Saran wrap. But you don’t just put it over the top of the bowl/jar/wahtever. You push the saran down until it’s fully contacting the whole top surface of the guac.
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hikeonpast
Putting the avocado pits back in does nothing except make it look like there is more guac than there really is.
LenaNYC
I haven’t found anything that keeps it from turning brown.
I have found that putting plastic wrap directly on top of the guac keeps it green longer, but in the end it will still turn.
dial_anonymous
Lime Juice + Saran Wrap + Airtight Container, if you must
WookieeSteakIsChewie
Guac Lock. Bought one at Wegmans a decade ago, it’s the best for keeping it fresh.
MauriceLevyEsq
Basically anything that stops air from contacting. So put in a tall thin container rather than low wide, and put something on top directly against the guac. A thin layer of mayo on top sounds weird but it works too and is easy to just scrape off before serving next day.
its_just_flesh
Eat it before it turns brown!
Sav273
I squirt a little lime or lemon. However, I use a deeper rather than wider container to minimize surface area of guacamole. Then, either scrape off the top layer or honestly, just stir that up in the rest of the guac. No one will know.
Ashlei-Chef-Leilani
Lemon or lime and seal the top is the only way
Geaux_Tigers-Coach_O
No one commenting on the cover with peels option? No way that’s keeping out oxygen.
Xeroproject
This seems like about the right amount of steps to take to prevent guac from browning
notsferatu
I have an attachment for my vacuum sealer that lets me suck the air out of standard mason jars. Guac, dressed salads, etc all can last multiple days!
tardigrsde
Well, water, cooking spray, olive oil & plastic work by keeping oxygen away from the avocado to prevent oxidation.
I believe lemon/lime juice can retard oxidation by both chemical action and physical exclusion of oxygen.
Leaving the pit in the bowl or covering with peels doesn’t work. I’ve tried the pit thing.
Never heard of a guacamole container.
Since I often eat avocado and onions at the same time, I often store the 1/2 bits of both left over in the same zip-loc bag. I have notice that storing them together this way slows down (significantly) but does not stop the oxidation of the avocado. I suspect some chemical reaction.
to prevent browning of your guac you must exclude oxygen (as much as possible) from contacting the surface of your guac AND/OR prevent oxidation by chemical means.
MidnightHue
A can of diced green chilis will keep the guac from turning brown for hours, and adds a delicious flavor.
BoyTawyu
zip lock water displacement method or vacuum seal that’s it.
Albino-Buffalo_
I will say putting a half avocado with a cut onion will make it last longer
Imakesalsa
Eww spray with oil no thanks. Lol and the pip thing is some gypsy myth, lol same with avo skin peels eww gross never heard that one. Water no thanks.
The plastic wrap is the only way
yeager
Sprinkle a little ascorbic acid/sodium ascorbate over the top of the guac in a container, then cover it with plastic wrap that contacts the top and pushes out any air that may contact it. This slows the oxidation/browning of the top. I have also mixed a small amount of the same powder sparingly into the guacamole itself. It does have a bit of a tart taste, but a little goes a long way.
Edit- this is a very cheap powder that can be purchased as a nutritional supplement
Wonderful_Horror7315
Press the plastic wrap on the surface.
eogreen
Just eat it.
Bwat4ou
I just save a little bit of lime juice by not squeezing the last half lime all the way. When we are done eating what we are going to eat I squeeze the last bit on top and roll the bowl around to cover the top.
24 Comments
Layer of water WHAT? that one is news to me
If had luck with lime juice on top
Saran wrap. But you don’t just put it over the top of the bowl/jar/wahtever. You push the saran down until it’s fully contacting the whole top surface of the guac.
[deleted]
Putting the avocado pits back in does nothing except make it look like there is more guac than there really is.
I haven’t found anything that keeps it from turning brown.
I have found that putting plastic wrap directly on top of the guac keeps it green longer, but in the end it will still turn.
Lime Juice + Saran Wrap + Airtight Container, if you must
Guac Lock. Bought one at Wegmans a decade ago, it’s the best for keeping it fresh.
Basically anything that stops air from contacting. So put in a tall thin container rather than low wide, and put something on top directly against the guac. A thin layer of mayo on top sounds weird but it works too and is easy to just scrape off before serving next day.
Eat it before it turns brown!
I squirt a little lime or lemon. However, I use a deeper rather than wider container to minimize surface area of guacamole. Then, either scrape off the top layer or honestly, just stir that up in the rest of the guac. No one will know.
Lemon or lime and seal the top is the only way
No one commenting on the cover with peels option? No way that’s keeping out oxygen.
This seems like about the right amount of steps to take to prevent guac from browning
I have an attachment for my vacuum sealer that lets me suck the air out of standard mason jars. Guac, dressed salads, etc all can last multiple days!
Well, water, cooking spray, olive oil & plastic work by keeping oxygen away from the avocado to prevent oxidation.
I believe lemon/lime juice can retard oxidation by both chemical action and physical exclusion of oxygen.
Leaving the pit in the bowl or covering with peels doesn’t work. I’ve tried the pit thing.
Never heard of a guacamole container.
Since I often eat avocado and onions at the same time, I often store the 1/2 bits of both left over in the same zip-loc bag. I have notice that storing them together this way slows down (significantly) but does not stop the oxidation of the avocado. I suspect some chemical reaction.
to prevent browning of your guac you must exclude oxygen (as much as possible) from contacting the surface of your guac AND/OR prevent oxidation by chemical means.
A can of diced green chilis will keep the guac from turning brown for hours, and adds a delicious flavor.
zip lock water displacement method or vacuum seal that’s it.
I will say putting a half avocado with a cut onion will make it last longer
Eww spray with oil no thanks. Lol and the pip thing is some gypsy myth, lol same with avo skin peels eww gross never heard that one. Water no thanks.
The plastic wrap is the only way
Sprinkle a little ascorbic acid/sodium ascorbate over the top of the guac in a container, then cover it with plastic wrap that contacts the top and pushes out any air that may contact it. This slows the oxidation/browning of the top. I have also mixed a small amount of the same powder sparingly into the guacamole itself. It does have a bit of a tart taste, but a little goes a long way.
Edit- this is a very cheap powder that can be purchased as a nutritional supplement
Press the plastic wrap on the surface.
Just eat it.
I just save a little bit of lime juice by not squeezing the last half lime all the way. When we are done eating what we are going to eat I squeeze the last bit on top and roll the bowl around to cover the top.