Help! My guacamole keeps turning brown

[Southern4sure]

How do you keep fresh guacamole dip from turning brown? We are on a quacamole kick and cant get enough of it but it keeps turning brown.

What recipe do you use?

 

[Tikicampers]

According to Trader Joes, if you put the advocado pit (still whole) into the dip, it will help it stay green. My recipie calls for lemon juice, which also helps cut fruits and veggies stay fresh. It doesn't take too much.

 

[Southern4sure]

According to Trader Joes, if you put the advocado pit (still whole) into the dip, it will help it stay green. My recipie calls for lemon juice, which also helps cut fruits and veggies stay fresh. It doesn't take too much.

I tried this yesterday. I put all three pits in the bowl after I made it....it didnt work .

 

[Tikicampers]

Good to know. I won't bother to try it. Does your recipie have lemon juice in it? My aunt keeps fresh cut apples in lemon juice mixed with water to keep them from turning brown. To be honest, I don't have much experience with this. Guacamole doesn't last that long here.

 

[nicolita3]

How long are you saving it for because in my experience, we just make it the day we are planning to eat it because it doesnt keep well in the fridge for more than a day or so.

 

[solferino]

I've found the pit trick helps a little, lime juice and putting plastic wrap right ON the surface of the guac, kind of smooshing it on. The exposure to air is what turns it icky.

 

[MissMinnie]

I've found the pit trick helps a little, lime juice and putting plastic wrap right ON the surface of the guac, kind of smooshing it on. The exposure to air is what turns it icky.

I second this. You can use lemon juice if you prefer. Yum, love that guac!!!

 

[jwsqrdplus2]

How long are you saving it for because in my experience, we just make it the day we are planning to eat it because it doesnt keep well in the fridge for more than a day or so.

Same here! Just make as much as you plan to eat that day.

I've found the pit trick helps a little, lime juice and putting plastic wrap right ON the surface of the guac, kind of smooshing it on. The exposure to air is what turns it icky.

We also do the plastic wrap thing when I am going to save it, but it generally lasts only 24 hours.

Unfortunately, that is the nature of the beast with guac!

 

[Southern4sure]

It doesnt last long at my house either so when I make a double batch to last a few days, it turns yucky. I will add some lemon juice next time.

 

[MosMom]

I've found the pit trick helps a little, lime juice and putting plastic wrap right ON the surface of the guac, kind of smooshing it on. The exposure to air is what turns it icky.

This is exactly what I do. Lime juice and spread the plastic wrap onto the guacamole. That way no air can get to it.

 

[Duckfan-in-Chicago]

The one restaurant here that makes it tableside squeezes half an orange into the guac. It doesn't stand out with all the other flavors, and it's supposed to help with the browning also. I think they put lime in there too.

 

[ChrisnSteph]

Put some lemon juice in it. That's what I always do, and it really helps.

 

[disneygals]

Martha Stewart says to use citric acid, but I haven't seen it in stores. Just did a search and they have it at www.coastalscents.com

I am addicted also. I always had trouble with finding or keeping a ripe avocado. I just found that when the avocado is ripe, if you put it in the fridge it will last for days.

 

[The Mystery Machine]

OK...For starters unless you add something it WILL turn brown.

I should have written this down, but I was watching the "Chef's Kitchen" show one time and the 2 chef's that lived there said they found the secret to keeping the Guac. from turning.

I cannot remember what it was.... Maybe cream of tartar????? Don't quote me, but I know it is something like that. Damn...knew I should have wrote it down.

Whatever it was it slows down the oxidation of the guac. Now if you wrap it, the plastic wrap must touch the guac. on the top to prevent the oxidation.

 

[Southern4sure]

Ok, tomorrow I will add some lemon juice when making a batch and also add the pits (gonna try that again). I will put a layer of saran wrap over the quacamole to keep as much air out and store in an air tight container.

 

[krcit]

Mmmmmmm. quacamole!!! I'm now dying for some!!

 

[Southern4sure]

OK...For starters unless you add something it WILL turn brown.

I should have written this down, but I was watching the "Chef's Kitchen" show one time and the 2 chef's that lived there said they found the secret to keeping the Guac. from turning.

I cannot remember what it was.... Maybe cream of tartar????? Don't quote me, but I know it is something like that. Damn...knew I should have wrote it down.

Whatever it was it slows down the oxidation of the guac. Now if you wrap it, the plastic wrap must touch the guac. on the top to prevent the oxidation.

Your alot of help....

 

[The Mystery Machine]

Your alot of help....

Crap it really ticks me off I didn't write it down. In fact my mom called me yesterday to ask how I make my guac.
Sheesh....

However the ingredient exists. Now that I think about it, I think it was some special Italian thing...

Oh crap....now I am going to have to try and look it up.

 

[pirateofthecarolinas]

Sorry, slightly off topic.

My friend from Mexico City makes great guac. Her secret is to add a few teaspoons of milk to the mixture. I never knew!

lori

 

[The Mystery Machine]

Found this while digging....worth a try, I guess.

Tip 2:
One of the most vexing problems with guacamole is that it spoils so rapidly. Traditional strategies, such as the use of a well-placed avocado pit or the use of prodigious amounts the lime and/or lemon juice, are used to prevent premature browning of guacamole. A young chef from El Paso, Texas, has developed a much more effective approach to keep guacamole fresh for up to three times longer than traditional methods. Through trial and error, Alfred M. Gladstein found that the use of a various vegetable oils blended in to the concoction would keep it fresh longer and significantly increase the amount of time before the guacamole browns and spoils. In his studies Gladstein found that mixing olive oil in guacamole worked best when serving the dish independently or with warm foods, while vegetable oil (corn or canola) worked best when the guacamole is served with cold foods and salads. When these techniques are employed, Gladstein, who is also known as Chef Jamir, found that the refrigerated guacamole would stay fresh and green for three days or more. He also notes that when serving the guacamole at room temperature, the oil-treated dish will last up to six to eight hours before starting to brown. For these and other cooking tips and tricks contact Mr. Gladstein at chefjamir@aol.com

http://en.wikibooks.org/wiki/Cookbook:Guacamole