zuptd: (Default)
[personal profile] zuptd
Is there any way to preserve avocado once it has been sliced open? Or is this a case of just having to cook or eat it right away? There must be something, otherwise guacamole would turn brownish, I assume.

Date: 2009-03-21 02:26 am (UTC)
From: [identity profile] yourbob.livejournal.com
You can try:

leave the pit in the half you're not using now.
save the skin from what you're using and use it as a partial seal.
don't use metal to cut it. Find a plastic or wooden knife.

And read the Straight Dope

Date: 2009-03-22 03:06 am (UTC)
From: [identity profile] zuptd.livejournal.com
Wow, that's a kewl site. I need to get one or two of the books they cited. The chemistry of nutrition, food, and cooking is very interesting stuff that I know very little about.

Date: 2009-03-21 02:37 am (UTC)
From: [identity profile] daundelyon.livejournal.com
Lemon juice or another liquid containing vitamin C should help, as will tight storage. ^_^

Date: 2009-03-22 03:07 am (UTC)
From: [identity profile] zuptd.livejournal.com
Thanks....next time I shall try one or both!

Date: 2009-03-22 11:17 am (UTC)
From: [identity profile] quaryn-dk.livejournal.com
Yup, that was my thought, acid and vitamin C. It's the lemon/lime juice that keeps the guacamole from going brown. Covering it in plastic wrap to exclude oxygen will also help.

Date: 2009-03-23 06:56 pm (UTC)
From: [identity profile] mab1981.livejournal.com
My experience has been acids, such as from lemon/lime juices will stop the oxidation. Not sure if something like vinegar would have a similar effect.


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