Go to the Article: Why Is It So Hard to Keep Guacamole Green?
Was there any other tests done to determine the quality of the guacamole? Tests about taste, texture, or anything like that?
My go to method has been 1% sodium bisulfite with the prepared avocado flesh stored in a ziplock bag in the refrigerator. For longer (two days) I use a thick sous vide bag under low vacuum.
Try calcium ascorbate
The Best Way to Keep Guac Green is nothing more than click bait. It doesn't offer up the best or even a best. It simply concludes: make it fresh and eat straightaway. Everyone already knows fresh guacamole is the best. Disappointed in such a poor article from ChefSteps--for which I pay a subscription.
I agree with Shelley. Very disappointing after the hyped title. and I'm paying for this…? Not sure how much longer
How about vacuum sealing?
You should try EDTA. If the enzyme requires copper to function, then a chelating agent might strip the copper and inhibit function.
The best method I've found depends wholly on the plan you have for your product. Vacuum sealing works great for making it ahead of time.
If the intention is to serve it and have it out for awhile, cooking the avocados whole in skin at 104 degrees f for 1 hour will keep your guacamole looking good longer than normal with minimal effects on flavor.
I have an easy one. Put the pit in water until you are done with the gauc. As long as the pit is submerged then it'll stay green.
This is the worst/dumbest "story" in the history of Chef Steps. The title is misleading and your conclusion is what anyone from 3rd grade or older would know
It's probably best to make Guacamole and serve immediately. Given that making it is a 5 minute affair making it to order should not get your meal out of sync. If you must make it in advance a pragmatic approach is best. The problem is oxidation and that takes oxygen. If you make a wad of the stuff and chamber vac it hard ( not with a goofy kitchen pump but a good lab pump ) and place it in a near zero fridge it will last quite some time. If you inert gas it ( argon ) it will last days and stay bright green. But why? Once served, like a dip for example, NOTHING is going to stop it from browning other than it tasting good.
I think you made their point for them. Keeping Guacamole green is a popular subject in cooking circles and there's all kinds of "good ideas" proposed for doing so. The problem is none of them really work. A bit like the gimmicks cooking sites suggest for poaching an egg. None of it works.
That was ChefSteps point here. They concluded the bit by saying as much. Fresh is best. I can't see what folks are bellyaching about.
Sodium bisulphate isn't something I keep on hand, or want to. Its presence in food or water can cause allergic reactions such as itchy skin, rashes, and trouble breathing. Its smell isn't appetising.
I put a spoonful of mayo and pico de gallo in my guac. We like it.
Hello Bob, The focus for this was strictly color and oxidation. Taste and texture is dependent on the avocado and its inclusions and how you mix or process the guacamole. Using a Molcajete was the original way to mix the avocado and adds some fluff by adding in some air. A whisk will work best to have both smooth and chunky textures.
Whew, rough crowd here, don't get so worked up people it's only guacamole! The title didn't promise a cure for cancer, ageing or anything else. In fact the title is simply asking the question.
Geez grab a margarita, some tortilla chips and have some guacamole however you like it 😎
I have been using sodium bisulfite from Modernist Pantry for my guac and I understand that it is not interchangeable with sodium bisulfate. I have been using much lower concentrations of sodium bisulfite with excellent results. Is anyone aware of a conversion factor since both agents are used for the same purposes?
In theory, but apparently in practice it doesn't work well, presumably because the copper is too tightly bound in the enzyme.
http://ijiset.com/vol2/v2s12/IJISET_V2_I12_94.pdf
Sodium bisulfate is considered generally recognized as safe (GRAS) by the FDA. It is commonly found in prepared foods, used during wine & beer making...
so don't use it Nancy! Its just information. Geez.
wow 3rd grade science class has really stepped up its game.
i have an easier one. WRONG.
click bait... on a site that you have already paid a membership for. what is the bait? lol. Super appreciate the science and technique behind this test. Too bad that not everyone who uses this site is as smart as you shelley! You mean if you make it and eat it right away there is no chance of oxidation!? NO WAY. good thing the article was written for all those people who don't.
because whiners can't help but compain.
exactly. its just information. really good research and tested data. knowledge = power!
Think of it as a bit of myth busting.
Lots of people "leave the pit" in the bowl to keep it fresh.
Years ago I would ended up preparing lunch items for meetings that needed to be fine for the 6 hours until they were used. The problem w/avocado was the browning from oxidation. I didn't want to treat the surface w/lime or lemon juice as it affects theflavor. I figured out that I could fix guacamole or slice avocado for sandwiches, spray the surface w/Pam, cover it w/a bit plastic wrap, and it was good to go.
Pam is just canola oil and doesn't affect the flavor. The spray completely covers the avocado so there's no oxidation. And yes, it's a bit of extra oil but hey, we're talking avocados here.
If I have extra guacamole, I transfer it to a smaller container, and spray the surface w/Pam.
It's not a perfect solution, but pretty a pretty good one.
I find after the chamber vacuum a day or so later the avocado is squashed by the pressure of the bag too much, which changes its structure and its just meh…mushy. In fact using an ordinary vacuum pump does a nice job. You might have an odd small corner brown in some bags, just cut out, but most stays perfect.
What about making ice cream? I have a recipe for Avocado and Mango Ice Cream from TPPC (Bo Friberg) that I would like to adapt for a Pacojet I own. Would you add this and/or ascorbic acid in the mixture?
Hello Henry Martin, Adding ascorbic to the ice cream base will boost its flavor. Freezing the base will limit oxidation. As long as the avocado is blended into base that is chilled first.
