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Nathan Myhrvold, "Modernist Cuisine"

Nathan Myhrvold, "Modernist Cuisine" is a tier 1 source on AskedWell — Peer-reviewed / governmental / scientific. Highest institutional trust. It's cited in 6 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 does a sous-vide egg take?

    Sous-vide eggs cook 45–75 minutes depending on target texture. Classic 63°C egg: 60–75 min. Soft set: 45 min. Hard cooked: 45 min at 75°C. Eggs are time-flexible at sous-vide.

    Why we cite it here: Canonical sous-vide egg temperature/time science

  2. 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: Scientific cooking reference with precise temperature requirements

  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: Scientific temperature-time framework for chicken safety + quality

  4. 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: Pasteurization time-temperature charts + scientific framework

  5. 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: Industrial frying temperature analysis

  6. 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: Scientific framework for salt penetration + meat chemistry

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