I was asked if I could give a detailed version on the Avocado Pit Procedure, here it is: The first thing is to remove the pit’s skin. We can’t process phytates, so get rid of them. I place the pits in a broiler oven @ 230 degrees for a minimum of 15 minutes. This allows you to easily pick off the skin.
The next step is
to cut the pits. Look for the pit’s seam as a guide to splitting it in half.
Before
you start to slice the pits, trim and clean them. If the 15-minute curing time
wasn’t enough time, put those pits in for another 5 minutes; that should cause
them to peel more easily. In order to save time, I just trim whatever needs to
be trimmed with a sharp knife.
I cut
them in half and then slice into 4 or 5 pieces, depending on the size of the
pit. Then slice the half into smaller chunks, as illustrated, and place the
small chunks into the blender (food processor). Then get rid of the phytates!
Place the chunks into the blender to reduce their sizes before placing them into the dehydrator.
You’ll
notice a rather rapid red deepening of the ground material; that’s the normal
oxidation as the ground pits meet the air!
I put paper towels on each side of the
drying tray; it keeps the tray cleaner.
Use a fork to spread the ground pits into a flat even layer.
The following picture was taken after the 10 to 12 hour drying spell
From here we go to sift the dried pits, with our fingers,
inside a colander. The scenes shows that some of the ground pits are reluctant
to be ground!
There
is a plan to take care of that; take your pick!
You’ll probably choose the coffee grinder; it’s very
efficient. Once the reluctant grindings are small enough to go through the
colander's mesh, use the finger grinding method. Those that are still reluctant
--- toss in the trash! There never is going to be very much that gets tossed
out. This picture has yet to be pushed through the mesh; it should all make it
and be bagged.
This is the final portion of the procedure, packaging for
future use.
La Fin
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