I once did an experiment with guacamole. I mixed up a batch with the usual seasonings, including salt, onions, a little garlic, and lemon juice, and then chilled it for an hour. Next, I divided it into three parts: one part I ate as a control, the second part I put back into the refrigerator with Saran Wrap carefully covering it with no air above the top of the guacamole, and the last part I put into a vacuum sealer in a heavy plastic pouch and sealed it without any air.
Nothing was nearly as good as the fresh batch, not even close. The refrigerated batch lasted barely two days, and the vacuum sealed batch stayed bright green for weeks but tasted like library paste when I finally tried it.
If you can find a way to keep guacamole or any avocado dish fresh for a reasonable amount of time you will become a millionaire overnight..................
If you can find a way to keep guacamole or any avocado dish fresh for a reasonable amount of time you will become a millionaire overnight..................