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guacamole

post #1 of 14
Thread Starter 
Now I know I'll get all the....make it from scratch comments...but I'll still ask.

One item we don't make from scratch is guacamole. It may be unfounded, but I think of that product as one with no shelf life. I have been asked by customers many times for guac as a compliment to our homemade salsa (which has great shelf life). I started using a Sysco Product, Casa Solana, Guac in a ingenious dispenser (this sold me on it). It's like a frosting tube..completely sealed. You cut off the tip and have the ability to beautifully squirt the guac on the chips or in bowl. They claimed the packaging enhanced shelf life because air doens't get in.

I agree. The packaging worked as promised. It's expensive and the taste is very MEDIUM. Nothing great. I like it but I want better.

Do you know of a STELLAR pre-made guac with good shelf life? Or suggestions?
post #2 of 14
i dont know the product you mention, but perhaps, as you are reasonably pleased with it, you could compromise and use a little of it, with the addition of you own ingredients to bulk it out. This would make it a semi-homemade, unique version. After all, as with salsa, there are many, many different versions of guacamole. Who's to say what the "right" way is.

I think i'll have a go at that myself. Theres an expensive deli version i like which i'll bulk out with finely diced red onion and tomato. sour cream, or greek yogurt could work too and the addition of fresh cilantro just before serving. We'll see.
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post #3 of 14
not really. Togo's was using a a decent guac, it came in a tub and they would use a scoop. I am not sure but it may have just been packed avocado with some lemon juice, i certainly don't remember any cilantro in it. however, it actually tasted like an avocado and had a smooth texture. more then i can say for alot of the guacs I have been inflicted with.

all in all, I would just make fresh, but you knew that was coming:D
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post #4 of 14
You can buy refillable squeeze tubes at camping stores. Squirt some lime juice in the tube to start to help it not oxidize (brown). Fairly easy to clean.

You'll have to try it out to see how it holds but it won't be an expensive experiment.

Might not pass muster with the food inspector though.

Phil
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post #5 of 14
How much are you going through? Guac can be pretty easy to make and doesn't take a whole lot of time. Sorry I can't recommend any of the prepacked stuff. I have tried numerous brands and they are all way too acidic to be any good, plus the consistency of the product is like baby food.
post #6 of 14
If you aren't going through that much of it, couldn't you make batches and freeze? Do it once or twice a month, pull a bag out every day or as needed. I worked at a place that got frozen guac in and we pulled it out little by little and doctored it up, though I don't have any experience with freezing homemade guac. Might be worth looking in to.
post #7 of 14
You can certainly mash just the avocadoes and freeze them. I do this frequently when I see avocadoes on sale, even if I have no particular need for them right then. For home use, I tend to do small batches. Typically I put two mashed avocadoes in a quart-size freezer bag, press out all the air, seal and freeze. When I want to make guacamole, I thaw a bag or two and add the other ingredients. They taste just like fresh. I've seen a commercial product in Costco that seems to have a long shelf life. Do you suppose the avocadoes are pasteurized? That would prevent browning, and delay spoilage.
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post #8 of 14
I dont know how much you go thru, but why not just make it to order? It can be made well with just 6 ingredients, Avocado, lime, cilantro, tomato and S&P. It shouldnt take more than a minute or two and its a great way to upsell a menu item at with a fresh, made to order product.
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Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #9 of 14
I think the cost might be high. It sounds like you have a somewhat inconsistent demand for guacamole, and since fresh don't keep wonderfully -- and often come definitely underripe -- I'd be worried that you'd sell only 3/4 or so of the avocados you buy. I don't know what they cost you, but they're very overpriced in grocery stores. In short, I wonder if a $1.25 avocado, plus a Tb or so of your fresh salsa to make good guacamole puts you up to about $1.50 or so, plus an extra 1/5 avocado cost because of waste and you're up to $1.75 -- and that's not a large serving. Then chips cost something, presumably. Could you sell it for enough to make it worthwhile? I thought the usual desirable balance was around 33% food cost -- that'd mean $6 for a smallish serving. Depends what kind of place you're running, of course. But if you're serving premade stuff, I imagine you're not trying to sell it for a lot, right?
post #10 of 14
Casa Solana also carries a 1 pound container of frozen fresh guac, and I believe it comes in two or three different versions......a step above canned or what you are using, but, not a bad product....
post #11 of 14
Thread Starter 
Thanks all. Thanks even steven. Have you used any of the one pound tubs? Do you have a fave? Do you think they hold up...color, etc. Regardless of reply...thanks for the specific suggestions.

You rock.
post #12 of 14
Oh....they will discolor, but, not quite as rapidly as fresh quacamole....I mean
freshly made. I believe there are some additives, to slow the discoloration, but for what it is....its much better than canned. Your other option is to buy frozen split, peeled avocados...you can pull them one at a time, as they are individually frozen. My wife is from Mexico, and would kill me for steering anyone in this direction, but, we do what we have to. By the By....I made a
kinda ranch type dressing the other day with fresh avocado, fresh lime juice, garlic, cilantro, salt, a little sugar, and black pepper the other day....just put the above in the blender with a little rice wine vinegar, blended and slowly added blended olive oil....great healthy alternative to a heavier ranch dressing. Made 80 Tamales Saturday night after work for my daughters birthday...Chicken, Pork, and an experiment....Chorizo and Cheese....came out great....all wrapped in banana leaves......a sorta shrimp cocktail/ceviche to start......great meal......good luck...take care now....even stephen
post #13 of 14
Thread Starter 
Even Steven. My mouth is watering!!!! Thanks for all the hints and inspiration.
post #14 of 14
I was thinking if you have access to a cryovac machine, you could make batches of guacomole and then shrink wrap them in disposable piping bags.

Just snip the end and away you go. I havent done this myself, but the theory seems to hold up. Just exclude as much air as you can and use plenty of lime or lemon juice.
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