avocados - it ain't easy bein' green... ???

Discussion in 'Professional Chefs' started by maryjane1975, May 9, 2012.

  1. maryjane1975

    maryjane1975

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    Hello! Got any good methods for holding prepped avocado during service for 4 oz guacamole to order, sliced for sandwiches, etc?  

    my volume is sporadic until Memorial day hits, trying to come up with a good way to prep a few, hold them (lemon juice in a 6 pan on the sandwich line?), mash & make guac to order, or make a guac and hold it for one service w/o it turning brown by 6:30.  

    Somebody told me if you leave the pits in the mix it will keep it from oxidizing... ??    

    I am 99% convinced the only way to do it is to order, but would love to find an alternative, when we're busy we go through 6 or 7 pounds of guac a service.

    thanks so much and have a great night :)
     
  2. thetincook

    thetincook

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    Have you tried the vac packed avocados?
     
  3. maryjane1975

    maryjane1975

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    no, because the owner has a b*ner for fresh...but I do have a vacuum sealer...
     
  4. petemccracken

    petemccracken

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    From whole avocado to diced is what, 20, maybe 30 seconds?

    Why try to fix something that isn't broke???
     
     
    rbandu likes this.
  5. maryjane1975

    maryjane1975

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    ya i hear ya - trying to work around a 2 man staff w VERY limited skills, the more I can prep the better for now, but will train the kid on how to process the avocado to order if that's the best way to go. 
     
  6. rbrad

    rbrad

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    i think the avocado pit thing is an old wives tale. if you keep it airtight by pressing plastic wrap directly on the guacamole it should keep it green.
     
  7. petemccracken

    petemccracken

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    I agree with the pit bit.

    Plastic wrap WILL work for the short term, I found it more trouble than it is worth. If you are only using a half per serving, simple invert (cut side down) the unused half, in skin and uncut, on a smooth plate/pan/surface, save the wrapping for something else, it takes time to wrap and unwrap.

    Teaching the necessary steps should not take much.
     
  8. thetincook

    thetincook

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    Won't work. The avocado packers use some sort of ultra high pressure pasteurization. I like em because there is almost zero waste and very consistent. Don't have to play the avocado lottery either.

    Last time I worked a station that had guacamole, I would only make enough to get me through an hour or so (I'd keep a pan of the diced onion, tomato, whatever, ready in the lowboy so I just had to spoon some in to the avocado, mash and check seasoning). That way it's not sitting around getting dark, and I'm not going nuts making 2 and 4  oz of guac to order.
     
  9. twyst

    twyst

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    A regular vacuum sealer does work just fine for keeping avocados green, I use one at home to keep avocados/guac green for days. As long as no air is hitting your avocado its going to stay greeen,  Im just not sure its worth the trouble to portion it all out and vacuum seal it for a professional setting when it could be done a la minute with much less hassle.
     
    Last edited: May 9, 2012
  10. duckfat

    duckfat

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    A little extra acid on top and some plastic wrap works just Ducky. At worst you loose a little off the top. 

    Now I have Tom Petty stuck in my head............Last dance with Mary Jane....

    Dave
     
    Last edited: May 9, 2012
  11. thetincook

    thetincook

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    Anyone play around with Vitamin C?
     
  12. petemccracken

    petemccracken

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    Yup, IMHO, 'tain't worth it.
    Think:
    • Cut, twist, pit, maybe 10 seconds, probably closer to 5 seconds
    • Reserve 1/2 face down on plastic wrap, plastic sheet, quarter sheet, score cross hatch and scoop the other half, another 5-10 seconds
    • Mix with guacamole base (mise en place), 5-10 seconds
    Total time per serving, 15-30 seconds, total servings per hour 120-240. Cost of labor @ $12/hour = &0.05-$0.10 per serving, probably less than the plastic wrap, vacuum bag, vitamin C.
     
  13. rbandu

    rbandu

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     @thetincook -- I was actually just about to mention the vitamin C powder.  Ordinarily my guac would start to turn gray after 3 days or so.  Since I began adding vitamin C powder to it, it will hold for the better part of a week, if it needed to.  Obviously the top layer's going to be discolored, but everything underneath it stays nice and green.  This works especially well for certain specialty items that I prep ahead of time for a large rush (Cinco de Mayo is our busiest day of the year) such as avocado eggrolls that are next to impossible to hold air-tight.  
     
  14. iceman

    iceman

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    OK. I'm agreein' w/ Pete here. It don't take no abacus to make guacamole. His set-up recommendation is a good way to go. Maybe it's just me, but I don't want any guacamole that's been sitting prepped for 3-days to the better part of a week. You're welcome to eat it, but it aint'e going on my plate.  I'm funny like that. 
     
  15. rbandu

    rbandu

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    Fair enough.  I realize some people have the luxury of eating exclusively a la minute things.  My menu Is currently Tex-Mex; we plow through guac like a boss.  I make my guac daily, and we sell it all.  I was merely stating that if it came down to storage issues, the vitamin C does actually help, for overnight preparations that can't be held air-tight.  For this past Cinco, we did $16k in food sales from 6pm to 10pm.  The prep for that day was monstrous.  Wash off your hate!
     
  16. thetincook

    thetincook

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    No! Give in to your hate!
     
  17. rbandu

    rbandu

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    This is where I say that I can feel the hate inside you, and that a powerful Sith you'll become etc.  I still say wash it off.  For cleanliness.
     
  18. kingfarvito

    kingfarvito

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    Fresh for sammiches you can just cut on the fly. It takes maybe ten seconds for someone that knows how to do it to cut and fan half an avo. As far as the gauc goes, just add lime juice to it when you make it, this adds flavor and helps to preserve it. In this case you should make it fresh daily and pull only what you need to fill a 1/6 pan, the rest will stay in a large container with plastic wrap pressed down on to the surface of the gauc. If you don't use it for a few hours it should be fine with a bit of a stir.
     
  19. grasscouch

    grasscouch

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    a pinch of citric acid helps and the gladwrap trickis gd in a skinny tall container to reduce the surface area.
     
  20. duckfat

    duckfat

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    Whoops. I meant to say I use this method to hold through a single shift. I've never found the need to make guac over and over in a single service. The plastic wrap gets pushed down to eliminate air gaps.

    Dave