In THIS excellent Staff Report by Una, it is written:
Now, I know that avacado pits are rather large, but still, the amount of air physically blocked by the pit would be a small percentage of the overall surface area of the exposed guacamole.
In other words, am I right in assuming that the only part of the guacamole rendered non-brown by the pit is the guacamole directly under it? If so, then what’s the big deal about cookbooks that advise leaving the pit in the guacamole? I mean, the rest of the guacamole, the surface stuff not under the pit and therefore exposed to air, will brown anyway, right?
Or am I missing something here?