Tier 2 source14 answers cite this
The Joy of Cooking
The Joy of Cooking is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 14 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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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: Standard home reference for roux + variations + thickening calculations
what ratio of… · cooking
What is the right vinegar to water ratio for pickles?
Quick refrigerator pickles use 1:1 vinegar to water by volume (50/50 brine). Canned shelf-stable pickles need 1:1 minimum for safety (pH below 4.6). Variations: 2:1 vinegar:water for stronger pickle · 1:2 for milder.
Why we cite it here: Standard home reference with pickling brine ratios + variations
what substitute for… · baking
What can I substitute for sugar in baking?
Best sugar substitutes for baking: honey/maple syrup (3/4 cup liquid = 1 cup sugar, reduce other liquid by 1/4 cup) · coconut sugar (1:1 by weight) · monk fruit sweetener (1:1) · erythritol (1:1 but cooling aftertaste) · stevia (1/2 cup per 1 cup sugar but mostly no calories).
Why we cite it here: Standard home reference with sugar substitute conversions
what substitute for… · baking
What can I substitute for butter in baking?
Best butter substitutes: olive oil (use 3/4 the amount, reduce liquid) · coconut oil (1:1) · Greek yogurt (1:1 for moister result) · vegetable shortening (1:1, flakier in pies) · applesauce (1:1 for healthier cookies). Choice depends on recipe role.
Why we cite it here: Standard home reference with butter substitute formulas + variations
what substitute for… · cooking
What can I substitute for vegetable oil?
Best vegetable oil substitutes by use: melted butter (1:1, richer flavor) · olive oil (1:1, savory flavor) · coconut oil (1:1, sweet baking) · applesauce (1:1, lower calorie cookies) · avocado oil (1:1, neutral). All work depending on what the recipe needs.
Why we cite it here: Standard home reference with oil substitute conversions
what substitute for… · baking
What can I substitute for cream of tartar?
Best cream of tartar substitutes: lemon juice (1/2 tsp per 1/4 tsp cream of tartar) · white vinegar (same ratio) · baking powder (replaces tartar+baking soda combos) · buttermilk (in baked goods only). Function depends on what the recipe needs — stabilizing egg whites, leavening, or crystallizing prevention.
Why we cite it here: Standard home reference with classical substitute ratios
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: Standard home reference with conversion tables
how to convert… · cooking
How do I convert tablespoons to teaspoons?
1 tablespoon = 3 teaspoons (US standard). 1 fluid ounce = 2 tablespoons = 6 teaspoons. 1 cup = 16 tablespoons = 48 teaspoons. 1 pint = 32 tablespoons. Memorize: 3 teaspoons per tablespoon for quick mental conversion.
Why we cite it here: Standard home reference with volume conversion tables
what ratio of… · cooking
What is the right ratio of salt to pasta water?
Italian standard: 10g salt per liter of water (~1% salt by weight, "salty like the sea"). Use 4 quarts water per pound of pasta. So 4 quarts water + 40g salt + 1 lb pasta. Salt the water generously — undersalted pasta water = bland pasta no sauce can fix.
Why we cite it here: Standard home reference for pasta cooking
what ratio of… · cooking
What is the right ratio of stock to water?
Concentrated stock to dilute for soup: 1:4 to 1:6 ratio. Standard home stock (already brewed): use straight or diluted 1:1. Industrial demi-glace: dilute 1:10 to 1:20. Bouillon cube: 1 cube per 1-2 cups water.
Why we cite it here: Standard home reference for soup + stock
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: Standard home reference with vinaigrette variations
how long does… · cooking
How long should meat marinate?
Meat marinade times vary by cut. Tender cuts (steak, chicken breast): 30 min – 4 hours. Tougher cuts (flank, skirt steak): 4–24 hours. Whole birds/large roasts: 12–48 hours. Avoid marinating past 48 hours — texture turns mushy.
Why we cite it here: Standard home reference with marinade variations
how long does… · baking
How long does it take to proof yeast?
Active dry yeast proofs in 5–10 minutes at 105–115°F (40–46°C) with sugar. Sweet spot: 10 min. If yeast hasn't foamed in 15 min, it's dead — restart with fresh yeast. Instant yeast skips proofing entirely.
Why we cite it here: Standard home reference for proofing yeast
what ratio of… · cooking
What is the right water to rice ratio?
Standard white rice: 1:2 ratio (1 cup rice + 2 cups water). Long-grain (jasmine, basmati): 1:1.5 to 1:2. Short-grain (sushi rice): 1:1.25 to 1:1.5. Brown rice: 1:2 to 1:2.5. Brown rice + soaking: 1:2. Pre-cook rinsing matters most for sushi-style.
Why we cite it here: Standard home reference with rice ratios + cooking methods
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