The party begins at 7:30pm. I need to bring the Guac already made to the party. When should I make it and how should I transport it to keep it the freshest. (I heard that keeping the pits in it keeps it fresh)????
BTW....I already have my recipe.
2007-06-15 09:43:04 · 13 answers · asked by orzoff 4 in Food & Drink ➔ Cooking & Recipes
Lemon or lime juice is your best bet. Also, press some plastic wrap down on top of the guac instead of over the bowl. It will keep air out and reduce browning. Don't make it more than a couple of hours in advance.
2007-06-15 09:49:24 · answer #1 · answered by Kat H 6 · 1⤊ 0⤋
Hi Orzoff.,
I just loved the way you said, BTW I already have my recipe ! That was cool ! Putting the Pit in does NOT make it fresher. Think about it, if you make it fresh, how the hell can that PIT make it fresher ???? I have always understood , by experience , that making this recipe the day before really allows for the ingredients to marry and during a taste test, the results are impressive. Make it tonight, wrap in in saran tightly and refrigerate. Taste it tonight before your go to bed and taste it again tomorrow at your party, you will be amazed. As far as transporting it, how much are you making ? Large bowl, small bowl ? I would ice it down, make sure you put some endive or romaine on the ice before you place the bowl in. Hope it works well for you, please let us know :)
Jan Gens
Deerfield Beach, Florida
2007-06-15 11:38:17 · answer #2 · answered by Jan G 2 · 0⤊ 0⤋
Citris juice is crucial, pits don't seem to make a difference. Prepare and mix all the ingredients EXCEPT avocados and lime juice in advance and refrigerate. At last possible minute (leaving a little time for flavors to blend) add the avocados and juice and mix. Cover with plastic wrap, press right up to surface of guacamole. Cook's Illustrated says you can refrigerate up to one day, but I like it fresher than that. If you do refrigerate, allow guacamole to return to room temperature.
Good luck!
2007-06-15 09:57:02 · answer #3 · answered by javamama 2 · 1⤊ 0⤋
The pit trick does work. If it is a big batch use two or three pits---just sink them down into the guac until you are about to serve it then you can scoop them out.
2007-06-15 09:48:43 · answer #4 · answered by Anonymous · 1⤊ 0⤋
I would make it as fresh as possible. Keep in mind that it needs at least half hour to an hour for the flavors to meld. Use lemon or lime juice (I prefer lime)...fresh squeezed. Stick the pit back in and cover with that Press and Seal wrap. It works great!
Mmm....pass the chips please!
2007-06-15 09:53:45 · answer #5 · answered by margarita 7 · 2⤊ 0⤋
My Tip ....guacamole covered with a layer of diced tomatoes to keep it from turning brown, and cover it with plastic wrap, making sure the wrap contacts the guacamole...and keep in fridge untill you ready to go , that should do the trick .
Have Fun
2007-06-15 10:00:16 · answer #6 · answered by ilwacw 2 · 2⤊ 0⤋
I wouldn't make it before 2pm. And yes, keeping the pits in it helps keep it from browning. Also, lime juice (or lemon) helps, too.
2007-06-15 09:48:18 · answer #7 · answered by cttx2ne 3 · 1⤊ 0⤋
Lime juice on top or Fruit Fresh (powder). The pit thing is a old wives tale (does not work)
2007-06-15 09:47:52 · answer #8 · answered by AlwaysOverPack 5 · 1⤊ 1⤋
yes keep the pits in thats supposed to help alo putting a little bit of lemon juice helps
2007-06-15 09:47:26 · answer #9 · answered by Eduardo M 2 · 1⤊ 0⤋
You aren't going to believe this but it works!
While mashing the avocado, add a little bit of milk. Then mix as you normally would and make sure to add lime juice.
2007-06-15 10:02:49 · answer #10 · answered by Cold Texan 2 · 0⤊ 0⤋