Even though a I put plastic wrap over a bowl of guacamole, it seems it's never tight enough, and the top layer of the guacamole turns brown, which sometimes changes the taste.
Is there any way I can keep my guacamole from oxidising in the fridge?
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Sign up to join this communityEven though a I put plastic wrap over a bowl of guacamole, it seems it's never tight enough, and the top layer of the guacamole turns brown, which sometimes changes the taste.
Is there any way I can keep my guacamole from oxidising in the fridge?
As has been mentioned here (including a few times by me), this question has been discussed on Cooking.SE here.
Since I wrote that answer, I have done further experimentation and have found that adding Vitamin C in the concentration of 100mg to 50 grams of avocado will keep the avocado green for days, even exposed to air in a normal sealed tupperware and even in the face of lemon, lime, or vinegar; all of which speed the browning of avocados. The efficacy data of Vitamin C and propanethiol S-oxide gas, caused by diced onions, will be added to that answer.
EDIT I actually ended up writing a new answer after quite of back and forth about how best to handle it. So, it's a bit later than I had hoped, but it's here
I'm sorry, but I have to contradict Cathie's answer:
Which acid works best to keep avocados from browning?
Answer: None (of the acids tested)
It's not that acid doesn't do much to help.
ALL OF THE ACIDS TESTED CAUSED AVOCADOS TO BECOME MORE BROWN AND TO BECOME BROWN FASTER THAN NO TREATMENT AT ALL
Source: An answer by Jolenealaska at cooking.SE.
The pit acts as a oxygen-barrier, not as a preservative. You could use wrapping film instead.
Add more lime juice to the mix (or lemon if that is what you are using), and slick the surface of the guacamole with lime (or lemon) juice. But, however are you managing to not eat all of it?!
Some claim that placing the pit into guacamole prevents browning, because leaving the pit in a halved avocado does seem to be preservative. But I have not conducted a control-group experiment, so I don't vouch for that method. I might do that experiment soon though, because the results would be yummy no matter the outcome.
Edit: I assumed it was obvious that cling wrap would be used, because I cover everything I store in my fridge. The experiments that others are quoting do not use cling wrap, and one implausibly air-dried the avocado perhaps to speed the browning process. It's the interaction of lime and exclusion of air that reduces browning, and it does not reduce the browning for a long time. The longest I keep guacamole is a couple of hours between preparation and dinner or a party.
That said, my first take on the problem is: Just eat it.