The residue of the seed of the avocado is rich in polyphenols, making the seeds powerful antioxidants and antimicrobials. Also in order for a seed to germinate it needs water to soften the outer shell so the seed is absorbing water which preserves the texture and releasing antioxidants to slow down the rotting process. If it didn’t the fruit would rot on the ground before the seed could germinate.
Polyphenols form quinones (the browning you want to avoid) when exposed to air and the reaction is catalyzed by polyphenol oxidase found in avocados. The pit does nothing to protect the guacamole from browning except around its edges by just being a barrier from the air. I'm pretty sure polyphenols are classified as an antioxidant because in our bodies they help absorb free radicals, which is unrelated to the browning of guacamole.
There's 2 scenarios to the storyboards every episode: 1. Josh bursts into the Art Department like a madman and demands the team solely focus on his idea or 2. Josh spends A LOT of time making these himself in absolutely secrecy just for the shock value.
Someone else had a theory on the last video that the art department does the storyboards, doesn't show Josh until they're filming, and then he has to ad-lib what the storyboard is about. This is my favorite theory.
@@breaker6683This is almost definitely it. If you've listened to the podcast regularly enough you pick up on Josh's ability to improvise. The thing is, he's a GOOD improviser, not a GREAT improvisor, and that somehow makes him sound more rambly and insane. It ends up working in his favor.
I did hear of such an atrocity once. It occurred because there were not enough tortilla chips were bought for the occasion. It truly is a tragedy to the guacamole when the planning is not done properly 😔
i learned the secret to guac from a marching band abuela who always made it when we went on competitions...the trick is to mash only HALF your avocado, and dice the other half pretty big (about 1cm cubes) and mix it all together. the texture is WAY more interesting than if you mash all of it
Yeah! It's so fun that we now have one more thing to fast-forward over! It's so engaging trying to find the right spot to stop FF to so we don't miss out on actual content! Brilliant! ...
This was great 😂. Since you asked I don’t like the myth munched/munched us bc I always loved the passing of the results before. I love the sitcom style intro and the silly little transition bits though. There must be a way for us all to get what we want. Trevor’s explanation of fridge elves messing with the guacamole was beautiful 😂
Yeah! It's definitely not just fun one time! Now I get to fast-forward even more crap in life, which really get's me engaged in my experience! It reminds me of old school shows that are out dated. remember when we couldn't skip ads too?! Love it
Yeah! Fast-forwarding just one more thing in life is so exhilarating! Makes me feel like I'm adding to my own personal experience by skipping this every time now. Love it!
For ripeness, it basically slows right down when you put it in the fridge, so if it's unripe but you're not going to need it for a while, ripen it on the counter for a couple of days until it's starting to be ready but not quite done, then sling it in the fridge and it'll be ripe after another day or 2 and fine for a week or so.
Put it in the fridge if it's ripe but you're not gonna eat it yet, it'll hold the ripeness for a couple days P.S. Josh really threw Annalise under the buss for the munching thing. I vote no thansk on it though
I was wondering why they didn't try tropical avocados, they are readily available where they are and have a firmer texture that some say is better for guac.
People think lemon juice will prevent browning due to its ascorbic acid (vitamin C) content, but most of the ascorbic acid is in the peel, not the juice. Pure ascorbic acid powder works very well to prevent browning. It'd be interesting to test it against the pit and see which stays green longer.
I remember watching food network and one of the chefs would get vitamin C capsules and put it in water with like apples or potatoes. I wonder if that would work
15:26 The thing Josh is talking about with Avacado Hand in the UK was hilarious. It was a spate of young people, convinced to try avocados by cooking shows on social media, that would then try to remove the stone with a knife the way Josh is demonstrating here...but they would do it while holding the avocado in their other hand. "Avacado Hand" is a name ER surgeons came up with.
It has nothing to do with young people, and no one was "convinced to try avocados" - it was people, in general, who didn't understand handling food and knives properly. Also, it wasn't just about removing the seed, it was also about cutting it up while holding it in your hand.
I use whatever avacado I can find. Bowl and SPOON, no fork. A fork breaks it apart too much, I like the chunks. I ripen on counter if it's a warm season, and on an electric appliance (like top of fridge) in cooler seasons. Seed in with lime juice on top and covered in plastic.
I heard Uncle Roger explain it once, mortar and pestle works better for things like this because you're looking for an emulsified paste, he was talking about thai green curry paste but it still applies. Fork would lead to the most chunky guac with flavorful chunks instead of a smoosh creamy flavorful mixture while a food processor cuts the chunks in a way that just doesn't work the same as crushing and grinding.
My mom always put lime juice in her avocado mixes. Sometimes shed do more of a purple onion guac combo, hence mix. But she always stired in a little lime juice to keep it good longer
When you do guacamole in a bowl, you have to pulverize the onions and jalapenos with salt and the flat of a knife. You have to scrape them around a little, to draw out the juices. This makes it "more" like the molcajete. Also, you have to make sure to scrape all the juice off the cutting board.
Pastry cutter for mashing the guac, it makes it chunky but not too chunky. Also, cutting the avocado all the way around and then peeling off the skin makes the imperfections stay with the skin, much easier to manage.
For myth 4 - I’ve found using cut up/sliced white onion on top of/in the same container as a halved avocado keeps it the freshest! A bit of brown, but doesn’t diminish the quality!
Irony about the On the Border tortilla chips: I bought a bag of them to replace a bag I'd eaten up at my Dad's house. I'd never tried them but I figured WHAT THE HECK. WHY NOT?! A week later he goes "Those tortilla chips you bought were the BEST tortilla chips I've ever had. We ate them straight out of the bag." I nice surprise! Also, pressing a layer of plastic wrap on top of the guac we'd make is what we did at the restaurant I worked at. If you didn't get the air pockets out when you packed the guac (before the plastic wrap or after) you would indeed get some brown spots.
I always like covering with salsa. It works similar to the water to keep oxygen from getting to the guac and causing it to brown. Plus I'm usually eating salsa with my guac, so no biggie :D having some guac salsa crossover
"Hass" Avocados are amusing to see here in Germany as it translates directly to "Hate" and is often used colloquially on its own as to express dissatisfaction about something
I still think you guys should myth munch Josh's myths and now he added another one to the list. " mashing everything in a bag and beat it with a hotsauce bottle"
This is legit the best way to make guacamole. Smush everything up in a zip lock then squeeze the air out and snip off a corner to turn it into an impromptu piping bag. Clip the cut corner with something and the leftovers last a really long time since there's no air in the bag to make it go brown.
I store it with the seed when I make my own, but when I have leftover from chipotle, I put in a small amount of lemon juice and mix it up to brighten in when I take it out of the fridge to eat again.
I haven't tried using a banana to ripen avocados but I use a granny smith apple. It works better then other apples. And I use a masher with a grid pattern.
Wait, so ripening your avocados as fast as possible is the "best"? Losing them to over-ripeness tends to be my problem, the window is so short sometimes (and you're not always feeling like avocado at that moment) and ripening quickly seems like it'd just make it shorter.
I had never heard that putting avocados in the fridge ripened them. I was always taught to put them in fridge when they GET ripe so they stay perfect longer
At the restaurant I work at. We press the plastic wrap down ontop of the guac and then put water ontop of the plastic wrap. And as long as you seal and cover it right we've had really good long lasting guac!
Please test different ways to make hard boiled eggs to see which tricks actually make the eggs easier to peel. This has become the bane of my existence and I need answers.
The residue of the seed of the avocado is rich in polyphenols, making the seeds powerful antioxidants and antimicrobials. Also in order for a seed to germinate it needs water to soften the outer shell so the seed is absorbing water which preserves the texture and releasing antioxidants to slow down the rotting process. If it didn’t the fruit would rot on the ground before the seed could germinate.
Your big words have completely convinced me, magic science person
Polyphenols form quinones (the browning you want to avoid) when exposed to air and the reaction is catalyzed by polyphenol oxidase found in avocados. The pit does nothing to protect the guacamole from browning except around its edges by just being a barrier from the air. I'm pretty sure polyphenols are classified as an antioxidant because in our bodies they help absorb free radicals, which is unrelated to the browning of guacamole.
@@Kahandranreminded me of “I like your funny words magic man” 😂
I think it's fridge elves
pog
There's 2 scenarios to the storyboards every episode: 1. Josh bursts into the Art Department like a madman and demands the team solely focus on his idea or 2. Josh spends A LOT of time making these himself in absolutely secrecy just for the shock value.
Ya I doubt he makes. If he does that just makes it that much better tho.
Someone else had a theory on the last video that the art department does the storyboards, doesn't show Josh until they're filming, and then he has to ad-lib what the storyboard is about.
This is my favorite theory.
I feel like Josh would totally do the story board
@@breaker6683 ya that seems right.
@@breaker6683This is almost definitely it. If you've listened to the podcast regularly enough you pick up on Josh's ability to improvise. The thing is, he's a GOOD improviser, not a GREAT improvisor, and that somehow makes him sound more rambly and insane. It ends up working in his favor.
Trevor theory crafting about how Avocado elves interact with pits, water, lime juice, and plastic wrap is the best XD
he was right when he said that AI can't be as silly as him
The new cut scene of Josh literally making a cheese log was frickin’ brilliant.
I think that having leftover guacamole is a myth. I am 75 and have been eating it since I was 8 years old and have never seen any left over.
I did hear of such an atrocity once. It occurred because there were not enough tortilla chips were bought for the occasion. It truly is a tragedy to the guacamole when the planning is not done properly 😔
i learned the secret to guac from a marching band abuela who always made it when we went on competitions...the trick is to mash only HALF your avocado, and dice the other half pretty big (about 1cm cubes) and mix it all together. the texture is WAY more interesting than if you mash all of it
Love watching Josh Scherer and the Munchy Munch, it's my favourite sitcom
Munchy Bunch
Munchy Bunch? 😆
Welp. If they don't turn that into a new t-shirt, that's the biggest miss of 2023.
Cooking some Munchy Brunch.
i can’t say i’m a fan of the “that myth has been munched!” / etc lol but the sitcom intro and transitions are gold
i can say i’m a fan
I'm not a fan of myth munched or myth munched us, but i am a fan of how uncomfortable it makes them to say it.
I don't hate it. But I definitely wouldn't miss it.
Yeah! It's so fun that we now have one more thing to fast-forward over! It's so engaging trying to find the right spot to stop FF to so we don't miss out on actual content! Brilliant! ...
Lol my vote is nay to this whole “myth munched us” thing lol. I vote to go back to creative ways of sharing results with the rest of the team 😊
I second this notion
I third this notion
Motion passed!
No it's so perfectly cringe
Yeah I want the results sharing back
This was great 😂. Since you asked I don’t like the myth munched/munched us bc I always loved the passing of the results before. I love the sitcom style intro and the silly little transition bits though. There must be a way for us all to get what we want. Trevor’s explanation of fridge elves messing with the guacamole was beautiful 😂
The fun ways of passing the results was pretty great and I definitely prefer it
😂 this intro never gets old, it reminds of the old school 80-90’s sitcoms. I feel old, yet nostalgic.
Yessss! I love the old feel! Takes me way back.
Yeah! It's definitely not just fun one time! Now I get to fast-forward even more crap in life, which really get's me engaged in my experience! It reminds me of old school shows that are out dated. remember when we couldn't skip ads too?! Love it
I absolutely LOVE the new, random transitions. Sneaky comedic surprises!
the sitcom theme intro is pure bliss every time
I'm angry I didn't get to see Josh eat an avocado bare handed
yes where the heck is it
It’s on their instagram
Truly robbed!
So now we have the Mythical Kitchen answer to "Too Many Cooks" -- well done!
Now I really want the mythical kitchen crew to do a scene for scene remake of too many cooks...
Not a huge fan of the "That myth munched us!" thing, but I love the new intro and the transitions between myths. Whatever yall do love the show!
Yeah! Fast-forwarding just one more thing in life is so exhilarating! Makes me feel like I'm adding to my own personal experience by skipping this every time now. Love it!
Vi coming in with that uncensored f-bomb! 😂 MK getting an edge!
I heard it too😂
LOVE VI
I got to it 3 seconds after reading this comment, lol
Thank you! I had to listen to it a couple times to make sure I wasn't miss hearing it.
Same!!!😊
For ripeness, it basically slows right down when you put it in the fridge, so if it's unripe but you're not going to need it for a while, ripen it on the counter for a couple of days until it's starting to be ready but not quite done, then sling it in the fridge and it'll be ripe after another day or 2 and fine for a week or so.
Put it in the fridge if it's ripe but you're not gonna eat it yet, it'll hold the ripeness for a couple days
P.S. Josh really threw Annalise under the buss for the munching thing. I vote no thansk on it though
"Couple days"
Weeks.
Weeks is the correct answer. I don’t know why they tried the fridge to ripen it.
Josh's "THAT'S OURS👹👹👹" has me dying 😭
I hate the "munched us" part but love the Cheese Log
I really like the different coloring on the myth, keep it going guys
Trevor is my favorite he's so effortlessly funny
You should try the new "Avozilla" variety in a guac rematch. It's from South Africa and each fruit weighs up to 3.5 lbs.
Add GEM avocado to that list as well. So buttery.
I was wondering why they didn't try tropical avocados, they are readily available where they are and have a firmer texture that some say is better for guac.
People think lemon juice will prevent browning due to its ascorbic acid (vitamin C) content, but most of the ascorbic acid is in the peel, not the juice. Pure ascorbic acid powder works very well to prevent browning. It'd be interesting to test it against the pit and see which stays green longer.
I remember watching food network and one of the chefs would get vitamin C capsules and put it in water with like apples or potatoes. I wonder if that would work
23:16 “why’d you say fridge?” “I don’t know” “that makes sense”
I love that it does make total sense Trevor wouldn’t know why he picked something
Can we get a supercut of the rise and fall of Josh's raccoon based businesses?
Yeah, I don't like the myth munched us bit either. I prefer the creative ways to let the other team know the result much more
Just have to say, the sitcom intro is perfection!
Two Myth Munchings in one week? Y'all spoil us.
Absolutely love the chaos of Rac Pass and this new sitcom
Trevor getting up on the counter and flossing behind Josh's back is such a power move
josh cutting the log in the intro absolutely sends me every time
Trevor was DYING this entire episode.
Vee dropping the unedited F bomb is the highlight of my day and it's only 10 AM @ 17:16
Gotta say I love the new intro. Very 90s sitcom in the best way. But I have a weak spot for saxophone.
Oh my god the 90’s intro and transitions hit so different every episode. You gotta keep that stuff it’s so good!
15:26 The thing Josh is talking about with Avacado Hand in the UK was hilarious. It was a spate of young people, convinced to try avocados by cooking shows on social media, that would then try to remove the stone with a knife the way Josh is demonstrating here...but they would do it while holding the avocado in their other hand. "Avacado Hand" is a name ER surgeons came up with.
It has nothing to do with young people, and no one was "convinced to try avocados" - it was people, in general, who didn't understand handling food and knives properly. Also, it wasn't just about removing the seed, it was also about cutting it up while holding it in your hand.
It's also not a UK thing...
I use whatever avacado I can find.
Bowl and SPOON, no fork. A fork breaks it apart too much, I like the chunks.
I ripen on counter if it's a warm season, and on an electric appliance (like top of fridge) in cooler seasons.
Seed in with lime juice on top and covered in plastic.
I heard Uncle Roger explain it once, mortar and pestle works better for things like this because you're looking for an emulsified paste, he was talking about thai green curry paste but it still applies. Fork would lead to the most chunky guac with flavorful chunks instead of a smoosh creamy flavorful mixture while a food processor cuts the chunks in a way that just doesn't work the same as crushing and grinding.
My mom always put lime juice in her avocado mixes. Sometimes shed do more of a purple onion guac combo, hence mix. But she always stired in a little lime juice to keep it good longer
josh rocking a tallah shirt...i knew he has taste when it comes to music! they are a really good metal band
I love how much Josh dies on the inside every time he says a myth munched him. Never change it pls
Chef Josh has my respect even more , rocking that Tallah shirt!!!
Josh out here reppin' that Tallah merch. Insane band to see live
I love the family vibe that they all have.
When you do guacamole in a bowl, you have to pulverize the onions and jalapenos with salt and the flat of a knife. You have to scrape them around a little, to draw out the juices. This makes it "more" like the molcajete. Also, you have to make sure to scrape all the juice off the cutting board.
As I sit here with my breakfast guacamole that I made from Hass cados with a fork…I conclude that all guac is good guac!
That intro theme song is everything I've ever wanted from this channel. You have peaked
Pastry cutter for mashing the guac, it makes it chunky but not too chunky. Also, cutting the avocado all the way around and then peeling off the skin makes the imperfections stay with the skin, much easier to manage.
Josh repping Tallah will never not make me happy, 150%
Love how goofy you guys are. Keep the bits please. Also please give us more of Josh's ugly laugh
For myth 4 - I’ve found using cut up/sliced white onion on top of/in the same container as a halved avocado keeps it the freshest! A bit of brown, but doesn’t diminish the quality!
These myth muncher openings give me major wham city vibes haha. I love it.
The ending with Trevor flossing on the back counter had me cracking up lmao
Saying on the boarder is the best tortilla chip is absolutely wild to me
The sporked crew has no credibility when if comes to Mexican food/snacks
Irony about the On the Border tortilla chips: I bought a bag of them to replace a bag I'd eaten up at my Dad's house. I'd never tried them but I figured WHAT THE HECK. WHY NOT?! A week later he goes "Those tortilla chips you bought were the BEST tortilla chips I've ever had. We ate them straight out of the bag." I nice surprise!
Also, pressing a layer of plastic wrap on top of the guac we'd make is what we did at the restaurant I worked at. If you didn't get the air pockets out when you packed the guac (before the plastic wrap or after) you would indeed get some brown spots.
I love the slogan and I hope you do it FOREVER!
I also want to force them to say it forever
I love how Josh's intro presentation was designed specifically to make Trevor bust up laughing.
I always like covering with salsa. It works similar to the water to keep oxygen from getting to the guac and causing it to brown. Plus I'm usually eating salsa with my guac, so no biggie :D having some guac salsa crossover
Trevor is the meaning of life million dollar smile and personality is perfect my bestie. Josh is beyond blessed
The sounds Josh makes when talking about being a huge kid was 100% Sloth from the Goonies.
I feel like i need an episode where everyone eats an edible before hand
Nichole and Trevor are an underrated MK duo
"Hass" Avocados are amusing to see here in Germany as it translates directly to "Hate" and is often used colloquially on its own as to express dissatisfaction about something
I’m surprised they had lemon juice as a preservative instead of more lime juice considering that would mesh with the flavor of the guacamole better
17:14 Am I the only one that caught the misbleeped F-bomb? 😦
I still think you guys should myth munch Josh's myths and now he added another one to the list. " mashing everything in a bag and beat it with a hotsauce bottle"
This is legit the best way to make guacamole. Smush everything up in a zip lock then squeeze the air out and snip off a corner to turn it into an impromptu piping bag.
Clip the cut corner with something and the leftovers last a really long time since there's no air in the bag to make it go brown.
The intro is golden. Do this more often 😫😫
I store it with the seed when I make my own, but when I have leftover from chipotle, I put in a small amount of lemon juice and mix it up to brighten in when I take it out of the fridge to eat again.
Wow, you sure you want to tackle this? What next, tzatziki, pasta carbonara?
Embrace the chaos. That is what makes this channel what it is 😊
Intro made me feel like I was watching the food network omg I loved it
Can you do a busting Josh’s cooking myths episode lol like all the stuff he does at home vs the “right way “
Reed avocados are superior! There are slightly more expensive than Hass here in Australia, but I'd rather pay more for better
I don’t eat guacamole but I love y’all sm
Finally the raccs are bacc
Love the new seen Is transitions with a cast
appreciate you josh for the George Mason Shoutout!!
Watching Josh trying to stab the avocado pit with the tip instead of the heel of the knife was terrifying. I was expecting him to stab himself
“Reed is like the undersized prospect out of George Mason comin for the 5 star at Auburn”
I love that it’s randomly specific and yet so true! 😆
I haven't tried using a banana to ripen avocados but I use a granny smith apple. It works better then other apples. And I use a masher with a grid pattern.
Wait, so ripening your avocados as fast as possible is the "best"? Losing them to over-ripeness tends to be my problem, the window is so short sometimes (and you're not always feeling like avocado at that moment) and ripening quickly seems like it'd just make it shorter.
I had never heard that putting avocados in the fridge ripened them. I was always taught to put them in fridge when they GET ripe so they stay perfect longer
I remember the historic Reed v Haas Supreme Court decision. It affected so many lives.
Me too, I was so sad when Damien lost
Okay no wait, Trevor juggling in the intro was actually super impressive.
You can express the garlic and cliantro by scraping it with the edge of your knife and the salt across your cutting board - seems to do the trick.
At the restaurant I work at. We press the plastic wrap down ontop of the guac and then put water ontop of the plastic wrap. And as long as you seal and cover it right we've had really good long lasting guac!
I'm on the east coast and never heard of the reed type. I've only seen Hass & Florida (smooth green skin) ones over here. Reed sounds great though!
Not sold on the munched us thing but the transitions being different than the last episode were just dandy.
Josh is learning new slang, Good job~ also good vid~
I love this intro you guys have made so, so much!
Did anyone else get the crazy audio sync weirdness after 17:15? I thought it was a bit until I saw it persisted into the next section.
same I thought they were intentionally speaking for each other for a while
can confirm, watching this three weeks afterwards and i only barely remember what the hell 'baby gronk' was
Please test different ways to make hard boiled eggs to see which tricks actually make the eggs easier to peel. This has become the bane of my existence and I need answers.
17:15 F-bomb. Nice!
I’m so glad myth munchers is back!!
Never seen this channel before but the 80s style opening got an immediate 👍🏾
Yes Josh, I do hate the "that myth has been munched" thing
How does getting an unripe avocado from the fridge prove anything except that the fridge slows the ripening process? lol