The host shared her best tip for making guacamole not turn brown. It had its flaws but got the job done!
There is an eternal struggle when it comes to guacamole: If you make it ahead, you risk oxidation and a tragic brown layer on the top of your dish.
If you opened up the discussion of how to keep guacamole green to the peanut gallery, you’d get a number of different tips and tricks. Kelly Ripa shared an out-of-the-box idea of her own on her pre-Super Bowl episode of Live! With Kelly. “You know how it gets brown on the top and you’re like, scraping it off? Make your guacamole and top it with a half an inch of water,” she says. “I know it sounds crazy, but you put it in the fridge, and it prevents oxygen from entering and browning. The water won’t soak in, you can just dump it off the top.” It sounded crazy to us too, so we had to try it out.
I decided to make a pretty bare bones guac to make sure I wasn’t adding in any unnecessary variables that might cause browning. I mashed together three small avocados, 1 tablespoon of chopped white onion, half a clove of minced garlic, the juice of half a lime, and about ¼ cup of chopped tomato. I topped it off with a few splashes of hot sauce and some salt and pepper.
For my two test cases, I divided the guac in half. The first, I did my usual method: plastic wrap pressed directly onto the surface of the dip and tightly closed over the sides of the bowl. With the second, I tried Ripa’s method of pouring water over the surface. PSA: Don’t do this in your sink with high water pressure or you’ll dent your guac. Pour gently!
I popped them both into the fridge to sit overnight. The next morning, I checked my bowls. Both looked sufficiently bright and green, but the real test came when I went to dip a chip to compare the color of the surface to the undisturbed guac underneath. The plastic wrap was easy to remove and left the desired chunks intact. My chip went in with a bit of a struggle, but if you like your guacamole thick like I do, you’ll be happy. No brown spots in sight.
Watch This: How to Make Grilled Guacamole
Ripa’s version admittedly didn’t look appetizing: The water on the surface had become cloudy (which also happens in her video), and was difficult to strain. (I ended up using a handheld fine strainer for assistance). It was impossible to get all the water off, so I was left with a little bit on the sides of the bowl. It needed a few stirs but looked pretty normal. It didn’t taste diluted at all. The only difference, really, was the thinned-out texture of the dip.
Bottom line, if you’re someone who prefers a creamier guacamole, Ripa’s hack will be your new best friend.