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Using Pam to Prevent Avocados from Browning?

soypower Jun 1, 2010 11:10 PM

I just read this and it blew my mind. Anyone tried this?

http://shine.yahoo.com/channel/food/s...

  1. Gio Jun 4, 2010 05:57 PM

    What happened to using fresh lemon juice? If there Is a second half left over that is.

    1. soypower Jun 4, 2010 05:43 PM

      I gave this a go the other night and just tried the other half this afternoon. The avocado half was still mostly green, just a very slight tinge of brown in an area or two. I didn't wipe off the spray but covered it with plastic wrap when bringing it to work with me. Most of the pam ended up on the plastic wrap and it tasted fine. I think the addition of oil was well masked by the creaminess of the avocado. I would do it again, but I am intrigued by the tupperware/red onion method as well...

      1. Veggo Jun 4, 2010 02:24 PM

        I can't recall having leftover avocado or guac, but I might try it on my silver.

        1 Reply
        1. re: Veggo
          Caroline1 Jun 4, 2010 05:25 PM

          Let us know how it works out.

        2. ipsedixit Jun 2, 2010 09:21 AM

          I prefer these options. http://www.chow.com/stories/11891

          2 Replies
          1. re: ipsedixit
            t
            taiwanesesmalleats Jun 2, 2010 10:24 AM

            The onion method works particularly well.

            1. re: taiwanesesmalleats
              ipsedixit Jun 2, 2010 10:38 AM

              I wouldn't know ... rarely have this problem. :-)

          2. Davwud Jun 2, 2010 05:05 AM

            No thanks

            DT

            1. b
              bakersdelight Jun 2, 2010 12:08 AM

              huh. not sure I could hold off on eating the second half long enough to test the theory! there's also a vid here somewhere about putting it into a container with some red onion.

              5 Replies
              1. re: bakersdelight
                bushwickgirl Jun 2, 2010 04:17 AM

                Yeah, not much chance of leftover avocado halves in my house either, but this'll rock somebody's world. Is it just Pam or will any oil will do? I think any oil, like avocado, would be fine and probably a better choice.

                The big issue is how to keep leftover guac from browning (cover with plastic wrap tightly pressed onto the guac is my method, but it's not fool proof.) The buried avocado pit technique doesn't seem to make much difference. No way I'm spraying Pam on guac. And yes, I know, what's the chance of leftover guacamole anyway...

                1. re: bushwickgirl
                  BobB Jun 4, 2010 08:40 AM

                  Seems to me that if it works it's due to the oil blocking air from getting to the avocado flesh - in which case, a brushing of good olive oil would do the trick while adding, not subtracting, flavor.

                  1. re: BobB
                    bushwickgirl Jun 4, 2010 08:44 AM

                    Exactly!

                    1. re: BobB
                      rworange Jun 4, 2010 02:10 PM

                      How about using avocado oil? Seems it would keep the flavor the same. Maybe that would be a good option for topping guacamole.

                      If you look at the link which the blogger credited with the idea (very nice. too few credit sources). the pam was wiped off before using ... though I'm not sure how well that would work.
                      http://www.epicurious.com/articlesgui...

                      1. re: rworange
                        bushwickgirl Jun 4, 2010 03:41 PM

                        I mentioned the avocado oil use in my post, and think it's a natural; I hear avocado oil is rather pricey but well worth it, if only saving avocado halves from certain disfigurement.

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