Although it doesn't look very appetizing, a good Homemade guacamole is absolutely delicious.
But it's true that for someone who isn't a big fan of avocado, the texture of guacamole can feel slimy.
Plus, with its little green lumps, it looks like it's straight out of Ghostbuster.
What's even worse is the blackening that appears just a few minutes after exposing it to ambient air.
This is called oxidation.
And it's even worse than worse if the guacamole has been salty. Watch:
I love guacamole, but you have to admit that this brownish material can put off even true amateurs.
What could be more unnerving than watching helplessly as your tantalizing creation transforms into something repulsive?
Of course, there are more or less effective tricks to avoid oxidation. Like for example, adding lemon juice or keeping the pit in the avocado.
These tricks can sometimes reduce or slow browning. But unfortunately it's not 100% effective.
Fortunately, an American chef has finally found the best way to keep the guacamole fresh and green.
And in addition, the trick is very simple since it is simply to add a little water on top. Watch:
1. Put the guacamole in a Tupperware type container.
2. Cover your guacamole with a good inch of water.
3. Put the container in the refrigerator.
4. When you're ready to eat it, just throw the water in the sink, then stir it around a bit.
There you go, now you know how to prevent guacamole from turning black :-)
With this trick, you will be able to keep it quietly without risk.
And every time, it will taste exactly the same as if you had just made it (or bought it).
Covering the guacamole with one centimeter of water creates a natural barrier with the air.
This method avoids oxidation, responsible for color change.
And don't worry, the guacamole won't be absorbed by the water.
