Tier 3 source22 answers cite this
Harold McGee, "On Food and Cooking"
Harold McGee, "On Food and Cooking" is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 22 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.
Every answer citing this source
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how long does… · cooking
How long does bone broth need to simmer?
Beef or pork bone broth simmers 12–24 hours. Chicken bone broth needs 6–12 hours. Pressure cooker reduces both to 2–4 hours. Vegetable stock: 1 hour.
Why we cite it here: Science of stock-making: collagen-to-gelatin conversion, mineral extraction
how long does… · cooking
How long does a hard-boiled egg take?
Hard-boiled eggs need 9–12 minutes total. The classic method: bring eggs to boil, then 9 min for soft-set yolk, 11 min for classic hard-boiled, 13 min for fully-firm yolk.
Why we cite it here: Protein denaturation curves explaining timing sensitivity
how long does… · cooking
How long does it take to caramelize onions?
Properly caramelized onions take 45–60 minutes over medium-low heat. The viral "10-minute caramelized onions" is a myth — real Maillard reactions need 45+ minutes minimum.
Why we cite it here: Maillard reaction chemistry — sugars and amino acids need 110-160°C surface temp + time
how long does… · cooking
How long does chuck roast take in a slow cooker?
Chuck roast slow-cooks 6–8 hours on LOW or 4–5 hours on HIGH. Target internal 195–205°F (90–96°C) for fall-apart tender. 3-lb roast = ~8 hours LOW standard.
Why we cite it here: Collagen-to-gelatin conversion temperature framework — peak conversion at 180-205°F
how long does… · cooking
How long does prime rib take to roast?
Prime rib roasts 15–20 min per pound at 325°F (163°C) for medium-rare (125°F internal). 6-lb roast = ~1.5–2 hours. Use reverse-sear (250°F low + 500°F sear) for best texture: ~2.5 hours total.
Why we cite it here: Carryover temperature science + meat fiber denaturation curves
how long does… · baking
How long does puff pastry need to chill?
Puff pastry chills 20–30 minutes between each fold (4–6 folds total), plus 1–2 hours final rest. Total: 4–6 hours active making + 2 hours minimum total chilling.
Why we cite it here: Lamination chemistry: butter plasticity windows 50-65°F
how long does… · cooking
How long does it take to poach an egg?
Poached eggs cook 3–4 minutes in barely simmering water (180–190°F / 82–88°C). 3 min = runny yolk + set whites · 4 min = soft jammy yolk · 5 min = firm yolk approaching hard-cooked.
Why we cite it here: Egg protein denaturation chemistry — white sets 144°F, yolk sets 158°F
how long does… · cooking
How long do scrambled eggs take to cook?
Scrambled eggs cook 1–3 minutes on high heat (American-style, firm) or 8–15 minutes on low heat (French-style, soft custard). The two styles target completely different textures.
Why we cite it here: Egg protein chemistry: salt-timing + temperature-doneness relationships
how long does… · baking
How long does it take to temper eggs into a custard?
Tempering eggs takes 2–3 minutes of slow whisking + drizzling. The technique gradually warms cold yolks to hot-liquid temperature without scrambling. Then cook another 8–12 min until thickened.
Why we cite it here: Egg yolk protein denaturation chemistry — temperature-doneness curves
how long does… · fermentation
How long does cheese take to age?
Cheese aging ranges from 1 week (fresh cheese like ricotta) to 4+ years (parmigiano-reggiano stravecchio). Soft-ripened: 2–8 weeks · Semi-hard: 2–12 months · Hard: 6 months–4 years.
Why we cite it here: Cheese aging chemistry: proteolysis + lipolysis + texture evolution
how long does… · fermentation
How long does cultured butter take to make?
Cultured butter takes 12–48 hours total: 12–24 hours culturing cream + 10–30 minutes churning + 30 min washing. The fermentation step is what distinguishes cultured butter from regular sweet butter.
Why we cite it here: Butter fat chemistry + culturing fermentation reactions
how long does… · cooking
How long should brisket rest after cooking?
Brisket should rest 1–4 hours after cooking (minimum 1 hour, ideally 2). Wrap in butcher paper or foil and hold in an insulated cooler. Resting is non-negotiable — collagen sets, juices redistribute.
Why we cite it here: Collagen-to-gelatin conversion chemistry and muscle-fiber relaxation science
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: Stock chemistry + protein extraction science
how long does… · cooking
How long should meat marinate?
Meat marinade times vary by cut. Tender cuts (steak, chicken breast): 30 min – 4 hours. Tougher cuts (flank, skirt steak): 4–24 hours. Whole birds/large roasts: 12–48 hours. Avoid marinating past 48 hours — texture turns mushy.
Why we cite it here: Protein denaturation chemistry + acid effects on meat
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: Scientific framework for oil chemistry and smoke points
what temperature for… · cooking
What temperature does water boil at?
Water boils at 212°F (100°C) at sea level (1 atm). At higher altitudes, boiling point drops: 5,000 ft = 203°F (95°C), 10,000 ft = 194°F (90°C). Simmer is 180-205°F (82-96°C) — bubbles but not rolling. Pure water + atmospheric pressure determine the exact point.
Why we cite it here: Scientific framework for water-based cooking and altitude effects
how long does… · cooking
How long does butter last in the fridge?
Salted butter: 1-3 months fridge unopened; 2-4 weeks opened. Unsalted butter: 3 weeks fridge unopened; 2-3 weeks opened. Frozen butter: 6-9 months quality. Butter at room temperature in covered crock: 1-2 weeks (salted only). Rancidity = discard.
Why we cite it here: Scientific framework for butter chemistry + rancidity
what substitute for… · baking
What can I substitute for buttermilk?
Quick milk-acid swap: 1 cup milk + 1 tbsp white vinegar OR lemon juice; let sit 5-10 min until curdled. Other 1:1 substitutes: plain yogurt (thinned with milk), kefir, sour cream + milk, milk + cream of tartar (1.75 tsp/cup). Avoid: low-fat milk without acid (won't replicate tang or chemistry).
Why we cite it here: Dairy chemistry + acid-protein interactions
how to convert… · baking
How do I convert milliliters to cups?
US standard: 1 cup = 240 mL. Metric cup: 1 cup = 250 mL. Quick conversions: 60 mL = 1/4 cup · 120 mL = 1/2 cup · 180 mL = 3/4 cup · 240 mL = 1 cup · 480 mL = 2 cups · 1000 mL (1 L) = 4.2 cups (US) or 4 cups (metric). Use scale or measuring jug for precision.
Why we cite it here: Scientific framework for cooking measurement conventions
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: Pasta starch chemistry + gluten development during cooking
what ratio of… · beverage
What is the ratio of water to coffee?
SCA Golden Ratio: 1:15 to 1:18 by weight (60g coffee per 1000mL water). Pour-over (V60/Chemex): 1:15-17. French press: 1:12-15 (stronger). Espresso: 1:2 (18g coffee → 36g espresso). Cold brew concentrate: 1:5. Always weigh — volume scoops vary 20%+.
Why we cite it here: Coffee extraction chemistry + temperature physics
what ratio of… · baking
What is the ratio of butter to flour in pastry?
Pie crust (3-2-1 method): 3 parts flour : 2 parts butter : 1 part water by weight. Classic pâte brisée: 1:0.5 (200g flour : 100g butter). Pâte sucrée: 1:0.5-0.7. Biscuits: 1:0.5. Shortbread: 1:0.6-0.75 (more butter = more crumbly). Puff pastry: 1:0.8-1. Higher butter = more flaky/tender; lower butter = sturdier.
Why we cite it here: Pastry chemistry + butter-water-gluten interactions
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