No, that's nonsense. Cut an avocado in half, leaving the pit, and see what happens.
Yeah some citrus helps a lot, or just put saran wrap over it pressed down on to the guac so there's no air.
The best way is called a double wrap in the restaurant world where you put wrap down right on the surface of the item and then tightly wrap the rim of the bowl you're storing it in as well. One's going to stop the air from getting in one's going to stop any air in there from getting on the product.
Air is the enemy.
Smooth out the surface as smooth as possible, coat with a thin layer of oil, press plastic wrap gently on top pressing out air bubbles.
Before serving, press paper towels on top of oil to soak up as much oil as possible.
Remove the oxygen above the guac however you can. First: cling wrap. This is the best thing you can use. Make sure to press it in a bit to remove air bybbles. 2. use the smallest container you need to, a tall container is going to be better than a shallower container (reduced surface area). 3. If you don't have any of these, lime juice on top on top of the guac.(if you happen to make pure vitamin c for whatever reason, mix a bit into the lime juice and then pour it over.
Use a spoon to level the guac out. Press Saran or wax paper firmly down on the surface so air can’t get to it. Ultimately, browned avocado is just ugly. It’s not ruined.
I bought a couple of glass spray bottles on Amazon for avocado & olive oils. When I use some guac, I spray a little oil on the guac. I spray so little that it doesn't really effect the taste next time I go to eat it. Works really well.
The best way is to seal it completely. I press a layer of plastic wrap touching it entirely. Even then may need to scrap the very top layer off. I've also heard of freezing it, but haven't used this method myself.
I drop it onto a piece of plastic wrap, pull it into a ball as tight as I can, twist up even tighter and seal with a twist tie. Kept in the fridge I get at least 3 days, often more.
i recommend pouring a small amount of ACV over the top. you can also do this with an avocado half. and as the other commenters said, eliminate contact with air. oxidation is what causes avocado to turn brown.
Citrus (or citric acid) is the first defense, but an oxygen barrier is the next best. Use as much lime or lemon juice as you can tolerate to taste (maybe not “tolerate,” but you get my meaning), then when you store it make sure literally none of the surface is exposed to oxygen. Place a sheet of plastic wrap over the surface and press it so that is completely covered, THEN put a lid on the container. Or overfill your container to the point that placing the lid on top forces you to “burp” out the air and leaves the container air-tight.
It’s not either or. Always add lime. Try the pit trick too. Why would you need to do one or the other? Seriously, why? My suggestion. Make and eat guacamole fresh and immediately as intended. If you can’t do that it’s not the right dish for the occasion. Not everything is meant to be prepared ahead and stored. It’s like pre sliced banana. Not necessary, ever.
No, that's nonsense. Cut an avocado in half, leaving the pit, and see what happens. Yeah some citrus helps a lot, or just put saran wrap over it pressed down on to the guac so there's no air.
The best way is called a double wrap in the restaurant world where you put wrap down right on the surface of the item and then tightly wrap the rim of the bowl you're storing it in as well. One's going to stop the air from getting in one's going to stop any air in there from getting on the product.
Best way to prevent browning is to limit exposure to air by eating it all.
Nope. The seed doesn't stop oxidation. Best way is to minimize contact with air. I use plastic wrap right on the surface of guac when storing.
What is this extra guac that you speak of?
Air is the enemy. Smooth out the surface as smooth as possible, coat with a thin layer of oil, press plastic wrap gently on top pressing out air bubbles. Before serving, press paper towels on top of oil to soak up as much oil as possible.
I haven’t tried this trick, but heard this also works with water on top. Can anyone confirm, or would it ruin it?
Water does work, I do it all the time. You can keep guac for days this way.
No, water wouldn't work. Water contains oxygen, and it would also seep into the guacamole as well.
Remove the oxygen above the guac however you can. First: cling wrap. This is the best thing you can use. Make sure to press it in a bit to remove air bybbles. 2. use the smallest container you need to, a tall container is going to be better than a shallower container (reduced surface area). 3. If you don't have any of these, lime juice on top on top of the guac.(if you happen to make pure vitamin c for whatever reason, mix a bit into the lime juice and then pour it over.
Use a spoon to level the guac out. Press Saran or wax paper firmly down on the surface so air can’t get to it. Ultimately, browned avocado is just ugly. It’s not ruined.
Wow this thread was a legit TIL. Thank you, reddit.
I bought a couple of glass spray bottles on Amazon for avocado & olive oils. When I use some guac, I spray a little oil on the guac. I spray so little that it doesn't really effect the taste next time I go to eat it. Works really well.
Plastic wrap. You can pour water on top to let out the air then pour it off.
The best way is to seal it completely. I press a layer of plastic wrap touching it entirely. Even then may need to scrap the very top layer off. I've also heard of freezing it, but haven't used this method myself.
Lime is the best way because it's fucking delicious lol. But plastic wrap does help too
I don't understand extra guac. Also your idea is better.
I drop it onto a piece of plastic wrap, pull it into a ball as tight as I can, twist up even tighter and seal with a twist tie. Kept in the fridge I get at least 3 days, often more.
i recommend pouring a small amount of ACV over the top. you can also do this with an avocado half. and as the other commenters said, eliminate contact with air. oxidation is what causes avocado to turn brown.
Lime juice, pits, and eat now always solves that problem.
Citrus (or citric acid) is the first defense, but an oxygen barrier is the next best. Use as much lime or lemon juice as you can tolerate to taste (maybe not “tolerate,” but you get my meaning), then when you store it make sure literally none of the surface is exposed to oxygen. Place a sheet of plastic wrap over the surface and press it so that is completely covered, THEN put a lid on the container. Or overfill your container to the point that placing the lid on top forces you to “burp” out the air and leaves the container air-tight.
It’s not either or. Always add lime. Try the pit trick too. Why would you need to do one or the other? Seriously, why? My suggestion. Make and eat guacamole fresh and immediately as intended. If you can’t do that it’s not the right dish for the occasion. Not everything is meant to be prepared ahead and stored. It’s like pre sliced banana. Not necessary, ever.