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Now, I know if I shove some stones in it it should stop going brown, but how long for?Shall I make it now when I get my arse off the sofa to be eaten at 8ish tonight, or shall I make it at 7 and not have time to make myself look beautiful before going out?Hmmmmmmm.WWYD?
Bump - am also curious! I normally make it just before serving too. You could lay all the ingredients out ready and assemble just before leaving? Have fun
dunno about stones - won't the lime juice keep it the right colour for a few hours?
If you make it now with plenty of lime juice it should be ok.Put it in a deep/narrow container, because it's only the surface that browns, stir it up and tip it out into a serving dish just before it needs, er, serving.
Ditto the lime juice - should keep it from going brown for a bit, but wouldn't leave it more than a couple of hours.
fresh lime juice and cover with cling film...should be just fine.
put the cling film right into the guac, not over the top of he dish. It's the air that does it so reduce the air and you reduce the chance of it going brown.
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