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Harold McGee, On Food + Cooking

Harold McGee, On Food + Cooking is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 3 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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  1. how long does… · cooking

    How long should I marinate chicken?

    Acid-based marinades: 30 min to 2 hours max (longer = mushy texture). Oil-based or dairy/buttermilk marinades: 2-12 hours. Dry brines (salt-only): 1-24 hours. Never marinate frozen chicken; refrigerate during marination.

    Why we cite it here: Protein denaturation + acid breakdown chemistry

  2. 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: Cream chemistry, whipping mechanics (fat globule structure)

  3. what substitute for… · baking

    What can I substitute for cornstarch?

    Best 1:1 sub: arrowroot OR potato starch. For thickening sauces: 2 tbsp flour per 1 tbsp cornstarch (less translucent). For gluten-free: tapioca starch 1:1. For baking: 2 tbsp flour OR 2 tbsp arrowroot per 1 tbsp cornstarch.

    Why we cite it here: Starch chemistry: amylose vs amylopectin behavior

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