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Modernist Cuisine, Vol. 3

Modernist Cuisine, Vol. 3 is a tier 1 source on AskedWell — Peer-reviewed / governmental / scientific. Highest institutional trust. It's cited in 5 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. what ratio of… · cooking

    What ratio of salt to water for chicken brine?

    Wet brine for chicken: 5–6% salt by weight (1 Tbsp Diamond Crystal kosher salt per cup water) for 4–24 hours. Add 3% sugar (1 Tbsp per cup) for browning. Cold brine in fridge. Rinse + pat dry before cooking. Dry brine: 1% salt by weight, 12–24 hours.

    Why we cite it here: Comprehensive equilibrium-brining + temperature theory

  2. what ratio of… · fermentation

    What ratio of salt to fish for smoking cure?

    Cold-smoke fish cure: 5–10% salt by weight of fish, 12–24 hours refrigerated. Hot-smoke cure: 3–5% salt, 4–12 hours. Add 3% sugar to balance + assist browning. Pink salt (sodium nitrite) optional for color + safety on long-cure fish. Always rinse + dry before smoking.

    Why we cite it here: Equilibrium-curing math + temperature curves for fish smoking

  3. what temperature for… · cooking

    What internal temperature for whole turkey?

    Whole turkey is done at 165°F (74°C) in the deepest part of the breast AND thigh per USDA. Pull the bird at 160°F breast / 170°F thigh and rest 20-30 min — carryover takes both to the safe target. Stuffing must also reach 165°F.

    Why we cite it here: Protein denaturation curves for turkey breast vs thigh; explains the 160°F vs 170°F pull-temp difference

  4. what temperature for… · cooking

    What internal temperature for ribs?

    Ribs are food-safe at 145°F (63°C) per USDA but TENDER at 190-203°F (88-95°C) when collagen breaks down to gelatin. The "probe test" matters more than the number — ribs are done when the probe slides in like soft butter, typically 200-203°F internal.

    Why we cite it here: Collagen → gelatin breakdown curves + temperature science for slow-cooked meats

  5. what temperature for… · cooking

    What internal temperature for brisket?

    Brisket is done at 203°F (95°C) internal — but the "probe test" is more reliable than the number. Insert probe; if it slides through like room-temp butter with minimal resistance, brisket is done. Range: 195-208°F depending on cut + connective tissue.

    Why we cite it here: Collagen denaturation curves + sous-vide-style explanation of brisket physics

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