So, you want to make a big batch of guacamole br for your summer party this weekend, br but there's

So, you want to make a big batch of guacamole br for your summer party this weekend, br but there's just one problem: it's gonna turn brown overnight in the fridge, right? Not so fast. There is a better way.
We showed you this tip for the first time last summer, and since we still use it all the time, we thought it would be the perfect topic for our very first Tiny Video a series of mini 15-second videos. (Because, really, who has the time to sit through anything longer than that?)
Have you ever tried this? I use it regularly and love how I can make a big batch of guac well ahead of party time. Some commenters said that they wanted to try it with oil or salsa instead; I'm curious how this worked out. I like water, personally, because it all pours out, leaving br no residue or taste to muddy up the guacamole which my husband, quite frankly, has perfected to a T.
Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.
Video or not - it's a moot point - what's missing is the word WATER in your video - for all a young cook know, it could have been lemon juice, etc. I have used water for years - and I'm old - it works for lots of things you make ahead.
Loved br this video!!! Great tip!! I also sometimes keep the pits in the guacamole to keep it from browning if I make the guac a few hours before entertaining.
Maybe you saw a different video. It clearly says water in the one I just watched. Also, I'm wondering if the same couldn't be done with a thin layer of lime juice. At least, if you were just making it ahead and hadn't already added a lot to the guac in the first place. If you were making it ahead of time or the night before a party, br for example. Then you could dump off the excess, give it a stir, and be good to go.
The pit thing doesn't work. It doesn't make any sense, either. Anyone who says it works probably has enough lime or other citrus in their guac to prevent it from turning brown. You have to keep the avocado from oxidizing, which is what the water does. You can also do with enough citrus (because of the vitamin C). Putting plastic wrap right against the surface also works, as does covering the guac with a layer of tomato and onion (with some cilantro thrown in for extra flavour). That last one is also pretty for serving.
Great tip but I think it's worth the 5 mins of work before your guests arrive to peel the avocados at the last moment. Everything else can be prepped ready to mix in the day before, covered and chilled but avocado is a last minute prep in my book! www.lifewithoutlemons.com
That's what I do too. I never got the water thing since I always thought it would make the guac runny even if the excess was poured out. Besides, if you have leftovers (HA!), smooth out the leftovers and reapply the plastic.
The plastic wrap trick didn't work for me...and I don't put enough citrus in it to keep it green...even vacuum sealing it in a mason jar didn't work either. I have my fingers crossed that this will work. My husband and I don't go through guac made with one avocado in a single night, so I've been looking for a storage solution for quite a while. Thanks for the trick!
The reason that plastic wrap doesn't work: Modern plastic wrap is actually air-permeable, unlike older versions. So it does let enough air in to oxidize the avocado. The water actually doesn't make the guacamole runny at all -- not even a little bit. The fats in the avocado repel the water, so as long as you pack the guac in tightly and pour all the water off, there's almost no change in texture.
Genious! Makes perfect sense, and I appreicate the 15-minute format. It fits my time constraints and gets to the point! Making guac to order is optimal, but doing this saves time and lets me focus on more pressing last-minute needs.
I was making guac a few hours ahead of time this past 4th and remembered that the Kitchn had previously posted how to keep guac green when making br ahead (but didn't remember what the "trick" was). I was so happy when I opened up the Kitchn to see that I didn't have to hunt for the article because you posted this tip in perfect time for guac season. br The water tip worked perfectly. br For those worrying about diluting it - you don't mix the water in. Just cover the guac with the water and then before serving pour it off. My guac was neither br runny nor diluted - but it did stay fresh green and pretty. Thanks!
Submit a Story
About The Kitchn Contact Us Follow Us Legal Privacy Policy Comment Policy Our Team Sponsored Posts Follow us on Facebook Follow us on Pinterest Follow us on Twitter Follow us on Instagram Subscribe to our RSS feed More ways to follow inspiring cooks, nourishing homes © 2014 Apartment Therapy