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To prevent it from becoming brown, put the pit of the avocado into the guacamole and cover with plastic wrap, pressing the plastic wrap onto the surface of the guacamole. You can also just use the plastic wrap, but the pit makes a big difference.
I've eaten it when it was brown and survived just fine, but it doesn't taste as good that way.
To prevent it from becoming brown, put the pit of the avocado into the guacamole and cover with plastic wrap, pressing the plastic wrap onto the surface of the guacamole. You can also just use the plastic wrap, but the pit makes a big difference.
I've eaten it when it was brown and survived just fine, but it doesn't taste as good that way.
My advise as well. And yes, it is ok if brown but really doesn't taste good at all. I think I would just toss it and start from scratch.
Oxygen makes it brown. I never put the pit in to keep it green, I believe that's a myth.
Lemon or lime juice (a generous squeeze) helps keep it green, as well as covering the surface with Saran Wrap if you have any left over, but guacamole doesn't really keep well. It's best made fresh.
If you are making guacamole at home, it should have lime juice in it which helps a bit. You have to keep the air off of it, so whatever you store it in, press plastic wrap against the surface so that no air touches the guacamole.
Pit to prevent browning is a myth, it does nothing to stop enzymatic oxidization.
Ascorbic acid slows down the oxidization. Thus the addition of lemon and or lime juice. Super ripe non comercial tomatoes help as well.
Onions provide sulphur which also disrupts the oxidization.
Everyone picking up on the theme? Antioxidants.
Also start with cold avocados when making guac. I let mine get to just the right amount of ripeness and shove them immediately whole unpeeled into the fridge.
Then immediately cover with two layers of plastic pushing it down until it makes full contact with entire surface of guac.
Pit to prevent browning is a myth, it does nothing to stop enzymatic oxidization.
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Weird. When I cut one in half I leave the pit in the unused half and it doesn't brown.
Doesn't matter because I put quite a bit of lime juice in my guac.
The brown is only on top, just mix it in, should be green underneath.
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Oxygen makes it brown. I never put the pit in to keep it green, I believe that's a myth.
Lemon or lime juice (a generous squeeze) helps keep it green, as well as covering the surface with Saran Wrap if you have any left over, but guacamole doesn't really keep well. It's best made fresh.
This is absolutely correct. Two layers of plastic wrap. And squeezing lime juice on top before you use the saran REALLY helps.
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