what are ya'll usin? I was thinkin the test strips, but wonder if they'll be off with a colored sauce? Thanks
I just ordered this one, http://www.testequipmentdepot.com/milwaukee/ph-meters/ph56.htm
Be happy to let you all know how it works.
I gave my tester a run today. Took a couple of attempts to get it to calibrate the 4.0 solution. I then checked my yellow Bhut Jolokia puree/sauce and it came out at 4.64. I used about two tablespoons of it in a small bowl. I then added a couple drops of lemon juice and retested. Came out to 3.94. I think I might like this high tech stuff. I'm a little color blind and trying to read the different shades on the test strips was very frustrating. At least now I'm not quite as worried about killing someone with botulism.
I gave my tester a run today. Took a couple of attempts to get it to calibrate the 4.0 solution. I then checked my yellow Bhut Jolokia puree/sauce and it came out at 4.64. I used about two tablespoons of it in a small bowl. I then added a couple drops of lemon juice and retested. Came out to 3.94. I think I might like this high tech stuff. I'm a little color blind and trying to read the different shades on the test strips was very frustrating. At least now I'm not quite as worried about killing someone with botulism.
Hi weaddspice welcome to the forum. The meter I use was under $20.00 on ebay. It temperature compensates and calabrates. You don't have to get an expensive meter unless that's just how you want to roll to be safe. Just make sure that it will compensate for temperature and know what the range is and that it calabrates to the 2 standard solutions. When I test my sauce I pull some out before the last blend and let it set to cool while I blend the rest. Once it's in the temperature range of my meter I test it and adjust the sauce accordingly if needed. JMHO, hope that helps.
Cheers,
RM