Staying Green

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Avocados inevitably turn rusty brown once the flesh is exposed to the air, due to a chemical process called oxidation. There are a number of ways to stave off the damage. For instance, if you’re using your avocado in a sandwich, mash the flesh with a couple of tablespoons of mayonnaise. Then press plastic wrap directly onto the surface of the mixture. This is a preventive measure, not a cure. Browned avocado flesh is not spoiled or harmful. If brown patches start to appear, give the avocado mixture a stir.  More ways to limit discoloration, pg. 241 in 12,167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets

Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.