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Old 06-11-2007, 03:52 PM   #11
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Nothing that everyone has already said. To me the bottom line is that you make guacomole and eat it. All of the suggestions work to extend it a bit, but the fact is that you make it and eat it. If your lips itch or swell, you're better off to just skip it. Food allergies tend to get worse, not better. I LOVE avocadoes. I have to say I've never cooked with them, an avocado never makes it that far!
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Old 06-13-2007, 02:17 PM   #12
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Guac + air = brown. The less surface area exposed to the air, the better. So pick you storage container accordingly. Tall and skinny (water glass) is better than short and wide (bowl). Tamp and tap down as you fill the storage container to eliminate air pockets. Press plastic wrap onto the surface OR float a little olive oil on top. Seal and store. Pour off the oil before serving. It the guac is smooth, no chunks (what a shame ), you can also put it in a zip seal plastic storage bag. Squeeze out all the air before sealing. You can then cut a bottom corner off the bag and pipe it onto chips, etc.
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Old 06-13-2007, 04:20 PM   #13
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I'm with Katie E. and Claire.

Guac usually only lasts about an hour around here.
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Old 06-15-2007, 01:14 PM   #14
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I second everything that has been said. Living in Mexico, we eat ALOT of fresh avocadoes and we love them. Mexican cooks swear by the avocado pit trick, but alas, it doesn't really work. Mexican guacamole is a little different, usually made in a mocajete (mortar and pestle type of thing) and pretty chunky, with bits of tomato, onion, serrano or jalapeno chiles and garlic. Always lime juice, never lemon...yellow lemons are not readily available here. I also like a type of avocado sauce that is served with the tacos we buy at our corner tienda. Francesca gave me the recipe, but she makes it better than I do. It seems to keep for quite awhile in the frig (3-4 days at least). Take chunks of 2 avocados and put them in the blender with a couple cloves of garlic and about a cup of water. Blend until soupy and add salsa verde (made with tomatillos and green chiles) to taste. This type of sauce is served widely in restaurants in our area and is very very good on a taco or on top of enchiladas, tostados, etc.
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Old 06-18-2007, 12:24 AM   #15
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While we are on the subject of avocados, I have a question. How ripe should the avocado be when you make guac? The reason I ask is once I was at the produce section of the grocery store and avocados were on sale. They were very soft and a woman was saying that they would be good for guac. I thought the insides of these avocados had to be brown and thought they were passed their prime to make guac. What say you?
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Old 06-18-2007, 10:09 AM   #16
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I agree with you, Green Lady. Wherever they are brown, they are also bitter. It's not like ripe bananas - if they are mushy soft, they are past their useful life. Of course, if they are not ripe enough, they won't blend at all and have no taste. Sometimes it is hard to find the happy medium.
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Old 06-18-2007, 01:37 PM   #17
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One of the things that is brought up here is the fact that you cannot predict spoilage. It is regional. It depends upon the temp of your counter, your refridgerator. When it comes to avocado, to me, once you cut it you eat it, period. I don't think it is poisonous, but if it looks bad, it probably is. I only recently learned first hand about having a sniffer gone bad. But if it looks bad, smells bad, throw it away, don't take a chance on it. If you want to keep it for awhile, do as has already been said. Squeeze a lemon or lime over it, and press plastic wrap right over it (right on the guac). You can get a few hours on it. Otherwise, sit down and eat the stuff. I'm lucky (I considered it a curse as a teen), I am tall and large (no, not particularly fat). So I will often take a bite of something I'm about to serve just to make sure. No one has every even gotten an upset tummy from food I've served (well, I have had two diverticular friends who I warned not to eat specific dishes at large parties, but they ignored my warnings; their problem not mine at that point)

Anyway, during the winter I can leave food over-night in my kitchen. During the summer I wouldn't dream of it. Honestly, my kitchen is so cold in the winter that I have to nuke butter to make it spread-able. I've lived many places and in many kinds of homes. There is a lot of variety, so speak to your neighbors and college extension service, and learn what works where you live.
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Old 06-22-2007, 12:20 PM   #18
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Smile

Surprisingly enough, I bought a couple of containers of Guacamole from Costco, and it was quite good, but what I thought was really different was it froze well, too!

I can't imagine why homemade guacamole couldn't be frozen as well, as long as the air was pressed out...
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Old 06-22-2007, 12:50 PM   #19
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I buy guac from Costco and freeze it all the time with no problem.
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Old 06-22-2007, 03:31 PM   #20
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Quote:
Originally Posted by Green Lady
While we are on the subject of avocados, I have a question. How ripe should the avocado be when you make guac?...
Avocados ripen (soften) from the stem end down. I pick avocados that are somewhat soft at the stem end and the main body somewhat firm (only a slight give when pressed). If they are too firm, you can leave them in the sunshine for awhile to soften them. This proceedure always yields avocados ready for me to mash. I also like to chill them whole before cutting. This seems to slow the browning process.
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