OK, since I just blogged about guacamole, and I will be making some this weekend for the Superbowl, I came across another technique from Epicurious by Lauren Salkeld in which to prevent browning…
The Guacamole Test: Guacamole Topped with Water
This idea came from The Kitchn and is a little bit of kitchen genius. Here’s how it works: Start by putting your freshly made guacamole in a container with a tight-fitting lid then push the guacamole down into the container to get rid of any air pockets. Next, pour 1/2 inch of lukewarm water on top, seal the container, and pop it in the fridge. When you’re ready to eat the guacamole, pour out the water and stir the guacamole to incorporate any surface moisture. That’s it. The guacamole was still bright and green after a full 24 hours, but the Kitchn reports this method keeps your guac good to go for three days.
It’s worth a try!
Accounting for Taste 