PH and bad stuff in veg

[lancaster,pa]

I would like to be able to test potential veg sources in the field for harmful chemicals. I have been told that taking a veg sample, adding water and mixing vigorously will cause chemicals to move from the veg to the water where the PH of the water can be checked. Like to get some input as to how reliable this method might be and what PH value would be acceptable. - Patrick

[powerstroke73L]

I would say you want it to be neutral-around 7. A good goal would be to get close to whatever your tap water is at.

[Clay]

i agree...a PH of 6-7 would be okay i would think.

[skyskijason]

I have been told that taking a veg sample, adding water and mixing vigorously will cause chemicals to move from the veg to the water

hehehe, yes - if ya wait a few days for the water to seperate!

Good test in theory though. The acids, etc. we are trying to avoid are soluble in water, but not in VO.

I have considered adding mist washing to my pre-filtering process since day 1. This would eliminate any concern of 'boil-out' contaminated VO and should dramatically cut down on filter use. During mist wash, it would be easy to test the water's PH after it passes thru the oil...

The 'secret' to mist washing is having WARM oil and the finer the water mist, the better. Either way, its a far cry from 'shaking' a mix of VO and water.

Its easy to SMELL boil-out. Trust me, once ya know what it smells like - you will recognize it. Just ASK the resteraunt (kitchen guy who changes oil knows BEST) if they use it. IF they do, make sure they ONLY put VO in YOUR container. The caustic cleaners are used on the grills and in the WASH WATER used to rinse fryers.