Tier 2 source3 answers cite this
Julia Child, "Mastering the Art of French Cooking"
Julia Child, "Mastering the Art of French Cooking" 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.
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what ratio of… · baking
What is the ratio of butter to flour in pastry?
Shortcrust: 1:2 (1 part butter to 2 parts flour). Pie crust: 1:1.5 to 1:2. Biscuits: 1:3 to 1:4. Roux: 1:1 (equal parts). All-butter croissant: 1:2 by weight. Adjust hydration with water/milk to reach correct consistency.
Why we cite it here: Classic French pastry ratios + technique
what temperature for… · cooking
What temperature should water be for poaching eggs?
Water at 180-190°F (82-88°C) — barely simmering, NEVER boiling. Surface should show small bubbles rising occasionally but not a rolling boil. At rolling boil (212°F / 100°C), egg whites disperse into strings. At simmer, whites coagulate cleanly around yolk in 3-4 minutes.
Why we cite it here: Canonical French poaching method with vinegar
what temperature for… · cooking
What temperature for soft-boiled eggs?
Rolling boil at 212°F (100°C). Times from boiling: 4-5 min runny yolk · 6-7 min set white runny yolk · 8 min jammy yolk · 9-10 min just-set. Start cold eggs from fridge; lower gently into boiling water.
Why we cite it here: Canonical French oeuf à la coque method
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