Mash the avocados with a potato ricer. It's fast, and the texture is perfect.

Best regards,
Bob

On Sun, 04 Jan 2004 13:45:07 -0600, zxcvbob >
wrote:

>Mash the avocados with a potato ricer. It's fast, and the texture is perfect.

What? You don't have a fork? Or are you making gallons at one time?

Frogleg wrote:

> On Sun, 04 Jan 2004 13:45:07 -0600, zxcvbob >
> wrote:
>
>
>>Mash the avocados with a potato ricer. It's fast, and the texture is perfect.
>
>
> What? You don't have a fork? Or are you making gallons at one time?

It's hard to get properly ripe avocados up here in Minnesota. So I have to
buy them a little underripe and let them ripen on a counter for a few days.
They taste ripe, but they still don't mash right with a fork. If I buy
ripe avocados, they are bruised and half-rotten.

When I get decent avocados on sale, I often make a quart at a time.

Bob

In article >,
zxcvbob > wrote:

> Frogleg wrote:
>
> > On Sun, 04 Jan 2004 13:45:07 -0600, zxcvbob >
> > wrote:
> >
> >
> >>Mash the avocados with a potato ricer. It's fast, and the texture is
> >>perfect.
> >
> >
> > What? You don't have a fork? Or are you making gallons at one time?
>
> It's hard to get properly ripe avocados up here in Minnesota. So I have to
> buy them a little underripe and let them ripen on a counter for a few days.
> They taste ripe, but they still don't mash right with a fork. If I buy
> ripe avocados, they are bruised and half-rotten.
>
> When I get decent avocados on sale, I often make a quart at a time.
>
> Bob

How do you keep it from turning brown besides adding lemon juice?

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> How do you keep it from turning brown besides adding lemon juice?


Anything you can do to keep the air from hitting it works. Start with a
long, tall container. If all else fails, only the top will turn brown,
and that will be proportionately less guacamole if the container is the
right shape. Then throw the avocado pits on top. There's nothing magic
about them, but they're handy. Or better yet, put on a layer of plastic
wrap, smooth out the bubbles so the plastic hits the guac, then put the
pits on top to weigh it down and keep the air from getting in.

I've always heard that lemon juice will keep the guacamole from turning
brown, but it never seems to work for me.

--Lia

Julia Altshuler > wrote in
news:%j3Kb.284978$_M.1477748@attbi_s54:

> Katra wrote:
>
>> How do you keep it from turning brown besides adding lemon juice?
>
>
> Anything you can do to keep the air from hitting it works. Start with a
> long, tall container. If all else fails, only the top will turn brown,
> and that will be proportionately less guacamole if the container is the
> right shape. Then throw the avocado pits on top. There's nothing magic
> about them, but they're handy. Or better yet, put on a layer of plastic
> wrap, smooth out the bubbles so the plastic hits the guac, then put the
> pits on top to weigh it down and keep the air from getting in.
>
> I've always heard that lemon juice will keep the guacamole from turning
> brown, but it never seems to work for me.
>
> --Lia
>
>

Tilia foodsaver.

--
And the beet goes on! (or under)
-me just a while ago

Julia Altshuler wrote:
> Katra wrote:
>
>> How do you keep it from turning brown besides adding lemon juice?
>
>
>
> Anything you can do to keep the air from hitting it works. Start with a
> long, tall container. If all else fails, only the top will turn brown,
> and that will be proportionately less guacamole if the container is the
> right shape. Then throw the avocado pits on top. There's nothing magic
> about them, but they're handy. Or better yet, put on a layer of plastic
> wrap, smooth out the bubbles so the plastic hits the guac, then put the
> pits on top to weigh it down and keep the air from getting in.
>
> I've always heard that lemon juice will keep the guacamole from turning
> brown, but it never seems to work for me.
>
> --Lia
>

I suggest using lime juice, not lemon. They maybe a bit more acidic. Use
of lemon is a gringo affectation, like yellow cheese.


jim

On Mon, 05 Jan 2004 01:44:27 GMT, Julia Altshuler
> wrote:

> Katra wrote:
>
> > How do you keep it from turning brown besides adding lemon juice?
>
>
> Anything you can do to keep the air from hitting it works. Start with a
> long, tall container. If all else fails, only the top will turn brown,
> and that will be proportionately less guacamole if the container is the
> right shape. Then throw the avocado pits on top. There's nothing magic
> about them, but they're handy. Or better yet, put on a layer of plastic
> wrap, smooth out the bubbles so the plastic hits the guac, then put the
> pits on top to weigh it down and keep the air from getting in.
>
> I've always heard that lemon juice will keep the guacamole from turning
> brown, but it never seems to work for me.
>
I missed the OP, but here's my sage advice on the subject.
Guacomole is not something you should expect to "keep". You
make it and you consume it. Lemon juice will help it stay
"fresh looking" for a few hours, but don't expect it to look
the same way the next day. It's the nature of the beast.


Practice safe eating - always use condiments

On Sun, 04 Jan 2004 16:15:51 -0600, zxcvbob >
wrote:

>Frogleg wrote:
>
>> On Sun, 04 Jan 2004 13:45:07 -0600, zxcvbob >
>> wrote:

>>>Mash the avocados with a potato ricer. It's fast, and the texture is perfect.

>> What? You don't have a fork? Or are you making gallons at one time?
>
>It's hard to get properly ripe avocados up here in Minnesota. So I have to
>buy them a little underripe and let them ripen on a counter for a few days.
> They taste ripe, but they still don't mash right with a fork. If I buy
>ripe avocados, they are bruised and half-rotten.

Avocados are chancy outside their native habitat. Although, like
pears, they don't ripen on the tree. The greatest problem I've found
is fruit that has been near-frozen in transit. It just *never* turns
out right. "Perfect texture" for guacamole is, I think, a matter of
personal preference. I like slightly chunky. I.e., fork-mashed. Alton
Brown uses a potato masher (not ricer).
>
>When I get decent avocados on sale, I often make a quart at a time.

I'll be over in a few minutes. :-)

I use my pastry cutter -- whatever its proper name, it's a U-shaped
series of stainless steel cutters (or wires) attached to a handle
reaching from one side of the U to the other. I like my guacamole
kind of chunky, and this works beautifully!

Frogleg > wrote in message >. ..
> On Sun, 04 Jan 2004 16:15:51 -0600, zxcvbob >
> wrote:
>
> >Frogleg wrote:
> >
> >> On Sun, 04 Jan 2004 13:45:07 -0600, zxcvbob >
> >> wrote:
>
> >>>Mash the avocados with a potato ricer. It's fast, and the texture is perfect.
>
> >> What? You don't have a fork? Or are you making gallons at one time?
> >
> >It's hard to get properly ripe avocados up here in Minnesota. So I have to
> >buy them a little underripe and let them ripen on a counter for a few days.
> > They taste ripe, but they still don't mash right with a fork. If I buy
> >ripe avocados, they are bruised and half-rotten.
>
> Avocados are chancy outside their native habitat. Although, like
> pears, they don't ripen on the tree. The greatest problem I've found
> is fruit that has been near-frozen in transit. It just *never* turns
> out right. "Perfect texture" for guacamole is, I think, a matter of
> personal preference. I like slightly chunky. I.e., fork-mashed. Alton
> Brown uses a potato masher (not ricer).
> >
> >When I get decent avocados on sale, I often make a quart at a time.
>
> I'll be over in a few minutes. :-)

The beautiful and stylish Nigela Bites says to use a fork for making
Guacamole.

Sigh.... who wouldn't follow the advice of that goddess?

zxcvbob wrote:
>
> Mash the avocados with a potato ricer. It's fast, and the texture is perfect.
>
> Best regards,
> Bob



I've always had good luck making guacamole with a fork.

gloria p

>Puester
>
>zxcvbob wrote:
>>
>> Mash the avocados with a potato ricer.
>
>I've always had good luck making guacamole with a fork.

I use an egg slicer, slicing two ways... then by the time I've folded in the
rest of the ingredients I have a good balance of creamy/chunky.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

zxcvbob > wrote in
:

> Mash the avocados with a potato ricer. It's fast, and the texture is
> perfect.
>
> Best regards,
> Bob

Great idean, but unless your ricer has a large-holed plate it would be too
smooth for me. I prefer using a potato "masher" and leaving some
chunkiness. It's also pretty quick.

Wayne