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James Beard, "American Cookery"

James Beard, "American Cookery" 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.

Every answer citing this source

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  1. how long does… · cooking

    How long should I blanch vegetables?

    Blanching times range 30 seconds to 5 minutes in boiling water, depending on vegetable. Spinach: 30 sec · green beans: 2 min · broccoli florets: 3 min · whole carrots: 5 min. Always ice-bath immediately to stop cooking.

    Why we cite it here: Vegetable + preservation timing tables

  2. what ratio of… · cooking

    What is the classical mirepoix ratio?

    Classical French mirepoix is 2:1:1 by weight — 50% onion + 25% carrot + 25% celery. White mirepoix swaps carrot for leek/parsnip. "Holy trinity" (Cajun) is 1:1:1 — equal onion, celery, bell pepper.

    Why we cite it here: Comparative American + European aromatic-base methodology

  3. 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: American + European vinaigrette traditions + variations

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