The recipe is as follows:
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon poultry seasoning
1 teaspoon pepper mix
Without the raw egg in the marinade, how long would the reserved marinade that had not touched the raw chicken, keep in the refrigerator?
I read in the Food Code (FDA, 2001) that foods with pH below 4.6 are off the "potentially dangerous list". I'd guess the vinager's pH is below 2.0, but I don't have a pH meter handy now, so does anyone have a table of the pH of common foods including vinager?
mad scientist, with enough science degrees, at work in the kitchen
Given a very accurate table it would still require a degree in chemistry to calculate the resulting pH of a recipe.
I have the degrees, where is the table?
If you really want to know you will need a pH meter.
You are saying food establishments need a pH meter to implement the Food Code of the FDA? I think it's easier than that.
Using my modified recipe, the pH of the marinade is very close to that of vinager of 5% acid.
Mad scientist at work in the kitchen.