139

See the improved answer here: What DOES Help? Which acid works best to keep avocados from browning? Answer: None (of the acids tested) It's not that acid doesn't do much to help. ALL OF THE ACIDS TESTED CAUSED AVOCADOS TO BECOME MORE BROWN AND TO BECOME BROWN FASTER THAN NO TREATMENT AT ALL I am not kidding. Method For acid, I used freshly squeezed ...


55

TL; DR Vitamin C (ascorbic acid) works to slow, even halt the browning of avocados, even in the face of salt, vinegar (in salsa), and lime juice, all of which have been shown (or will be shown) to speed browning. At a concentration of 100mg per 50 grams of avocado, it is also virtually tasteless. You can buy pure ascorbic acid powder, which I did and then ...


54

I sincerely doubt any particular chef or "popular show business personality" is responsible for this, though perhaps one or more such people have done this at one time or another. Many people are used to taking other fruits in one hand and a knife in the other and preparing the fruit for eating. I distinctly remember my father showing me how to core an ...


34

Nice experiment. Oddly enough food scientists in Florida have looked into the same problem, and achieved results similar to yours: THE RETARDATION OF ENZYMATIC BROWNING IN AVOCADO PUREE AND GUACAMOLE Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of ...


13

The cold process is easy.Just blend the fresh pulp using a kitchen blender to make a thin and smooth pulp.Heat the pulp in low heat and maintain a 50 degrees celcius heat for about an hour and a quarter.This is called malaxation which enables the oil molecules to collect into globules visible by eye.Then after malaxation,take the warm malaxed pulp and strain ...


13

Neither. The traditional instrument for making guacamole, and other Mexican mashed and ground preparations, is the mocaljete, which is similar to a mortar & pestle, but made with a shorter pestle and out of black basalt, a rough volcanic stone: A regular mortar and pestle out of ceramic or granite will not work for a fat, squishy fruit like avocado; it ...


12

Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky: Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partially mashed ...


11

Most avocado's are the Hass variety, which will go very dark when ripe It look like you have bought a Reed or maybe Gwen variety. They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe. If not a few days by the window at room temperature will fix it


11

It's simply not ripe yet. Don't buy avocados or any other fruit and vegetable in pre-packed bags, because you cannot tell what state they are in. Buy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produce. Avocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room ...


10

I made avocado oil from my trees here in southern Florida. I whipped up the pulp of 12 avocados with 1/3 cup coconut oil. I whipped for about 25 min with a hand blender on high. The mixture looks creamy and starts to look shiny. Then I put in my food dehydrator overnight . I cut muslin circles to fit the tray and layered it about 1/2 thick. There was enough ...


10

The basic definition of Brix is grams sugar per 100 g solution. For an avocado, the FDA’s nutrition data says that’s 8.5 °Bx. The Brix scale is generally applied to solutions consisting mostly of sugar and water. That’s why it’s possible to use something like specific gravity or a refractometer to measure it. For solutions with other significant components, ...


9

Porcelain or ceramic ones are: lighter You'll have to grab them with one hand to use them. easier to break cheaper This is related with the last point. glazed Porcelain ones don't need to be so, but ceramic ones are. It gives them a smoother surface, but some parts of the shell might husk off. It is not affected by acids (marble mortars will), and ...


8

If you don't want to use the unripened avocado right away, according to this site Store Cut Unripe Avocados - If you have cut open your... avocado and found it to be unripe, sprinkle the exposed flesh of the avocado with lemon or lime juice, place the two halves back together and cover tightly with clear plastic wrap before placing in the refrigerator. ...


8

The culinary impact of proteases are to tenderize meat and that, if uncooked, they will prevent gelatin from setting. I have not heard of, and was unable to find, any recipe using avocados for meat tenderization. I was easily able to find many recipes that use fresh avocado with gelatin. Therefore, I don't believe avocados contain any proteases that are of ...


7

After 4 years... the classical spoon based method for avocado processing is obsolete. The Triptych Peel Method This combines a well known method to remove the seed, with a scheme for conservatively reducing the skin tension by a series of shallow cuts along the surface. This process allows for direct removal of both seed and skin, with minimal effort and ...


7

You're exactly right in figuring out that part of the problem is having grown up with some of the world's best avocadoes, and then moving up North where decent avocadoes are scarce! :) Tasty avocadoes aren't all going the way of the dodo just yet, but you might have to move to Texas or Florida, or check some Mexican markets in your area, to get better ...


7

I think what you are seeing is marketing speak. Many different manufacturers put out similar products but may call them by different names. From what I've seen, guacamole, guacamole dip, and avocado dip are pretty much synonymous. They can all be used as a dip or condiment. There will be differences, e.g. one may taste slightly different than another or ...


7

No If it is labeled "cosmetic grade" then it is not safe to cook with, it is only safe if it says "food grade". I understand cosmetic grades of otherwise edible products (like cocoa butter or your avocado oil) may be made with solvents that are not food-safe, they may have trace contaminants from the processes involved, there may be any number of things ...


6

Propanethiol S-oxide gas will stop the browning affect on the surface of avocados. This sulfur oxide is found in the gas formed from cutting bitter/sharp onions. When storing guacamole in a bowl, place a half an onion chopped inside a smaller bowl, then place the smaller bowl in the center on top of the guacamole. Then cover with saran wrap as to not remove ...


6

See What oil or fat to use for different purposes? for a general discussion about choosing oils. If you are using unrefined avocado oil, you it will have a unique flavor that will affect your dish or outcome, and in that case, the flavor would be the primary purpose. If you are using refined avocado oil, its main unique characteristic is that it has an ...


6

They're still edible after cooking, but they take on a texture people don't usually like too much. It's kinda similar to them being overripe, minus the browning, very soft and maybe even a little slimy. The flavor changes a bit too, but I'm not sure how to describe it. It may be subjective (I'm just completely used to eating them fresh) but it seems like ...


6

If it's fully green or even yellow the chances are it's still rock hard. Personally a little brown on an avocado is a sign of ripeness, I'd regard an avocado that's gone black as completely past it. https://nuxx.net/gallery/v/moblog/IMG_20100831_090647.jpg.html?g2_imageViewsIndex=1


6

I haven't done a side-by-side comparison, but I find that once an avocado's ripe, I can keep it there for a few days by putting it in the fridge. It doesn't halt the process of getting brown spots inside, but it seems to slow it down some.


5

As a rule, avocado should only be frozen in pureed form. When frozen, it should be placed in an air-tight container (such as a sealable dish or freezer bag) with only enough room for expansion as it cools. The variable fat and water content of avocados is not well suited to freezing, and renders the thawed product spongy and elastic, a far cry from the ...


5

You can try dipping it into acidulated water (water with acid added, either lemon juice or vinegar, or even a powdered vitamin c tablet). This should delay the browning, but I am not sure it will last long enough to hold the rolls overnight. You will have the additional problem that the nori will begin to soften overnight. See also: What's the best ...


5

Supply and demand. Supplies of avocados are declining due to droughts and unusual weather patterns. Not only drought can reduce crops, but unusual cool weather patterns can as well. Avocados dislike temperatures lower than 10°C and have absolutely no frost tolerance. Demand for avocados is going steadily upward as more people enjoy cuisines in which they ...


5

"Watery, grassy and bland" and "not mushy/creamy" (a.k.a hard) match my experience of avocados that aren't sufficiently ripe. An avocado should be very soft and creamy when it's ripe. (But not brown/grey/gross - that's over-ripe.) At least in Israel, avocados are sold somewhat unripe, since that prolongs their shelf life, and because soft ripe avocados ...


4

In general, when making muffin recipes, you can replace around 1/2 of the oil (sometimes up to 2/3) with applesauce or mashed banana without significant problems. I don't know if you could get away with it in this particular case, as avocado would be a solid fat, so it might adversely affect the texture. I'd personally try replacing the avocado with either ...


4

Since the publication of Antoine Lavoisier's revised Easter Memoir in 1778, it has been understood (although not at first universally accepted) that acids generally are oxidising agents. However, I note that, somewhat unusually for an acid, formic acid can act as a reducing agent (the opposite of an oxidising agent). My understanding is that this unusual ...


4

I usually buy green, hard avocados to use them in a couple of weeks. When I'm looking for an almost ready avocado for my guacamole at the supermarket, I look for a not-so-hard one and pop off the stem: this is a tip I found over the internet and it really works. Pulp under the stem should be greenish and not brown or dark, otherwise it's probably rotten. You ...


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