My homeade guac goes all brown after a day or two, and I wish I could freeze it. I use lemon juice over the top to prevent browning, but to no avail.
Can you freeze it?
Do you add anything special?
well, i dont know , but what causes browning?
The avacado goes brown when exposed to air. Even when I cover it, it still browns.
Well Kelli, it sounds like it’s time for an experiment. Try it. Let us know.
My own guess is that even if freezing does inhibit the oxidation, the texture of guacamole is such that I suspect it just won’t be the same.
You could try pouring a layer of oil on top of it, or covering it with plastic wrap (with the wrap pressed right down onto the surface, so there is no room for air under it). I haven’t actually tried them, but those methods are supposed to work with pesto; maybe they’ll work with guacamole also.
You can’t freeze it, it just turns into a vile sludge if you do. The browning is caused by oxidization so if you can keep the air from it it should stay green longer… OTOH eating it fast is the most effective method I have found of keeping green.
Primaflora
I tried the plascit wrap trick, but not the oil.
I will report any progress.