> It's not a perfect solution—the avocado will still brown eventually—but you can mix in a minimal amount of browning such that diners won't know, buying yourse

> It's not a perfect solution—the avocado will still brown eventually—but you can mix in a minimal amount of browning such that diners won't know, buying yourself at least a few hours before it becomes a problem. Or you could scrape off the thin layer of oxidized guac, and serve your diners only the fresh parts? One thing they don't mention is that when you're storing guac in a container, you want to shape it to minimize surface area. This means not using a shallow container, but instead a narrow/tall one. That way you oxidize a smaller fraction of it, which means less waste (or less brown stuff you're mixing in with the fresh parts, if you follow their instructions).