Introducing the Internet's Latest Crazy Tip for Storing Guacamole

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Introducing the Internet's Latest Crazy Tip for Storing Guacamole
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  • 📰 epicurious
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, which involves storing the dip with half of an onion. To do it, an onion is simply sliced in half, the cut side is then then placed directly on the surface of the guacamole, and dish is covered with plastic wrap or a resealable lid.

Of course, we couldn't promote this as a guacamole-saving tip without testing it first. So I took to the Epi Test Kitchen and made a triple batch of . I stored one-third with half of a yellow onion, one-third with half of a red onion, and covered the remainder in nothing but plastic wrap.After 24 hours, the plastic covered container held what was decidedly the greenest guac of the three. The other two looked...okay. Not quite as bright green, but still edible if you stirred in the onion juices which had started to collect on the dips’ surfaces.

I decided to pack the dips back up and let the onions work their alleged magic over the weekend. On Monday, the guacamole stored with the yellow onion was actually slightly greener than the dip covered in plastic —but after 4 days, none of the three looked especially vibrant. Plus, the two batches stored with the onion halves had even more viscous onion juice floating on the top. Not a good look.

So if you really want to store some guacamole, here's my suggestion: place the uneaten dip in resealable container. Place a piece of plastic wrap on the surface of the dip, lightly pressing all over to make sure the plastic is directly in contact with the entire surface of the dip. Lastly, try and eat it within three days time, okay? You're making the rest of us look like pigs.

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