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Julia Child + Simone Beck, "Mastering the Art of French Cooking, Vol. 1"

Julia Child + Simone Beck, "Mastering the Art of French Cooking, Vol. 1" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 4 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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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: Detailed vegetable preparation timing reference

  2. what ratio of… · cooking

    What is the right ratio of fat to flour for a roux?

    Classic roux is 1:1 fat-to-flour by WEIGHT (not volume). 1 oz butter + 1 oz flour = 2 oz roux thickens ~1 quart liquid. Type determines color: white (2 min), blonde (5 min), brown (10 min), dark/cajun (30+ min).

    Why we cite it here: Canonical English reference for classical French roux methodology

  3. 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: Canonical English reference with mirepoix methodology

  4. 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: Detailed home reference for vinaigrette technique

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