\nThis website uses cookies to ensure you get the best experience.\nWhen you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called \"Do Not Sell or Share\" in California) by enabling the\nGlobal Privacy Control\non a compatible browser. See our\nPrivacy Policy\nfor further information.","attrs_markdown":"- [Recipes](https:\/\/food52.com\/pages\/recipes)\n  - ### [Popular](https:\/\/food52.com\/pages\/recipes)[Quick and Easy](https:\/\/food52.com\/recipes\/quick-and-easy) [5 Ingredients or Fewer](https:\/\/food52.com\/recipes\/5-ingredients-or-fewer) [Cocktails](https:\/\/food52.com\/recipes\/cocktail) [Appetizers](https:\/\/food52.com\/recipes\/appetizer)\n  - ### [Ingredients](https:\/\/food52.com\/pages\/recipes)[Chicken](https:\/\/food52.com\/recipes\/chicken) [Steak](https:\/\/food52.com\/recipes\/steak) [Salmon](https:\/\/food52.com\/recipes\/salmon) [Pasta](https:\/\/food52.com\/recipes\/pasta) [Potato](https:\/\/food52.com\/recipes\/potato) [Rice](https:\/\/food52.com\/recipes\/rice)\n  - ### [Meals & Dishes](https:\/\/food52.com\/pages\/recipes)[Breakfast](https:\/\/food52.com\/recipes\/breakfast) [Lunch](https:\/\/food52.com\/recipes\/lunch) [Dinner](https:\/\/food52.com\/recipes\/dinner) [Salad](https:\/\/food52.com\/recipes\/salad) [Sweet Treats](https:\/\/food52.com\/recipes\/dessert)\n  - 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[Pets](https:\/\/food52.com\/life\/pets)\n  - [Kitchen Sink](https:\/\/food52.com\/life\/kitchen-sink)\n  - [Crafts & Hobbies](https:\/\/food52.com\/life\/crafts-and-hobbies)\n  - [Community](https:\/\/food52.com\/life\/community)\n  - [Shop all Life](https:\/\/food52.com\/life)\n- Home\n  \n  - [All Home](https:\/\/food52.com\/home)\n  - [Style & Design](https:\/\/food52.com\/home\/style-and-design)\n  - [Cleaning & Organizing](https:\/\/food52.com\/home\/cleaning-and-organizing)\n  - [Outdoors](https:\/\/food52.com\/home\/outdoors)\n  - [Renovation](https:\/\/food52.com\/home\/renovation)\n  - [Home Tours](https:\/\/food52.com\/home\/home-tours)\n  - [Shop all Home](https:\/\/food52.com\/home)\n- [Watch](https:\/\/food52.com\/watch)\n- [Shop](https:\/\/food52.com\/pages\/shop)\n- [Account](https:\/\/food52.com\/story\/15044-the-other-smarter-way-to-cut-an-avocado)\n\n##### 0 Items in your Cart\nYour shopping cart is empty.\n\nContinue Shopping\n\n# The Other, Smarter (?) Way to Cut an Avocado\n## Buck convention! Forget what you've been taught! Cut your avocado the wrong way\\!\nBySarah Jampel\n\nPublished OnDecember 25, 2017\n\n![Imported image](https:\/\/images.food52.com\/MnnsgWdqC51taztjxg6irDROrAk=\/d3c74b13-4b87-4d49-b603-5192a1683fd8--6fe31bba-b6c7-4020-bbae-44436b8d8a32-14573129043_58996bd764_b.jpg?w=3840&q=75)\n\nI know that there *exist* [plenty of ways to keep an avocado from browning](https:\/\/food52.com\/blog\/11020-how-to-keep-an-avocado-from-browning).\n\nBut have I ever used one? Nope.\n\nInstead, I slice open my avocado—down the center, slipping the knife around the pit like I came out of the womb knowing how to do—and try to consume it as quickly as possible.\n\n![Three seconds later, these perfect avocados turned brown. ](https:\/\/images.food52.com\/g1puy-Ymevl5U1xxYfOTLAxOrUw=\/6fe31bba-b6c7-4020-bbae-44436b8d8a32--14573129043_58996bd764_b.jpg?w=3840&q=75)\n\n## Three seconds later, these perfect avocados turned brown.\n\nWell, it turns out that **there's an easier way to reduce the amount of [green flesh that browns](https:\/\/food52.com\/blog\/17750-brown-avocados-are-unsightly-but-do-they-taste-bad)**—no lemon juice, onion, or olive oil required—but it requires forgetting everything you've ever learned about ~~life~~ avocados.\n\n[![blue corn chips and guacamole sit on a platter with limes; a bottle of beer and napkin sit left](https:\/\/images.food52.com\/ujLTq3lakvHgIpzJ1qor7sxj-Vw=\/aad032b9-c7a5-4854-9fdb-ef58f969be9e--2018-0703_chunky-guacamole_3x2_ty-mecham_017.jpg?w=3840&q=75)](https:\/\/food52.com\/story\/17750-brown-avocados-are-unsightly-but-do-they-taste-bad)\n\nFood \\| How To & Hacks\n\n## How Do I Know When My Avocado's Gone Bad?\n[Read More](https:\/\/food52.com\/story\/17750-brown-avocados-are-unsightly-but-do-they-taste-bad)\n\nInstead of slicing your avocado down the center, slice it crosswise, to make avocado rings.\n\n![This may seem unnatural to you—but stick with me\\!](https:\/\/images.food52.com\/01XLfElfIoV5YE1OGGeEte1Yxxg=\/0256d619-6f91-45e4-a7bf-d4c7bf34c16d--VSCO_Cam-4.jpg?w=3840&q=75)\n\n## This may seem unnatural to you—but stick with me\\!\n\nFeatured Video\n\n[See all Food52 videos](https:\/\/food52.com\/watch)\n\nI first saw this slicing method when my brother cut the hat off of his avocado, then proceeded to hack off puny little ring-shaped cross sections. (He claims to have thought of this technique himself, which only increased my skepticism.)\n\n![Imported image](https:\/\/images.food52.com\/rRD0Ira3JiH1qELWRTc6qkkl3_4=\/abb8d637-2f13-4001-aba5-9b5204dd345a--VSCO_Cam-8.jpg?w=3840&q=75)\n\nI considered this method an abomination of nature until I could no longer argue with the evidence of its value:\n\n1. First and foremost, **there's less browning**. Less surface area of avocado exposed to the air equals less oxidation, which means there's only a small, thin layer of browned flesh to scrape away.\n2. **Have exactly how much you want.** Each slice of avocado has less flesh, which means it's easier to get exactly the portion you're looking for. (When I cut an avocado the other way, I feel obligated to eat at least half, even if my piece of toast can sustain only 1\/4 or 1\/3.)\n3. And **it's easily spoonable in your desired quantity**. Use a small spoon to scoop out as much avocado as you'd like, leaving the skin intact to create a sort of avocado cave, inside which the precious flesh is protected.\n4. **Cubing is possible; mashing is easy.** You can still get avocado cubes using this method. Cut off a ring, slit the skin and peel it away from the flesh, then cube. And it's even easier to mash your avocado (which is often [its destiny](https:\/\/food52.com\/blog\/11220-avocado-toasts-and-friends) anyway): Using a spoon to scoop out chunks gets it halfway there.\n\n![The bottom left ring (slightly browned) was the top cross section of the avocado. ](https:\/\/images.food52.com\/15DuyEb4L38snIboc5yKCa2CONc=\/3a7f678b-c4a1-4e51-86bf-2eea768bf488--VSCO_Cam-7.jpg?w=3840&q=75)\n\n## The bottom left ring (slightly browned) was the top cross section of the avocado.\n\nThis is not to say there is no reason to cut avocados the \"normal\" way: It's the best method for achieving beautiful wedges for salads (though, I'd argue that I just end up cutting these wedges into cubes anyway) and [natural bowls](https:\/\/food52.com\/blog\/13336-you-can-should-grill-avocados) for filling with quinoa or beans or [vinaigrette](https:\/\/food52.com\/blog\/10081-avocados-vinaigrette).\n\nBut sometimes we should defy what we've been taught! We should go rogue, cut our avocados into cross-sections, and stymie their swift demise\\!\n\nAnd all this has me wondering: **What other vegetables could we be slicing smarter?**\n\n*This article originally ran in 2015, but there's no time like the present to examine avocado cutting technique\\!*\n\n*Is this a very smart or a very silly way to cut an avocado? Tell me in the comments below\\!*\n\n### Our best tips for eating thoughtfully and living joyfully, right in your inbox.\n- ###### Company\n- [About Us](https:\/\/food52.com\/pages\/about)\n- [DEI Vision](https:\/\/food52.com\/pages\/dei-vision-statement)\n- [Press](https:\/\/food52.com\/pages\/press)\n- [Jobs](https:\/\/food52.com\/pages\/food52-jobs)\n- [Affiliate Program](https:\/\/food52.com\/pages\/affiliate-program)\n\n- ###### Get Help\n- [Help Center](https:\/\/food52.com\/pages\/help)\n- [Advertising Inquiries](https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSeO0his3WpS136akoddGhXRFXAU4go00eIGOFhXt7dx6xR6Xw\/viewform?usp=send_form)\n\n- ###### Social\n- [Facebook](https:\/\/www.facebook.com\/food52\/)\n- [Instagram](https:\/\/www.instagram.com\/Food52\/)\n- [Pinterest](https:\/\/www.pinterest.com\/food52\/)\n- [TikTok](https:\/\/www.tiktok.com\/@food52)\n- [YouTube](https:\/\/www.youtube.com\/food52)\n\n© 2026 Food52, Inc. All Rights Reserved.\n\n- [Privacy Policy](https:\/\/food52.com\/pages\/privacy)\n- [Terms & Conditions](https:\/\/food52.com\/pages\/terms-conditions)\n- [Code of Conduct](https:\/\/food52.com\/pages\/code_conduct)\n- [Accessibility Policy](https:\/\/food52.com\/pages\/accessibility-policy)\n\nThis website uses cookies to ensure you get the best experience.\n\nWhen you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called \"Do Not Sell or Share\" in California) by enabling the [Global Privacy Control](https:\/\/globalprivacycontrol.org\/) on a compatible browser. See our [Privacy Policy](https:\/\/food52.com\/pages\/privacy) for further information.\n\nAccept\n\n![](https:\/\/www.facebook.com\/tr?id=237676769763423&ev=PageView&noscript=1)\n\n![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2613095551193&pd[em]=<hashed_email_address>&noscript=1)","attrs_readable_markdown":"## Buck convention! Forget what you've been taught! Cut your avocado the wrong way\\!\nBySarah Jampel\n\nPublished OnDecember 25, 2017\n\n![Imported image](https:\/\/images.food52.com\/MnnsgWdqC51taztjxg6irDROrAk=\/d3c74b13-4b87-4d49-b603-5192a1683fd8--6fe31bba-b6c7-4020-bbae-44436b8d8a32-14573129043_58996bd764_b.jpg?w=3840&q=75)\n\nBut have I ever used one? Nope.\n\nInstead, I slice open my avocado—down the center, slipping the knife around the pit like I came out of the womb knowing how to do—and try to consume it as quickly as possible.\n\n![Three seconds later, these perfect avocados turned brown. ](https:\/\/images.food52.com\/g1puy-Ymevl5U1xxYfOTLAxOrUw=\/6fe31bba-b6c7-4020-bbae-44436b8d8a32--14573129043_58996bd764_b.jpg?w=3840&q=75)\n\nThree seconds later, these perfect avocados turned brown.\n\nWell, it turns out that **there's an easier way to reduce the amount of [green flesh that browns](https:\/\/food52.com\/blog\/17750-brown-avocados-are-unsightly-but-do-they-taste-bad)**—no lemon juice, onion, or olive oil required—but it requires forgetting everything you've ever learned about ~~life~~ avocados.\n\n[![blue corn chips and guacamole sit on a platter with limes; a bottle of beer and napkin sit left](https:\/\/images.food52.com\/ujLTq3lakvHgIpzJ1qor7sxj-Vw=\/aad032b9-c7a5-4854-9fdb-ef58f969be9e--2018-0703_chunky-guacamole_3x2_ty-mecham_017.jpg?w=3840&q=75)](https:\/\/food52.com\/story\/17750-brown-avocados-are-unsightly-but-do-they-taste-bad)\n\nFood \\| How To & Hacks\n\n## How Do I Know When My Avocado's Gone Bad?\n\nInstead of slicing your avocado down the center, slice it crosswise, to make avocado rings.\n\n![This may seem unnatural to you—but stick with me\\!](https:\/\/images.food52.com\/01XLfElfIoV5YE1OGGeEte1Yxxg=\/0256d619-6f91-45e4-a7bf-d4c7bf34c16d--VSCO_Cam-4.jpg?w=3840&q=75)\n\nThis may seem unnatural to you—but stick with me\\!\n\nFeatured Video\n\nI first saw this slicing method when my brother cut the hat off of his avocado, then proceeded to hack off puny little ring-shaped cross sections. (He claims to have thought of this technique himself, which only increased my skepticism.)\n\n![Imported image](https:\/\/images.food52.com\/rRD0Ira3JiH1qELWRTc6qkkl3_4=\/abb8d637-2f13-4001-aba5-9b5204dd345a--VSCO_Cam-8.jpg?w=3840&q=75)\n\nI considered this method an abomination of nature until I could no longer argue with the evidence of its value:\n\n1. First and foremost, **there's less browning**. Less surface area of avocado exposed to the air equals less oxidation, which means there's only a small, thin layer of browned flesh to scrape away.\n2. **Have exactly how much you want.** Each slice of avocado has less flesh, which means it's easier to get exactly the portion you're looking for. (When I cut an avocado the other way, I feel obligated to eat at least half, even if my piece of toast can sustain only 1\/4 or 1\/3.)\n3. And **it's easily spoonable in your desired quantity**. Use a small spoon to scoop out as much avocado as you'd like, leaving the skin intact to create a sort of avocado cave, inside which the precious flesh is protected.\n4. **Cubing is possible; mashing is easy.** You can still get avocado cubes using this method. Cut off a ring, slit the skin and peel it away from the flesh, then cube. And it's even easier to mash your avocado (which is often [its destiny](https:\/\/food52.com\/blog\/11220-avocado-toasts-and-friends) anyway): Using a spoon to scoop out chunks gets it halfway there.\n\n![The bottom left ring (slightly browned) was the top cross section of the avocado. ](https:\/\/images.food52.com\/15DuyEb4L38snIboc5yKCa2CONc=\/3a7f678b-c4a1-4e51-86bf-2eea768bf488--VSCO_Cam-7.jpg?w=3840&q=75)\n\nThe bottom left ring (slightly browned) was the top cross section of the avocado.\n\nThis is not to say there is no reason to cut avocados the \"normal\" way: It's the best method for achieving beautiful wedges for salads (though, I'd argue that I just end up cutting these wedges into cubes anyway) and [natural bowls](https:\/\/food52.com\/blog\/13336-you-can-should-grill-avocados) for filling with quinoa or beans or [vinaigrette](https:\/\/food52.com\/blog\/10081-avocados-vinaigrette).\n\nBut sometimes we should defy what we've been taught! We should go rogue, cut our avocados into cross-sections, and stymie their swift demise\\!\n\nAnd all this has me wondering: **What other vegetables could we be slicing smarter?**\n\n*This article originally ran in 2015, but there's no time like the present to examine avocado cutting technique\\!*\n\n*Is this a very smart or a very silly way to cut an avocado? Tell me in the comments below\\!*\n\nThis website uses cookies to ensure you get the best experience.\n\nWhen you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called \"Do Not Sell or Share\" in California) by enabling the [Global Privacy Control](https:\/\/globalprivacycontrol.org\/) on a compatible browser. See our [Privacy Policy](https:\/\/food52.com\/pages\/privacy) for further information.","meta_canonical":null}

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Boilerpipe Text	Buck convention! Forget what you've been taught! Cut your avocado the wrong way! By Sarah Jampel Published On December 25, 2017 But have I ever used one? Nope. Instead, I slice open my avocado—down the center, slipping the knife around the pit like I came out of the womb knowing how to do—and try to consume it as quickly as possible. Three seconds later, these perfect avocados turned brown. Well, it turns out that there's an easier way to reduce the amount of green flesh that browns —no lemon juice, onion, or olive oil required—but it requires forgetting everything you've ever learned about life avocados. Food \| How To & Hacks How Do I Know When My Avocado's Gone Bad? Instead of slicing your avocado down the center, slice it crosswise, to make avocado rings. This may seem unnatural to you—but stick with me! Featured Video I first saw this slicing method when my brother cut the hat off of his avocado, then proceeded to hack off puny little ring-shaped cross sections. (He claims to have thought of this technique himself, which only increased my skepticism.) I considered this method an abomination of nature until I could no longer argue with the evidence of its value: First and foremost, there's less browning . Less surface area of avocado exposed to the air equals less oxidation, which means there's only a small, thin layer of browned flesh to scrape away. Have exactly how much you want. Each slice of avocado has less flesh, which means it's easier to get exactly the portion you're looking for. (When I cut an avocado the other way, I feel obligated to eat at least half, even if my piece of toast can sustain only 1/4 or 1/3.) And it's easily spoonable in your desired quantity . Use a small spoon to scoop out as much avocado as you'd like, leaving the skin intact to create a sort of avocado cave, inside which the precious flesh is protected. Cubing is possible; mashing is easy. You can still get avocado cubes using this method. Cut off a ring, slit the skin and peel it away from the flesh, then cube. And it's even easier to mash your avocado (which is often its destiny anyway): Using a spoon to scoop out chunks gets it halfway there. The bottom left ring (slightly browned) was the top cross section of the avocado. This is not to say there is no reason to cut avocados the "normal" way: It's the best method for achieving beautiful wedges for salads (though, I'd argue that I just end up cutting these wedges into cubes anyway) and natural bowls for filling with quinoa or beans or vinaigrette . But sometimes we should defy what we've been taught! We should go rogue, cut our avocados into cross-sections, and stymie their swift demise! And all this has me wondering: What other vegetables could we be slicing smarter? This article originally ran in 2015, but there's no time like the present to examine avocado cutting technique! Is this a very smart or a very silly way to cut an avocado? Tell me in the comments below! This website uses cookies to ensure you get the best experience. When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.
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Continue Shopping # The Other, Smarter (?) Way to Cut an Avocado ## Buck convention! Forget what you've been taught! Cut your avocado the wrong way\! BySarah Jampel Published OnDecember 25, 2017 ![Imported image](https://images.food52.com/MnnsgWdqC51taztjxg6irDROrAk=/d3c74b13-4b87-4d49-b603-5192a1683fd8--6fe31bba-b6c7-4020-bbae-44436b8d8a32-14573129043_58996bd764_b.jpg?w=3840&q=75) I know that there exist [plenty of ways to keep an avocado from browning](https://food52.com/blog/11020-how-to-keep-an-avocado-from-browning). But have I ever used one? Nope. Instead, I slice open my avocado—down the center, slipping the knife around the pit like I came out of the womb knowing how to do—and try to consume it as quickly as possible. ![Three seconds later, these perfect avocados turned brown. ](https://images.food52.com/g1puy-Ymevl5U1xxYfOTLAxOrUw=/6fe31bba-b6c7-4020-bbae-44436b8d8a32--14573129043_58996bd764_b.jpg?w=3840&q=75) ## Three seconds later, these perfect avocados turned brown. Well, it turns out that there's an easier way to reduce the amount of [green flesh that browns](https://food52.com/blog/17750-brown-avocados-are-unsightly-but-do-they-taste-bad)—no lemon juice, onion, or olive oil required—but it requires forgetting everything you've ever learned about ~~life~~ avocados. [![blue corn chips and guacamole sit on a platter with limes; a bottle of beer and napkin sit left](https://images.food52.com/ujLTq3lakvHgIpzJ1qor7sxj-Vw=/aad032b9-c7a5-4854-9fdb-ef58f969be9e--2018-0703_chunky-guacamole_3x2_ty-mecham_017.jpg?w=3840&q=75)](https://food52.com/story/17750-brown-avocados-are-unsightly-but-do-they-taste-bad) Food \\| How To & Hacks ## How Do I Know When My Avocado's Gone Bad? [Read More](https://food52.com/story/17750-brown-avocados-are-unsightly-but-do-they-taste-bad) Instead of slicing your avocado down the center, slice it crosswise, to make avocado rings. ![This may seem unnatural to you—but stick with me\!](https://images.food52.com/01XLfElfIoV5YE1OGGeEte1Yxxg=/0256d619-6f91-45e4-a7bf-d4c7bf34c16d--VSCO_Cam-4.jpg?w=3840&q=75) ## This may seem unnatural to you—but stick with me\! Featured Video [See all Food52 videos](https://food52.com/watch) I first saw this slicing method when my brother cut the hat off of his avocado, then proceeded to hack off puny little ring-shaped cross sections. (He claims to have thought of this technique himself, which only increased my skepticism.) ![Imported image](https://images.food52.com/rRD0Ira3JiH1qELWRTc6qkkl3_4=/abb8d637-2f13-4001-aba5-9b5204dd345a--VSCO_Cam-8.jpg?w=3840&q=75) I considered this method an abomination of nature until I could no longer argue with the evidence of its value: 1. First and foremost, there's less browning. Less surface area of avocado exposed to the air equals less oxidation, which means there's only a small, thin layer of browned flesh to scrape away. 2. Have exactly how much you want. Each slice of avocado has less flesh, which means it's easier to get exactly the portion you're looking for. (When I cut an avocado the other way, I feel obligated to eat at least half, even if my piece of toast can sustain only 1/4 or 1/3.) 3. And it's easily spoonable in your desired quantity. Use a small spoon to scoop out as much avocado as you'd like, leaving the skin intact to create a sort of avocado cave, inside which the precious flesh is protected. 4. Cubing is possible; mashing is easy. You can still get avocado cubes using this method. Cut off a ring, slit the skin and peel it away from the flesh, then cube. And it's even easier to mash your avocado (which is often [its destiny](https://food52.com/blog/11220-avocado-toasts-and-friends) anyway): Using a spoon to scoop out chunks gets it halfway there. ![The bottom left ring (slightly browned) was the top cross section of the avocado. ](https://images.food52.com/15DuyEb4L38snIboc5yKCa2CONc=/3a7f678b-c4a1-4e51-86bf-2eea768bf488--VSCO_Cam-7.jpg?w=3840&q=75) ## The bottom left ring (slightly browned) was the top cross section of the avocado. This is not to say there is no reason to cut avocados the "normal" way: It's the best method for achieving beautiful wedges for salads (though, I'd argue that I just end up cutting these wedges into cubes anyway) and [natural bowls](https://food52.com/blog/13336-you-can-should-grill-avocados) for filling with quinoa or beans or [vinaigrette](https://food52.com/blog/10081-avocados-vinaigrette). But sometimes we should defy what we've been taught! We should go rogue, cut our avocados into cross-sections, and stymie their swift demise\! And all this has me wondering: What other vegetables could we be slicing smarter? This article originally ran in 2015, but there's no time like the present to examine avocado cutting technique\! Is this a very smart or a very silly way to cut an avocado? 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Readable Markdown	## Buck convention! Forget what you've been taught! Cut your avocado the wrong way\! BySarah Jampel Published OnDecember 25, 2017 ![Imported image](https://images.food52.com/MnnsgWdqC51taztjxg6irDROrAk=/d3c74b13-4b87-4d49-b603-5192a1683fd8--6fe31bba-b6c7-4020-bbae-44436b8d8a32-14573129043_58996bd764_b.jpg?w=3840&q=75) But have I ever used one? Nope. Instead, I slice open my avocado—down the center, slipping the knife around the pit like I came out of the womb knowing how to do—and try to consume it as quickly as possible. ![Three seconds later, these perfect avocados turned brown. ](https://images.food52.com/g1puy-Ymevl5U1xxYfOTLAxOrUw=/6fe31bba-b6c7-4020-bbae-44436b8d8a32--14573129043_58996bd764_b.jpg?w=3840&q=75) Three seconds later, these perfect avocados turned brown. Well, it turns out that there's an easier way to reduce the amount of [green flesh that browns](https://food52.com/blog/17750-brown-avocados-are-unsightly-but-do-they-taste-bad)—no lemon juice, onion, or olive oil required—but it requires forgetting everything you've ever learned about ~~life~~ avocados. [![blue corn chips and guacamole sit on a platter with limes; a bottle of beer and napkin sit left](https://images.food52.com/ujLTq3lakvHgIpzJ1qor7sxj-Vw=/aad032b9-c7a5-4854-9fdb-ef58f969be9e--2018-0703_chunky-guacamole_3x2_ty-mecham_017.jpg?w=3840&q=75)](https://food52.com/story/17750-brown-avocados-are-unsightly-but-do-they-taste-bad) Food \\| How To & Hacks ## How Do I Know When My Avocado's Gone Bad? Instead of slicing your avocado down the center, slice it crosswise, to make avocado rings. ![This may seem unnatural to you—but stick with me\!](https://images.food52.com/01XLfElfIoV5YE1OGGeEte1Yxxg=/0256d619-6f91-45e4-a7bf-d4c7bf34c16d--VSCO_Cam-4.jpg?w=3840&q=75) This may seem unnatural to you—but stick with me\! Featured Video I first saw this slicing method when my brother cut the hat off of his avocado, then proceeded to hack off puny little ring-shaped cross sections. (He claims to have thought of this technique himself, which only increased my skepticism.) ![Imported image](https://images.food52.com/rRD0Ira3JiH1qELWRTc6qkkl3_4=/abb8d637-2f13-4001-aba5-9b5204dd345a--VSCO_Cam-8.jpg?w=3840&q=75) I considered this method an abomination of nature until I could no longer argue with the evidence of its value: 1. First and foremost, there's less browning. Less surface area of avocado exposed to the air equals less oxidation, which means there's only a small, thin layer of browned flesh to scrape away. 2. Have exactly how much you want. Each slice of avocado has less flesh, which means it's easier to get exactly the portion you're looking for. (When I cut an avocado the other way, I feel obligated to eat at least half, even if my piece of toast can sustain only 1/4 or 1/3.) 3. And it's easily spoonable in your desired quantity. Use a small spoon to scoop out as much avocado as you'd like, leaving the skin intact to create a sort of avocado cave, inside which the precious flesh is protected. 4. Cubing is possible; mashing is easy. You can still get avocado cubes using this method. Cut off a ring, slit the skin and peel it away from the flesh, then cube. And it's even easier to mash your avocado (which is often [its destiny](https://food52.com/blog/11220-avocado-toasts-and-friends) anyway): Using a spoon to scoop out chunks gets it halfway there. ![The bottom left ring (slightly browned) was the top cross section of the avocado. ](https://images.food52.com/15DuyEb4L38snIboc5yKCa2CONc=/3a7f678b-c4a1-4e51-86bf-2eea768bf488--VSCO_Cam-7.jpg?w=3840&q=75) The bottom left ring (slightly browned) was the top cross section of the avocado. This is not to say there is no reason to cut avocados the "normal" way: It's the best method for achieving beautiful wedges for salads (though, I'd argue that I just end up cutting these wedges into cubes anyway) and [natural bowls](https://food52.com/blog/13336-you-can-should-grill-avocados) for filling with quinoa or beans or [vinaigrette](https://food52.com/blog/10081-avocados-vinaigrette). But sometimes we should defy what we've been taught! We should go rogue, cut our avocados into cross-sections, and stymie their swift demise\! And all this has me wondering: What other vegetables could we be slicing smarter? This article originally ran in 2015, but there's no time like the present to examine avocado cutting technique\! Is this a very smart or a very silly way to cut an avocado? Tell me in the comments below\! This website uses cookies to ensure you get the best experience. When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the [Global Privacy Control](https://globalprivacycontrol.org/) on a compatible browser. See our [Privacy Policy](https://food52.com/pages/privacy) for further information.
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