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J. Kenji López-Alt, "The Food Lab"

J. Kenji López-Alt, "The Food Lab" is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 16 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 to convert… · cooking

    How do I convert celsius to fahrenheit for cooking?

    Formula: °F = (°C × 9/5) + 32. Quick rule: double °C and add 32 (close approximation). Critical cooking temps: 165°F = 74°C (USDA safe poultry) · 145°F = 63°C (medium-rare beef) · 350°F = 175°C (standard baking) · 500°F = 260°C (pizza/bread crust).

    Why we cite it here: Authoritative home reference with detailed temperature explanations

  2. 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: Detailed marinating methodology + timing testing

  3. 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: Detailed time-temperature analysis for chicken

  4. 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: Detailed pork cooking science + modern temperatures

  5. what temperature for… · cooking

    What temperature should I sous vide steak at?

    Sous vide steak temperatures by doneness: Rare 125°F (52°C) · Medium-rare 130-134°F (54-57°C) · Medium 135-144°F (57-62°C) · Medium-well 145-154°F (63-68°C) · Well 155°F+ (68°C+). Hold 1-4 hours.

    Why we cite it here: Sous vide temperature + time charts for steak with quality ratings

  6. 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: Salmon time-temperature analysis with photographs

  7. what temperature for… · cooking

    What temperature should a pizza oven be?

    Neapolitan pizza: 800-900°F (430-480°C) for 60-90 sec bake. New York style: 600-700°F (315-370°C). Detroit/Sicilian: 500-550°F (260-290°C). Home oven max: 500-550°F. Wood-fired ovens routinely hit 900-1000°F for authentic chars.

    Why we cite it here: Home oven workarounds for Neapolitan-style pizza

  8. 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: Reverse-sear methodology and grilling temperatures with photos

  9. 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: Deep-fry science + food-by-food temperature guide

  10. 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: Simmer vs. boil + altitude cooking practical guide

  11. 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: Scientific framework for buttermilk substitution + acid activation

  12. 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: Vinaigrette science + ratio testing with sensory results

  13. 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: Definitive science of dry brining with timing + ratio testing

  14. 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: Scientific framework for beef doneness + pasteurization

  15. 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 cooking science + al dente timing + water ratio testing

  16. what ratio of… · baking

    What is the ratio of yeast to flour in bread?

    Standard ratio: 1% yeast by flour weight (bakers percent). For 500g flour: 5g instant yeast (~1.5 tsp) or 6g active dry. Cold/slow ferment: 0.2-0.5% yeast for 12-24 hr rise. Sweet/enriched dough: 1.5-2% yeast (sugar slows yeast). Sourdough: replaces commercial yeast entirely (10-20% starter).

    Why we cite it here: Bread science + yeast-temperature-time relationships

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