Nothing is worse than preparing guacamole for a party ahead of time, only to find that by the time your guests have arrived, your previously bright green dip has suddenly turned brown. Oxidization occurs when avocados are exposed to air, which creates that brown color. This can happen fast, which means it’s important to take the proper steps to protect your guacamole from oxygen so it’s in tip-top shape when you’re ready to serve it.
So what’s the best way to do it? Kelly Ripa shared her expert tip on an episode of her show, “Live with Kelly.” To prevent her guacamole from turning that unappetizing brown hue, Ripa tops her bowl off with half an inch of water.
“I know it sounds crazy, but you put it in the fridge, and it prevents oxygen from entering and browning,” she says. “The water won’t soak in, you can just dump it off the top.”
Take a look at the informative (and entertaining!) video below:
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If the idea of pouring water on your dip turns you off, there are also a number of other ways you can help prevent your guacamole from turning brown. Sealing your guacamole with plastic wrap can help prevent air from touching your avocados. Some people also swear by using extra lime or lemon to help slow down oxidation.
People magazine put Ripa’s trick to the test, and they found that while the guacamole didn’t look as appetizing, it didn’t turn brown, and it tasted exactly the same as the guacamole covered only with plastic wrap. It was a little hard to drain, and the texture became a bit creamier. If you like your guac chunky, you may want to use less water, but if you’re someone who likes to dip your chips into a smooth bowl of guacamole, this hack might be perfect for you.