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Let's say I have a perfectly ripe avocado. I want to use half for my breakfast burrito, then save half for dinner. How do I avoid it getting all brown and gnarly in the fridge? I've used a lime juice coating to preserve some guac overnight, will that work? WWMD?
i've heard of lemon juice being used to stop the browning effect. i watch too many cooking shows.
I stay as far away from avacado as possible.
But if you must...the acid in limes (anything thats acidic, lemon etc) will prevent it from browning
lemon will help
the trick is to also keep O2 away from the meat, because that brown stuff is oxidation.
Get some plastic wrap and wrap it up, but make sure the wrap touches the entire surface and countours to the shape of the avacado and not just the skin. (if that makes sense)
Use both methods, lemon or lime juice and plastic wrap. You don't need to cover the skin, just the meat.
I would split the avocado. whichever half comes off without the pit i would use. the half with the pit still in it, just squeeze a little lemon or lime juice (or any acidic liquid) on the flesh and wrap in plastic. leaving the pit in will reduce the surface area exposed drastically.
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Originally Posted by bklyntrayc
I too watch way too much Cooking network.
I have this spray stuff that I put in wine bottles to keep the wine from going bad if I don't finish the bottle (yes, this happens once in a while - usually the 2nd or 3rd bottle). I've sucked the air out of a ziploc with apples in it and then sprayed that stuff in before. I believe it is nitrogen or some other inert gas inside. It worked fairly well for the apples. I bet it would work for the avocado.
The spray stuff to which Sinecure refers is Private Reserve. Good stuff. Mainly nitrogen, a couple of other inert gases.
Like others, I keep the pit in the half I save, and use a ziploc with the air sucked out. I don't bother with citrus or other acid; instead, I sacrifice a thin slice of oxidized avocado to the garbage disposal.
On a related subject... How bad is it to eat the oxidized Avocado? I personally don't usually eat the meat unless it's some shade of green. If It's brown it's into the compost, but is it really that bad to eat this stuff?
Do you use red p-tex on red bases of your skis?Quote:
Originally Posted by homerjay
Do you check that your zink paste is of the same or complement colours that your ski-boots?
Do you watch fab five?
i do watch fab five once in a while,because my wife doesnt let me to use the remote
I love avocados, but here's what a former GF had to say about them in a magazine article about moving to California:
"They eat their avocados and think you nuts if you claim, rightly, that these
are slimy and repulsive vegetables."
Heh, AVOCADOS AREN'T VEGETABLES, BITCH!
No, I have nothing useful to add to this thread.
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Originally Posted by Viva
Viva has a couple of unresolved issues, it would seem.
I think the best advice concerning avocados is to use the whole avocado in the burrito, and then another whole avocado later. If for whatever reason you can't seem to use an entire avocado in one meal, make a mini-guac bowl by putting some hot sauce, salt, and lime juice on one half and mashing it up in the skin, then eat like pudding. Mmmmmmmmmmmmmmmmmmm.
a true artistQuote:
Originally Posted by hop
oh yeah, and you can just scrape off the (very thin) layer of brown with a spoon and enjoy the green creamy goodness inside
Good with tunafish.Quote:
Originally Posted by hop
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Originally Posted by SafteySquad
Its not bad at all, just like with banannas.
I prefer my avacado in slices with salt and pepper sprinkled on top.
Just slurp it like you do your lady friends. :fm:
When my friend puts a bowl of leftover guac in the fridge, he puts all the leftover pits in the bowl and mixes it all up before storage. He claims the presence of pits somehow preserves the guac and slows down the browning rate.
Sounds like BS to me. What do you guys think?
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^^^ Design an experiment and test.
The scientific method was outlawed last year by Cheney.
its BS, some folks who skipped science class think that leaving the pit in the avocado helps prevent browning because of some magic in the pit. actually, it just keeps half the hole from getting air. this doesnt help at all in a bowl of guac. the lime juice in the guac keeps it from browning.Quote:
Originally Posted by Vitamin I
after 8 years of managing a sushi bar, i learned way too much about handling avocados. we could go through a full case on a busy night. we would cut them all ahead, sliced thin, laid out on parchment paper in layers in a pan then wrapped tight. there would not be much browning even if some made it to a second day.
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Originally Posted by fez
Agree, plus Alton Brown told me so.
I have been enjoying frozen avo halves from Trader joes
take a few out and leave em in a ziplock.
no waste less cost all yummy.
still by fresh ones for some things but for everyday these are great
If I didn't know better, I'd say summer is here:smile: :rolleyes: :tongue: