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Acidity of different ingredents?

 
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chefjeff



Joined: 09 Jan 2009
Posts: 5

PostPosted: Fri Jan 09, 2009 2:50 pm    Post subject: Acidity of different ingredents? Reply with quote

Hi! I,m new to this forum. Hello from New Mexico! Does anyone know where I can find an extensive list of Ph's (acidity) of different ingredents? Specificly roasted hot green chile and light corn syrup and dark corn syrup? chefjeff
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kgb1001001



Joined: 21 Dec 2005
Posts: 107

PostPosted: Fri Jan 09, 2009 10:21 pm    Post subject: Might be easier... Reply with quote

I'd suggest you just go buy yourself a set of ph indicator strips. That way you can test each ingredient yourself; the problem with a list is that it might not be accurate depending on the particular ingredient; for instance, I know that lemons actually vary fairly widely in the ph of their juice.
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chefjeff



Joined: 09 Jan 2009
Posts: 5

PostPosted: Sat Jan 10, 2009 1:11 am    Post subject: Reply with quote

Ah! So! Where's the best place to get those? chefjeff
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claire909



Joined: 16 Feb 2009
Posts: 12

PostPosted: Wed Feb 25, 2009 6:09 pm    Post subject: Reply with quote

Have your problem been solved or not.
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Norai



Joined: 22 Mar 2009
Posts: 1

PostPosted: Sun Mar 22, 2009 7:56 pm    Post subject: Reply with quote

They sell pH strips at homebrew/winemaking supply stores, or failing that you can get them all over the place online. Just make sure you get the right combination to cover the pH range you're looking at.
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