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recipe-help Looking for a pineapple and melon recipe

This is a layman's explanation and pretty good:
 
Temperature: pH readings are affected by temperature. In order to get an accurate reading, the pH meter must be calibrated at the same temperature as the samples being tested. More expensive meters will compensate for variations in sample temperature (too warm or too cold). If you calibrate your pH meter just before you monitor product pH, and test the pH of room-temperature samples (after equilibrium pH has been reached), you do not necessarily need to purchase a meter with temperature compensation. If you can afford a meter with this feature, it’s nice to have. source
 
There you go. Calibrate it, and it will read room temperature accurately. Any warm hot or cold liquids, you need to buy a TC meter.
 
However if measuring hot, you should still measure at room temp and cold because this will be the consumption temp.
 
SmokenFire said:
 
the pineapple/cantaloupe/ripe jalas would end up orange like a pumpkin I suppose.  Green jalas and honeydew would come out pretty green though.  :)
Click to expand...
What u think of using smoked garlic and honeydew melon? and cilantro? 
 
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