So I decided to try to make some guacamole. I took avacodos and mashed them up, mixed in some onion, and some spinach for grins. It came out pretty good, but I couldn’t eat it all at once. So I put some away in a plastic bin in the fridge.
I came back a day or two later, and it was all dried out and dark green and glumpy looking. Not appetizing at all.
How do you keep it fresh?
A little lime juice mixed in when you mash it up will help prolong its life a little bit, but even then it’ll probably only be good for a day or two. Guacamole is really meant to be eaten fresh.
There are little tricks, like the lime suggestion above, and burying the pit in the guac. I read once that the best thing you can do is to reduce air exposure. I usually take a sheet of plastic wrap and push it right down onto the leftover guac, then push it down all around to seal it from air. Refrigerate. Enjoy for… well, just about the same 2-3 days any other methods claim. :rolleyes:
If you can get the guac in the bottom third of the bowl cover it with water. When you want to use again it simply pour off the water as best you can and stir. Honest it works pretty well.
That’s a pretty good tip. I usually stir in a little sour cream or greek yoghurt when I eat it and so to store for a day or two (no more…as already said, it should really be made and eaten within the day…or hour…or as you are making it!) I store the green gunk in a tall container (less surface area air exposure) and plop a thin layer of yoghurt or cream on the top. Then when I want to eat it, stir-in and enjoy.
My mom spreads a thin layer of sour cream over the top of her guac to keep air out.
I’ve always used the juice from a jar of banana peppers as the vinegar in mine and it’s never turned brown, even if I’m making a huge amount for a picnic. Of course it still all gets eaten within a day or two.
Gee, I’ve never seen the water trick, even in California, the SW, or for that matter, in Latin America. Pretty cool.
Afterthought: we never seemed to have guac left over in Latin America.
I know people who swear by the pit trick: leave the avocado pit in the guac and it stays fresh. Somehow I think it’s an old wive’s tale, but I haven’t tried the experiment.
The way to keep guac fresh is to only make as much as you are going to eat at that sitting. Add some lime juice to keep the browning to a minimum, but guac isn’t something that you have “leftovers” of. Eat it or toss it and make new for tomorrow.
As a side note, spinach in guac is a violation of international law.
yeah adding some acidic substance will help keep maybe into the next day.
with the water thing if you don’t want to dilute it then use barrier protection. place plastic wrap, bigger than the airspace and rim of the container, over the food and into the void. carefully and slowly add some water keeping the wrap above the container edges. this will leave minimal air in contact with the good stuff.
Olive oil works also.
I store it in my stomach.
Mix in a can of mild chilis. Adds a different flavor and keeps Guac fresh for more than 2 days…like 3 or 4 maybe.
Adding to the one day throng. Lemon or lime juice on top helps, but I try to make only enough for one day. Leftover guac is nasty, IMHO. YMMV
Admittedly, making it ourselves at home is best, but some store bought stuff is pretty good. National brands like Wholly, or a local.
Since this IS the Dope, a HUGE ymmv obviously applies
You eat it as fast as you can.
I just close my eyes when it starts to turn brown.
Put it in a narrow container with a gas-tight lid. Put a few ml of liquid nitrogen in. When the nitrogen evaporates, seal the container. If you do not wait for the nitrogen to evaporate, the container will explode.
This technique also works well for vermouth, which oxidizes quickly after opening.
Now THAT’S a Dope answer!
Put it in one of those screw-top plastic containers (small, I would imagine) and cover it with a layer of EVOO before sealing. Keep in the coldest part of the fridge.
If we have leftovers which is seldom, I use the pit trick and spread cling wrap over the surface. Regardless, after two days you should probably make new stuff. I will occasionally use pickled peppers vice fresh to change up the flavour, or add roasted tomato or a drop of liquid smoke.