Given the background description of some cooking related query, summarize the question into a title
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Question: This is the second avocado from the same bag that is tough and rubbery. The pit won't come out without leaving a skin, and it won't peel out of it's skin without cutting the skin off. I made sure it was soft and was at room temperature before I cut it open. How can I de-rubberize them?

Answer: Why is my avocado tough and rubbery?


Question: Currently, I pressure cook a whole chicken for 45 minutes to make stock. However, the meat falls apart very easily. My aim is to extract the inosinate from the chicken meat into the stock, but also minimise damage to the meat so that I can cube it for other purposes.Would pressure cooking for a lesser amount of time help. If yes, could I have a rough estimate.Also, would like to know your opinion on simply boiling the chicken for X amount of time to extract the inosinates. Would appreciate a rough time frame here as well.

Answer: Chicken stock and inosinate


Question: How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery?I work in an office with limited kitchen appliances, we only have access to a tap that dispenses boiling hot or ice cold water and a microwave.I have tried adding milk but that just takes away a lot of the chocolate taste.

Answer:
How to make Instant Hot Chocolate Taste Less Watery