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SNewman004

Scratch Guacamole - Labor Intensive

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Tableside guacamole is less tasty than guacamole that has been marrying in the fridge for hours. 

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Everybody may know the answer to this, but I dont. How do you keep it from turning dark while it's mellowing in the fridge?

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Acid - needs some lime (preferably) and avoid contact with air - a direct contact application of cling wrap will help in this effort.

 

 

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It needs an antioxidant. It's the ascorbic acid in lime juice that helps, not the acidity itself. I add a dash of vitamin C to any batch that I'm not going to eat immediately.

 

Vacuum sealing is also an option.


Edited by btbyrd (log)

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