@@TraeFulkerson No. When the enzymes in the flesh of the avocado are exposed to oxygen in the air they react by changing the color of the flesh. It has nothing to with bacteria, which is why it's perfectly alright to eat the brown flesh. It's just cosmetically unappealing. Cut onions block the interaction of oxygen with the avocado because onions give off sulfoxides when cut (it's what causes production of tears from your eyes when you cut an onion). The people who did this video didn't do it correctly though which is why the avocado ended up having a strong onion taste to it. You're not supposed to lay the onion directly on the surface of the exposed avocado flesh. You're supposed to put them next to each other, loose, in a small airtight container.
@@DagmarSLNY thank you for this detailed response. I'm going to try leaving the pit in and putting it an airtight container with the onion. Hopefully it works twice as well.
I use the “store with pit” method but a little differently. I leave the skin on the half avocado I am saving. I use plastic cling wrap and start by tearing off about 3 pieces of tape which I lightly stick to something handy within reach so I can get it quickly. Then I get a small piece of the cling wrap & mold the cling wrap to the shape of the pit. I use the tape on the plastic wrap so it keeps the pit’s shape. Then I carefully wrap the rest of the avocado as airtight as possible. The next day I have fresh green avocado. I can’t say if it would last more than 1 day because we eat them everyday in my house. There’s never leftover avocado past one day! It’s a tricky maneuver initially but worth mastering.
Thank you so much for this brief & useful video. I m going to use my avocado tomorrow for milk shake so coating it with lemon juice or oil is completely out of option. So after watching this vdo I m sure I m going to put the half piece of avocado intact with its pit in an airtight container. Hope it works.
Omg thank you so much for this. Regardless if leave my avocados out or in the fridge it always turns brown. Then i be pissed cuz i end up throwing the whole thing out Definitely will be doing this from now on I never heard of the pit method tbh
My go-to method is onion. I do think red onion is actually better but also keep the pit since it helps. Just place face up in the bowl of sliced onions…fumes do the rest. Surprisingly, not a lot of onion taste is absorbed by the avocado. I am intrigued about the blanching method, which makes me wonder if this would work: a slight pop in the microwave before cutting! I’m not all that crazy, growing up in Mexico, we would pop them in really quick if they were still a little green and hard to cut. This may be a two in one method!
You guys dont realize how amazing this vid is short straight to the point and explored other ways great vid keep it up
Much better than other videos on here which just recommend all of these approaches, leaving you to guess which one might actually work or not.
Good but not sure the water one was done correctly.
I wrap them in saran wrap tight - and put them in a glass pickle jar. They last for 10 days....
Bless my soul! At last, a quasi-scientific approach.
@@Reviewedcom I love you 😂❤️
I heard.. wash the uncut avocado in water w/ 20% distilled vinegar. Let sit 2 mins. Let dry.. the refrigerate. Have to try still
Why does the onion work , what does it do ?
advnwo I think it's because onion soaks up the bacteria that starts.
@@TraeFulkerson No. When the enzymes in the flesh of the avocado are exposed to oxygen in the air they react by changing the color of the flesh. It has nothing to with bacteria, which is why it's perfectly alright to eat the brown flesh. It's just cosmetically unappealing. Cut onions block the interaction of oxygen with the avocado because onions give off sulfoxides when cut (it's what causes production of tears from your eyes when you cut an onion). The people who did this video didn't do it correctly though which is why the avocado ended up having a strong onion taste to it. You're not supposed to lay the onion directly on the surface of the exposed avocado flesh. You're supposed to put them next to each other, loose, in a small airtight container.
@@DagmarSLNY it taste bad when its brown
@@DagmarSLNY thank you for this detailed response. I'm going to try leaving the pit in and putting it an airtight container with the onion. Hopefully it works twice as well.
Straight to the point thanks:-)
The water variable avocado wasn't even soaked in water properly 🤔
That was extremely useful! Thank you for helping not wasting my avocado half 😃
Same lol. Or forcing myself to eat the whole one so it doesn’t get bad.
@@mohamad4257 please don abandon the cado 🥑
I use the “store with pit” method but a little differently. I leave the skin on the half avocado I am saving. I use plastic cling wrap and start by tearing off about 3 pieces of tape which I lightly stick to something handy within reach so I can get it quickly. Then I get a small piece of the cling wrap & mold the cling wrap to the shape of the pit. I use the tape on the plastic wrap so it keeps the pit’s shape. Then I carefully wrap the rest of the avocado as airtight as possible. The next day I have fresh green avocado. I can’t say if it would last more than 1 day because we eat them everyday in my house. There’s never leftover avocado past one day! It’s a tricky maneuver initially but worth mastering.
the pit does nothing. it worked bc of the plastic.
What is up with the rapid fire video concept? Idiocy!
try with the pit AND olive oil in sealed bag or container
Thank you so much for this brief & useful video. I m going to use my avocado tomorrow for milk shake so coating it with lemon juice or oil is completely out of option. So after watching this vdo I m sure I m going to put the half piece of avocado intact with its pit in an airtight container. Hope it works.
Hi. Does it work?
@@raihanizzati2334
It kinda works
@@indumoon thank youuuuuu for feedback
I usually eat the whole thing so it doesn't go bad. Now i can try this thank u.
Who cares about the avocados 🥑 I’m here for the groovy music 🎵
That’s why I use onion and pit! Red onion is better
Need also to do everything with pit imo.
Thank you for the video 😊
Thank you 😊
Lemon one didn't work :-/
Omg thank you so much for this. Regardless if leave my avocados out or in the fridge it always turns brown. Then i be pissed cuz i end up throwing the whole thing out
Definitely will be doing this from now on
I never heard of the pit method tbh
What about vacumd seal or avocado gadget
My go-to method is onion. I do think red onion is actually better but also keep the pit since it helps. Just place face up in the bowl of sliced onions…fumes do the rest. Surprisingly, not a lot of onion taste is absorbed by the avocado.
I am intrigued about the blanching method, which makes me wonder if this would work: a slight pop in the microwave before cutting! I’m not all that crazy, growing up in Mexico, we would pop them in really quick if they were still a little green and hard to cut. This may be a two in one method!
Thank you so much. Excellent and informative video. Now I know what will work best to preserved my avocados. 👍
วุ่นวายขนาดนี้ ไม่ต้องแดก
Best video ever for my curiosity!
That’s allot work
Very helpful. Thanks 😊
Who in their right mind would only eat only half an avocado? I never have the problem of what to do with half an avocado.
people who eat in moderation?