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 :)