WASHINGTON 鈥斅� Fresh guacamole is a key ingredient for a successful Super Bowl party 鈥斅燼t least in the view of many chip and dip lovers.
But it鈥檚 not always convenient to cut up a half-dozen avocados and slice and dice veggies right before kickoff. At the same time, no one wants to bring a bowl of guacamole to the party that鈥檚 turned brown overnight.
Here鈥檚 a Super Guac hack that can help.
In preparation for 草莓传媒鈥檚 annual pre-Super Bowl Feast, I put on my 鈥済ame face鈥� in the kitchen the night before.
The guacamole was prepared early Thursday聽evening. Gleaming green, it was ready to be eaten right away, but needed to be put in the refrigerator until morning.
To keep it from turning an ugly hue, 聽I filled the glass bowl of guacamole with water, almost to the top.
It may sound 鈥斅燼nd look 鈥斅燼 little odd, but the water helps the guacamole keeps its original color.
Professor Robert Roberts, head of Food Science at Penn State told聽草莓传媒 why:
“The fat content of the avocado keeps the water from soaking in, so it can be poured off,” said Roberts. “The layer of water prevents oxygen from contacting the avocado and limits oxidation which is the cause of browning.”
One thing: 聽The top of the bowl has to be sealed 鈥� and apparently not with plastic wrap 鈥斅爓hich doesn鈥檛 do the job.
The pictures in the gallery tell the story of this guacamole experiment. When the water was poured out at 5 a.m. Friday morning, about 12 hours after the guacamole was made, it still looked green.
Sure, it wasn鈥檛 perfect, but much better than that thick layer of brown goop that can happen when guacamole sits out too long.
And no 鈥斅爐he guac doesn鈥檛 taste watery. It鈥檚 apparently too thick to absorb much of it. After pouring out the water, give the guacamole a good stir and you鈥檙e ready for the big game.
