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How to keep cut avocado and guac from turning brown

Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
Maybe everyone already knows this, but I did not. Haven't tried it yet, but it looks like the same principle that keeps butter fresh in a butter bell. Just keep the air out... Use water. 

Scroll to 3:49 (unless you want to watch her make guac).
https://www.youtube.com/watch?v=-mHfm9FGmGI

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    Neat. Thanks for sharing. 
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  • booksw
    booksw Posts: 500
    This is so great- I am going to do it tomorrow morning when I use half an avocado for avocado toast...maybe I will cut it width-wise, instead of length-wise, so it fits in my round plastic container!
    Johns Is, SC

    L/MiniMax Eggs
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  • lousubcap
    lousubcap Posts: 36,789
    Thanks for that insight.  I've tried with shrink wrap to keep the air out but never have gone to the water option.  Will give it a go shortly. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Botch
    Botch Posts: 17,368
    Neat!  And some guac in my wastewater won't choke an ocean creature like a 1' square of Saran Wrap... 
    But... yeah.  Leftover Guac??  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That is a great tip. Someone should give her some tips about knife skills. There is no reason your hand needs to be between the knife and the cutting board. 





    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    SmokeyPitt said:
    That is a great tip. Someone should give her some tips about knife skills. There is no reason your hand needs to be between the knife and the cutting board. 




    That’s actually a tip for removing the pitt of an avocado. If you strike it with a knife, it will penetrate deep enough to stick. You can then pull the whole pitt out. She doesn’t enunciate the process in this video, but I’ve seen this trick countless times elsewhere. 

    Reminds me of seeing guys go to go to town on coconuts with machetes in their bare hands in Hawaii. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,733
    We just use one of these:


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • texaswig
    texaswig Posts: 2,682
    Put the pit back in your guacamole will keep it from going brown.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • EagleIII
    EagleIII Posts: 418

    So simple, yet I had NEVER thought of using water before...

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  • Brason
    Brason Posts: 330
    The best way I have found is to just put some sliced or chopped onion on top before you put it in Tupperware. Works every time.
    Cheers,

    Jason

    Orange County- CA
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  • fence0407
    fence0407 Posts: 2,244
    Lemon juice on top seems to work well too. Invite more people over though so there is no leftover guac.
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • blind99
    blind99 Posts: 4,974
    GrateEggspectations said:
    SmokeyPitt said:
    That is a great tip. Someone should give her some tips about knife skills. There is no reason your hand needs to be between the knife and the cutting board. 




    That’s actually a tip for removing the pitt of an avocado. If you strike it with a knife, it will penetrate deep enough to stick. You can then pull the whole pitt out. She doesn’t enunciate the process in this video, but I’ve seen this trick countless times elsewhere. 

    Reminds me of seeing guys go to go to town on coconuts with machetes in their bare hands in Hawaii. 
    My knife skipped off the pit and landed right in the 'ol index finger.  Good god that hurt!  I demoted myself back to picking the pit out with a spoon.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • logchief
    logchief Posts: 1,431
    edited August 2019
    GrateEggspectations said:
    SmokeyPitt said:
    That is a great tip. Someone should give her some tips about knife skills. There is no reason your hand needs to be between the knife and the cutting board. 




    That’s actually a tip for removing the pitt of an avocado. If you strike it with a knife, it will penetrate deep enough to stick. You can then pull the whole pitt out. She doesn’t enunciate the process in this video, but I’ve seen this trick countless times elsewhere. 

    Reminds me of seeing guys go to go to town on coconuts with machetes in their bare hands in Hawaii. 
    There's no better way to get the pit out.  This sounds interesting, gotta check this out.  We go through Avocados daily.  That looks like it works pretty slick, we'll find out.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    GrateEggspectations said:
    SmokeyPitt said:
    That is a great tip. Someone should give her some tips about knife skills. There is no reason your hand needs to be between the knife and the cutting board. 




    That’s actually a tip for removing the pitt of an avocado. If you strike it with a knife, it will penetrate deep enough to stick. You can then pull the whole pitt out. She doesn’t enunciate the process in this video, but I’ve seen this trick countless times elsewhere. 

    Reminds me of seeing guys go to go to town on coconuts with machetes in their bare hands in Hawaii. 
    I was kinda grumpy when I wrote this and probably made a bigger deal out of it than I should have...but have a friend who had a trip to the ER doing this. Basically she missed the pit and ended up with a bad cut between the thumb and index finger. 

    I use this trick all the time but I put the avocado half pit side up on the cutting board. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • krobertsmsn
    krobertsmsn Posts: 655
    edited August 2019
    I tried the water trick and felt it did not add much time to delaying browning and also felt the avocado seemed water logged
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
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  • Carolina Q
    Carolina Q Posts: 14,831
    krobertsmsn said:
    I tried the water trick and felt it did not add much time to delaying browning and also felt the avocado seemed water logged
    I have half an avocado that's been in water for at least 24 hours and it looks like it did when I first cut it open. Haven't eaten any yet so I don't know about the water logged part. Will have some later this evening so we'll see.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • CtTOPGUN
    CtTOPGUN Posts: 612
     Water should extend the life considerable. when I cut avocado and don't want it to brown I use lemon/lime juice if it won't negatively affect the flavor of the intended dish. If I deem those fresh juices too strong for the final application I use lemon/lime soda.
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • Cornholio
    Cornholio Posts: 1,048
    edited August 2019
    The pit back in the guac method is an old wives tale.  No air = longer green life, period.  We press plastic wrap down on our leftover guac, if any, and do the same with halved avocados.  My kids eat a lot of avocados but usually only half at a time so I should probably get that doohickey device @JohnInCarolina posted above.

    Speaking of:

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  • Carolina Q
    Carolina Q Posts: 14,831
    Carolina Q said:
    krobertsmsn said:
    I tried the water trick and felt it did not add much time to delaying browning and also felt the avocado seemed water logged
    I have half an avocado that's been in water for at least 24 hours and it looks like it did when I first cut it open. Haven't eaten any yet so I don't know about the water logged part. Will have some later this evening so we'll see.
    Ate the 24 hr in water 1/2 avocado tonight and it seemed fine to me. Not a hint of brown and wasn't waterlogged.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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