How do I keep my guacamole dip from turning brown. I have tried lemon juice, but it doesn't seem to work.
2006-08-16 06:17:55 · 12 answers · asked by flowergirl 1 in Food & Drink ➔ Cooking & Recipes
always works for me ... people have asked at my parties how to prevent browning ...
lime juice (not lemon)
salt sprinkled on top
mix in finely chopped onions (natural acidic gasses)
serve very cold
2006-08-16 06:27:51 · answer #1 · answered by tanmei 3 · 0⤊ 0⤋
Yes! I'd love some guacamole....but please quit calling me "dip".
Just a lil crappy humor. It can be very difficult to keep it from turning brown. Guacamoles ripen so quickly that even after they are cut and turned into a "dip" they are sometimes at the point of beginning to deteriorate into something inedible.
My suggestion. Try to use it all up.
2006-08-16 13:27:10 · answer #2 · answered by Albannach 6 · 0⤊ 0⤋
leave the pit in the bowl with the guacamole, and put a layer of plastic wrap over the top of the dip like a second "skin". Air is the culprit.
2006-08-16 13:23:24 · answer #3 · answered by shoppingcartgirl 3 · 1⤊ 0⤋
Acid is only a stop gap. To extend the life of Guac, press plastic wrap down on top (not over the lip of a bowl, actually on top of the dip). But nothing will stop the turning completely, save a complete vaccum.
Beyond that, just make smaller batches and eat quicker.
2006-08-16 13:23:13 · answer #4 · answered by jthompson010 2 · 1⤊ 0⤋
It wont hold long at all. You need to make it before serving it. To add a little life take the pit of the avocado and submerge it in the dip. This will slow down the browning.
2006-08-16 13:54:09 · answer #5 · answered by Ask the Chef 4 · 0⤊ 0⤋
It's lime juice and there's no way to prevent it from turning brown. The key to guacamole is to make it just before serving or eating it. FRESH! Adios!
2006-08-16 13:23:39 · answer #6 · answered by Anonymous · 1⤊ 0⤋
You need to add 1/6 of a lime (the juice) for every avacado and a pinch of salt. Then put plastic wrap over it but push the wrap into the guac to the plastic wrap is touching the top of the guac everywhere. That'll do it.
2006-08-16 13:25:16 · answer #7 · answered by korbbec 4 · 0⤊ 1⤋
You have to add a fair amount of citrus (I prefer lime), which can sometimes ruin the flavor. The brown color doesn't mean anything is bad, it is just the oxidization of the oils in the avocado. You can always just skim it off; that's what I usually do.
2006-08-16 13:22:43 · answer #8 · answered by Anonymous · 1⤊ 0⤋
Keep the avocado stone on the top of the dip. It works with a half avocado, unchopped too.
2006-08-16 13:22:05 · answer #9 · answered by Adriana 5 · 1⤊ 0⤋
leave the pits of the avacados in the guacamole
2006-08-16 13:22:51 · answer #10 · answered by J For Vendetta 2 · 1⤊ 0⤋