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In this episode of Talking Pools, Andrea & Paulette discuss various topics ranging from cooking techniques to the chemistry of pool maintenance. They share a detailed recipe for cooking skirt steak, emphasizing the importance of not gatekeeping culinary knowledge. The conversation then shifts to pool chemistry, focusing on cyanuric acid, its effects on total ORP, and how to manage stabilizer levels effectively. The hosts also cover testing methods for cyanuric acid and the implications of using different types of chlorine. The episode blends practical cooking advice with technical insights into pool maintenance, making it informative for both cooking enthusiasts and pool owners.

takeaways

• Cooking skirt steak can be made easier with the right techniques.
• Cyanuric acid can inflate total alkalinity readings.
• Understanding ORP is crucial for pool maintenance.
• Diluting samples is necessary for accurate cyanuric acid testing.
• Alum can be used to lower cyanuric acid levels.
• Different types of chlorine have varying effects on cyanuric acid.
• Cooking and pool chemistry share principles of balance and precision.
• Test strips can be useful but have limitations in accuracy.
• Managing stabilizer levels is essential for water balance.
• Cooking techniques can enhance the flavor and texture of meats.

Sound Bites

• "How do you raise or lower stabilizer?"
• "You can dilute the sample for testing."
• "Alum can lower cyanuric acid levels."

Chapters

00:00
Introduction and Technical Difficulties

08:26
Cooking Techniques and Recipes

11:29
Understanding Cyanuric Acid

17:45
The Impact of Cyanuric Acid on ORP

22:35
Managing Stabilizer Levels

34:42
Testing and Adjusting Cyanuric Acid Levels

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