I'm having some friends over for dinner tonight and am making guacamole for the enchiladas. I know I have to cover it once it's made or it will turn brown, but can I make it now to serve at dinnertime?
TIA!
Verified User
I'm having some friends over for dinner tonight and am making guacamole for the enchiladas. I know I have to cover it once it's made or it will turn brown, but can I make it now to serve at dinnertime?
TIA!
Terri
furball mom
When I have had too many avocados, I make the guac and put a very thin film of olive oil on it, then put saran wrap directly in contact with the avocado and remove any air pockets. I've had it last 48 hours easily with no browning.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
Verified User
Thank you! That's what I was hoping. I'll try the olive oil trick.
Terri
It's Party Time!
Other "tricks" that are used:
Add a little bit of lime juice
Leave the pit in the guacamole until just before serving
I'm ready for
The lime while tasty doesn't really extend the time before it browns and the pit is an old-wives tale.Originally Posted by Gumbeaux
Well-behaved women seldom make history!
It's Party Time!
Hmmm. Both have worked for me.
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