mayonnaise below PH 4.1

jw 1111 said:

hi, i understand that some mayonnaise i make, in order for it to keep well,
must be below or equal to a PH of 4.1.
what is the easiest way; and what kind of equipment is needed for a novice
to measure in that range of PH please? many thanks for advice.

pH indicator paper, with a kind of narrow range. You can get it at a
homebrew supply shop. It's really cheap to begin with, and then you can
tear the strips in half and get twice as many measures.

Or just use a standard recipe and trust that it is acid enough.

Best regards,
Bob

"jw 1111" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

hi, i understand that some mayonnaise i make, in order for it to keep
well,
must be below or equal to a PH of 4.1.
what is the easiest way; and what kind of equipment is needed for a
novice
to measure in that range of PH please? many thanks for advice.

pH paper is the easiest way to go. Look here:

https://www2.carolina.com/webapp/wcs/stores/servlet/ProductDisplay?jdeAddressId=&catalogId=10101&storeId=10151&productId=10310&langId=-1&parent_category_rn=1287%7C74%7C347

That's all one URL! Get item 89-4260 as it covers the range of interest to
you. Yuo tear off a strip of the paper, dip it in whatever you are
measuring, and then compare the color to the key on the dispenser. It is
accurate to 0.5 unit which I believe is plenty good for your use.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

jw 1111 said:

hi, i understand that some mayonnaise i make, in order for it to keep well,
must be below or equal to a PH of 4.1.
what is the easiest way; and what kind of equipment is needed for a novice
to measure in that range of PH please? many thanks for advice.

I can recommend this unit when 0.l level of precision is
needed. It's eay to operate and it's also very durable.

<http://www.professionalequipment.com/xq/ASP/ProductID.1553/id.6/subID.263/qx/default.htm>

You can also use PH paper, which has the advantage of convenience
at the cost of some precision. Paper doesn't have to be maintained
or calibrated the way a meter does.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jw 1111 said:

hi, i understand that some mayonnaise i make, in order for it to keep
well,
must be below or equal to a PH of 4.1.
what is the easiest way; and what kind of equipment is needed for a
novice
to measure in that range of PH please? many thanks for advice.

I can recommend this unit when 0.l level of precision is
needed. It's eay to operate and it's also very durable.

<http://www.professionalequipment.com/xq/ASP/ProductID.1553/id.6/subID.263/qx/default.htm>

You can also use PH paper, which has the advantage of convenience
at the cost of some precision. Paper doesn't have to be maintained
or calibrated the way a meter does.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

A pH meter designed for aqueous solutions may not work in something like
mayo that is fat-based.

--
Peter Aitken

Peter Aitken said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I can recommend this unit when 0.l level of precision is
needed. It's eay to operate and it's also very durable.

<http://www.professionalequipment.com/xq/ASP/ProductID.1553/id.6/subID.263/qx/default.htm>

You can also use PH paper, which has the advantage of convenience
at the cost of some precision. Paper doesn't have to be maintained
or calibrated the way a meter does.

A pH meter designed for aqueous solutions may not work in something like
mayo that is fat-based.

I do know that this one works well. It wasn't chosen
casually. It's the same model a local commercial producer
uses to make their fermented meat products, all of which
involve very high fat samples. That's my main use for it
also.

It's an interesting issue though, and I thank you for pointing
it out. If you could point me to more material on the subject
that could clarify which equipment is best used in food
applications I would appreciate it very much.

PS - I've bought and enjoyed several of your books over
the years. Great work.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"jw 1111" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

hi, i understand that some mayonnaise i make, in order for it to keep
well, must be below or equal to a PH of 4.1.
what is the easiest way; and what kind of equipment is needed for a
novice to measure in that range of PH please? many thanks for
advice.

PH paper. I really haven't used it for cooking or food but more for water
in plant soils etc. I'm sure the concept would be the same at any rate.
When I lived at home we tested the PH of the swimming pool but I can't
remember if we used chemicals or not. Anyway, I'd use PH paper and thanks
for bringing it up. I may just get some and try to see if I need more acid
in dishes that don't seem just right.

Michael

--
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