How to Keep Guacamole Green
Press out air bubbles, then choose a method below., Wrap in plastic wrap., Cover with a layer of water., Leave in the avocado pit.
Step-by-Step Guide
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Step 1: Press out air bubbles
Guacamole turns brown when exposed to air, even air mixed in during stirring.
Press the guacamole with the back of a spoon to compress out some of the air.
Apart from this minor starting step, you only need to choose one method to prevent browning. -
Step 2: then choose a method below.
Don't just cover the bowl.
Press the plastic wrap on top of the guacamole.Press out air bubbles, then seal it around the bowl's edge.
For best results, check the type of plastic on the triangular recycling symbol:
Of the common options, PVDC provides the best defense against air, followed by LDPE.
EVOH cling wrap provides an excellent air seal, but only when dry.
Cover the bowl without touching the guacamole.
Select a container that barely fits the guacamole, to keep the amount of air low. , Place the guacamole in a container with a tight-fitting lid.
Pour on just enough water to cover it, then close the lid.
This is an effective method for smooth guacamole, which can keep green in the fridge for 24–72 hours.
Before eating, pour the water out slowly while holding back the guacamole with a spoon.
Stir before serving to mix in the last few drops of water.
This may be unpleasant in chunky guacamole, made with avocado slices instead of mashed avocado.
One test with whole avocados failed within four hours.The more mashed and stirred your guac is, the better this will go. , Some chefs swear by this, but there's no evidence that the pit has any special anti-browning chemicals.
Most experts agree that this only protects the guacamole directly under the pit, by blocking the air.
Any food-safe object could be used for the same purpose — but the pit is conveniently at hand. -
Step 3: Wrap in plastic wrap.
-
Step 4: Cover with a layer of water.
-
Step 5: Leave in the avocado pit.
Detailed Guide
Guacamole turns brown when exposed to air, even air mixed in during stirring.
Press the guacamole with the back of a spoon to compress out some of the air.
Apart from this minor starting step, you only need to choose one method to prevent browning.
Don't just cover the bowl.
Press the plastic wrap on top of the guacamole.Press out air bubbles, then seal it around the bowl's edge.
For best results, check the type of plastic on the triangular recycling symbol:
Of the common options, PVDC provides the best defense against air, followed by LDPE.
EVOH cling wrap provides an excellent air seal, but only when dry.
Cover the bowl without touching the guacamole.
Select a container that barely fits the guacamole, to keep the amount of air low. , Place the guacamole in a container with a tight-fitting lid.
Pour on just enough water to cover it, then close the lid.
This is an effective method for smooth guacamole, which can keep green in the fridge for 24–72 hours.
Before eating, pour the water out slowly while holding back the guacamole with a spoon.
Stir before serving to mix in the last few drops of water.
This may be unpleasant in chunky guacamole, made with avocado slices instead of mashed avocado.
One test with whole avocados failed within four hours.The more mashed and stirred your guac is, the better this will go. , Some chefs swear by this, but there's no evidence that the pit has any special anti-browning chemicals.
Most experts agree that this only protects the guacamole directly under the pit, by blocking the air.
Any food-safe object could be used for the same purpose — but the pit is conveniently at hand.
About the Author
Megan Long
Specializes in breaking down complex crafts topics into simple steps.
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