Ph levels

Dan_80511

Anyone have a good Ph level chart for vinaigrettes and dressing, jarring ect..??

I just bought a PH meter and wanna start testing for consistency

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Kyle_Hildebrant_82029

Not quite sure what you're looking for here? Recommended pH for canning makes sense, but the rest?

Jean_Michel_Paris_12821

This is interesting in that it could provide a link between the experienced taste and a numerical value obtained from an instrument.

In the case of a vinaigrette, it would provide an acidity value that integrates the effect of all the ingredients. To obtain a meaningful value, however, it may be necessaray to blend and liquefy the ingredients. I look forward to hear about your results.

lfmichaud

The perception of Ph is often quite different from the real Ph. There is some taste that we associate with tartness (Citrus for example) where we'll perceive it even if it's not there.

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