Uploaded on Nov 9, 2009
Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, has tried it all when it comes to keeping his avocados green. Here he shows the results of his testing of the most commonly used approaches: lemon juice, plastic wrap, tap water, and red onion.
CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind!
See all the newest uploads from CHOW with the Latest Videos playlist: http://bit.ly/owLvNO
Subscribe to CHOW: http://bit.ly/xTzxYj
For more recipes, stories and videos, check out http://www.chow.com/videos
CHOW on Twitter: http://twitter.com/#!/CHOW
CHOW on Facebook: http://www.facebook.com/Chow
You probably notice when you cut an avocado in half that it starts to brown pretty quickly. There are a lot of methods out there but what I found really helps to slow down the process is the onion. Now what you're going to do is you're going to take a red onion. You're going to cut it up in large chunks. Throw it in the base of either a deli container or any bowl and then you take the other half of the avocado and place it on top. Make sure that you keep the half that has the pit and then cover it with either plastic wrap or the container and then throw it in the refrigerator. I've tested my theory against several different methods: lemon juice, the chlorine in water, plastic wrap, and nothing at all, and I've actually found that the onion does indeed work the best.
Standard YouTube License