ASKEDWELL

Tier 2 source3 answers cite this

Auguste Escoffier, "Le Guide Culinaire"

Auguste Escoffier, "Le Guide Culinaire" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 3 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

Read the source

AskedWell cites this book in 3 answers. If you want the primary source rather than our summary of it, it's on Amazon.

As an Amazon Associate, AskedWell earns from qualifying purchases at no extra cost to you. We link this book only because our answers cite it as a source. See our disclosure.

Le Guide Culinaire — Auguste EscoffierFind on Amazon

Every answer citing this source

Each card below shows the question, the direct answer, and the note explaining WHY this source was cited in that specific context.

  1. what ratio of… · cooking

    What is the right ratio of stock to water?

    Concentrated stock to dilute for soup: 1:4 to 1:6 ratio. Standard home stock (already brewed): use straight or diluted 1:1. Industrial demi-glace: dilute 1:10 to 1:20. Bouillon cube: 1 cube per 1-2 cups water.

    Why we cite it here: Foundational reference for stock + sauce work

  2. what ratio of… · cooking

    What is the right ratio of oil to vinegar in vinaigrette?

    Classic French vinaigrette: 3:1 oil-to-vinegar by volume (3 tbsp oil + 1 tbsp vinegar). Italian-style: 2:1. Asian-style: 1:1 or sweeter. Modern preference: 4:1 for milder dressings. Always add salt + emulsifier (mustard) for stable vinaigrette.

    Why we cite it here: Foundational French reference for vinaigrette + classical sauces

  3. what ratio of… · cooking

    What is the ratio of vinegar to oil in salad dressing?

    Classic vinaigrette: 1 part vinegar (or acid) to 3 parts oil (1:3). For tangier dressings: 1:2 (more vinegar). For milder dressings: 1:4. Emulsified dressings: add 1 tsp mustard or honey per cup as binder. Always season + whisk vigorously or shake in jar.

    Why we cite it here: Founding French culinary text codifying 1:3 vinaigrette ratio

More like this

See the full citation graph → · How we tier sources · Browse every answer