Tier 2 source14 answers cite this
Cook's Illustrated
Cook's Illustrated is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 14 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.
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.
what temperature for… · cooking
What temperature should chicken be cooked to?
USDA minimum safe internal temperature: 165°F (74°C) for all chicken parts. Restaurant + chef preference: 150°F (66°C) for breast (juicier), 175°F (79°C) for dark meat (better texture). White meat above 165°F dries out fast; dark meat benefits from higher temp.
Why we cite it here: Tested chicken cooking temperatures with quality ratings
what temperature for… · cooking
What temperature should pork be cooked to?
USDA pork minimum: 145°F (63°C) + 3 min rest. Modern chef preference: 145°F for tender cuts (chops, tenderloin) = juicier; 195-205°F for slow-cooked cuts (shoulder, brisket-style) = fall-apart tender. Pork has been safe for medium-rare since 2011 USDA revision.
Why we cite it here: Tested pork cooking temperatures with quality ratings
what temperature for… · cooking
What temperature should salmon be cooked to?
FDA minimum: 145°F (63°C). Chef-preferred for moist salmon: 120-125°F (49-52°C) for rare, 125-130°F (52-54°C) medium-rare. White albumin appears at 140°F+; salmon dries out above 135°F. Most home cooks aim for 130°F.
Why we cite it here: Tested salmon cooking temperatures with sensory ratings
what temperature for… · cooking
What temperature should a grill be for steak?
High-heat searing zone: 450-550°F (230-290°C) direct heat for crust. Medium zone: 350-400°F (175-205°C) for finishing thick cuts. Reverse-sear: 225-275°F low + 500°F+ sear. Steakhouse grills: 700-1500°F infrared for hard crust.
Why we cite it here: Tested grill temperatures with sensory + thermal ratings
what temperature for… · cooking
What temperature should oil be for deep frying?
Standard deep-fry: 350-375°F (175-190°C). French fries: 325°F blanch then 375°F finish. Chicken: 350°F (large pieces) to 375°F. Donuts: 350-360°F. Fish/tempura: 365-375°F. Aim for golden brown without smoke; oils smoke point ≥400°F required.
Why we cite it here: Tested oil + temperature combinations
how long does… · baking
How long does bread last at room temperature?
Bakery + homemade bread (no preservatives): 2-4 days room temp. Commercial sandwich bread (with preservatives): 5-7 days. Sourdough: 4-7 days (acid extends life). Refrigeration accelerates staling; freezing preserves best.
Why we cite it here: Tested bread storage methods with sensory comparisons
how to convert… · baking
How do I convert cups to grams?
Cups-to-grams conversion depends entirely on the ingredient — there's no universal rate. Water/milk: 1 cup = 240g. All-purpose flour: 1 cup = 120-125g. Granulated sugar: 1 cup = 200g. Brown sugar (packed): 1 cup = 220g. Butter: 1 cup = 227g. Always check ingredient-specific charts.
Why we cite it here: Tested ingredient weight conversions across measurement methods
what substitute for… · baking
What can I substitute for eggs in baking?
Per egg: 1 tbsp flax meal + 3 tbsp water (rest 5 min) — "flax egg," works in most baked goods. 1 tbsp chia seeds + 3 tbsp water (rest 10 min) — "chia egg." 1/4 cup applesauce/mashed banana — for cakes/muffins. 3 tbsp aquafaba — for meringues. Commercial Bob's Red Mill Egg Replacer follows package directions.
Why we cite it here: Tested egg substitutes with sensory + texture comparisons
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: Tested vinaigrette ratios + emulsifier effectiveness
what ratio of… · cooking
What is the ratio of salt to meat for dry brining?
Standard chef ratio: 1% salt by weight of meat (López-Alt). Kosher salt (Diamond Crystal): 1 tsp per pound. Morton kosher: 3/4 tsp per pound. Apply 24-48 hours before cooking, rest uncovered in fridge. Heavier salting (1.5-2%) for thick roasts. NOT for fish or thin cuts (over-salts).
Why we cite it here: Tested salt ratios across meat types with sensory + thermal ratings
how to convert… · baking
How do I convert tablespoons to grams?
Conversion varies by ingredient. Water/milk: 1 tbsp = 15g. Flour: 1 tbsp = 8g. Granulated sugar: 1 tbsp = 12.5g. Butter: 1 tbsp = 14g. Honey: 1 tbsp = 21g. Salt (Diamond Crystal kosher): 1 tbsp = 9g. Oil: 1 tbsp = 13.5g. 1 US tablespoon = 15 mL volume.
Why we cite it here: Tested tablespoon conversions across measurement methods
what temperature for… · cooking
What temperature should beef be cooked to?
USDA minimums: ground beef 160°F (71°C); steaks/roasts 145°F (63°C) + 3 min rest. Chef-preferred doneness: rare 125°F · medium-rare 130-135°F · medium 140-145°F · medium-well 150°F · well 160°F+. Pull steak 5°F before target for carryover.
Why we cite it here: Tested doneness temperatures across cuts with sensory + thermal ratings
how long does… · cooking
How long does pasta take to cook?
Dried pasta: 8-12 minutes for most shapes. Spaghetti/linguine: 8-10 min al dente, 10-12 min soft. Penne/rigatoni: 11-13 min. Fresh egg pasta: 2-4 minutes. Whole-wheat: 1-2 min longer than white. Always test 1-2 min before package time — al dente has slight bite at center.
Why we cite it here: Tested cooking times across pasta shapes with bite-test sensory ratings
what substitute for… · baking
What can I substitute for heavy cream?
For richness: 3/4 cup whole milk + 1/4 cup melted butter. For whipping: chilled coconut cream or 2/3 cup Greek yogurt + 1/3 cup milk. For cooking only (no whip): evaporated milk 1:1, half-and-half 1:1, or 3/4 cup milk + 1/4 cup butter.
Why we cite it here: Whipping tests across substitutes
More like this
See the full citation graph → · How we tier sources · Browse every answer