There’s not a whole lot of high-end culinary wizardry involved in typical Super Bowl party foods.
But we reached out to food scientist Harold McGee for advice on how to improve our culinary game play for the big day.
Here’s his tip on guacamole.
The problem with guacamole is that when air hits avocado, it browns. And to end any debate on the matter, adding the pit to guacamole does not solve the problem.
“It’s true for the part of the guacamole that is under the pit,” McGee said. “You could do the same by adding a light bulb.”
What causes the discoloration is the same thing that happens with apples or potatoes once they are peeled — oxygen in the air oxidizes the top layer of the dip.
The best bet is to make small batches of guacamole just before serving it.
McGee said that as long as there is consistent dipping, browning shouldn’t be a problem. If you do make it in advance, cover it with plastic wrap pressed onto the surface of the guacamole.
It also doesn’t hurt to add a bit of acid, such as lime juice, which can slow the oxidation and enhances the flavor.
And in case you were wondering if double-dipping results in germs?
It’s true, McGee said.
“Basically if you bite a chip and you do dip again you are sharing whatever is there with anybody else.”
His solution: Serve smaller chips.
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