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J. Kenji López-Alt, "The Food Lab"

J. Kenji López-Alt, "The Food Lab" is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 22 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 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: Detailed marinating methodology + timing testing

  2. 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: Detailed time-temperature analysis for chicken

  3. what temperature for… · cooking

    What temperature should pork be cooked to?

    USDA pork minimum: 145°F (63°C) + 3 min rest. Modern chef preference: 145°F for tender cuts (chops, tenderloin) = juicier; 195-205°F for slow-cooked cuts (shoulder, brisket-style) = fall-apart tender. Pork has been safe for medium-rare since 2011 USDA revision.

    Why we cite it here: Detailed pork cooking science + modern temperatures

  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: Sous vide temperature + time charts for steak with quality ratings

  5. what temperature for… · cooking

    What temperature should salmon be cooked to?

    FDA minimum: 145°F (63°C). Chef-preferred for moist salmon: 120-125°F (49-52°C) for rare, 125-130°F (52-54°C) medium-rare. White albumin appears at 140°F+; salmon dries out above 135°F. Most home cooks aim for 130°F.

    Why we cite it here: Salmon time-temperature analysis with photographs

  6. what temperature for… · cooking

    What temperature should a pizza oven be?

    Neapolitan pizza: 800-900°F (430-480°C) for 60-90 sec bake. New York style: 600-700°F (315-370°C). Detroit/Sicilian: 500-550°F (260-290°C). Home oven max: 500-550°F. Wood-fired ovens routinely hit 900-1000°F for authentic chars.

    Why we cite it here: Home oven workarounds for Neapolitan-style pizza

  7. what temperature for… · cooking

    What temperature should a grill be for steak?

    High-heat searing zone: 450-550°F (230-290°C) direct heat for crust. Medium zone: 350-400°F (175-205°C) for finishing thick cuts. Reverse-sear: 225-275°F low + 500°F+ sear. Steakhouse grills: 700-1500°F infrared for hard crust.

    Why we cite it here: Reverse-sear methodology and grilling temperatures with photos

  8. 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: Deep-fry science + food-by-food temperature guide

  9. what temperature for… · cooking

    What temperature does water boil at?

    Water boils at 212°F (100°C) at sea level (1 atm). At higher altitudes, boiling point drops: 5,000 ft = 203°F (95°C), 10,000 ft = 194°F (90°C). Simmer is 180-205°F (82-96°C) — bubbles but not rolling. Pure water + atmospheric pressure determine the exact point.

    Why we cite it here: Simmer vs. boil + altitude cooking practical guide

  10. what ratio of… · cooking

    What is the ratio of vinegar to oil in salad dressing?

    Classic vinaigrette: 1 part vinegar (or acid) to 3 parts oil (1:3). For tangier dressings: 1:2 (more vinegar). For milder dressings: 1:4. Emulsified dressings: add 1 tsp mustard or honey per cup as binder. Always season + whisk vigorously or shake in jar.

    Why we cite it here: Vinaigrette science + ratio testing with sensory results

  11. what ratio of… · cooking

    What is the ratio of salt to meat for dry brining?

    Standard chef ratio: 1% salt by meat weight (López-Alt). Kosher salt (Diamond Crystal): 1 tsp per pound. Morton kosher: 3/4 tsp per pound. Apply 24-48h before cooking, rest uncovered in fridge. NOT for fish/thin cuts.

    Why we cite it here: Definitive science of dry brining with timing + ratio testing

  12. what temperature for… · cooking

    What temperature should beef be cooked to?

    USDA minimums: ground beef 160°F (71°C); steaks/roasts 145°F (63°C) + 3 min rest. Chef-preferred doneness: rare 125°F · medium-rare 130-135°F · medium 140-145°F · medium-well 150°F · well 160°F+. Pull steak 5°F before target for carryover.

    Why we cite it here: Scientific framework for beef doneness + pasteurization

  13. how long does… · cooking

    How long does pasta take to cook?

    Dried pasta: 8-12 minutes for most shapes. Spaghetti/linguine: 8-10 min al dente, 10-12 min soft. Penne/rigatoni: 11-13 min. Fresh egg pasta: 2-4 minutes. Whole-wheat: 1-2 min longer than white. Always test 1-2 min before package time — al dente has slight bite at center.

    Why we cite it here: Pasta cooking science + al dente timing + water ratio testing

  14. what ratio of… · baking

    What is the ratio of yeast to flour in bread?

    Standard ratio: 1% yeast by flour weight (bakers percent). For 500g flour: 5g instant yeast (~1.5 tsp) or 6g active dry. Cold/slow ferment: 0.2-0.5% yeast for 12-24 hr rise. Sweet/enriched dough: 1.5-2% yeast (sugar slows yeast). Sourdough: replaces commercial yeast entirely (10-20% starter).

    Why we cite it here: Bread science + yeast-temperature-time relationships

  15. what ratio of… · cooking

    What ratio of meat to binder for meatballs?

    Classic meatball: 4-5 parts ground meat to 1 part binder (by weight). Per 500g meat: 100-125g binder (breadcrumbs + egg + milk + parmesan). Italian-American: 80% beef + 20% pork + binder = 4:1 ratio. Variations differ by tradition; tighter binder = denser meatball.

    Why we cite it here: Detailed scientific exploration of meatball making

  16. what temperature for… · cooking

    What temperature for sous vide egg yolk?

    Sous vide egg yolks at 145°F / 63°C for 45 minutes — gives custardy, spoonable consistency (classic "63° egg"). Lower (140°F) = runnier; higher (149°F / 65°C) = firmer-set. Time: 45 min minimum for whites + yolks to set; up to 1 hour fine.

    Why we cite it here: Sous vide egg practical methodology + serving suggestions

  17. 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: Definitive modern science of brining + dry-brine evolution

  18. what ratio of… · cooking

    What ratio of salt to water for turkey brine?

    Wet turkey brine: 5–6% salt by weight (1 Tbsp Diamond Crystal kosher per cup water) + 3% sugar, 12–24 hours cold. Dry brine (preferred): 1% salt by total bird weight, 24–72 hours uncovered in fridge. Both methods + Thanksgiving-friendly proportions.

    Why we cite it here: Definitive modern turkey-brine guide + dry-brine advocacy

  19. how to convert… · cooking

    How do you convert microwave cooking time for different wattages?

    Higher wattage = less time. Multiplier formula: new_time = recipe_time × (recipe_watts ÷ your_watts). Recipe says 1000W, you have 700W: cook 43% longer. Recipe says 700W, you have 1200W: cook 42% shorter. Common ratio: 1000W to 700W = 1.43× the time.

    Why we cite it here: Modern food science explanation of microwave heating physics

  20. 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: Spatchcock vs whole + temperature gradient physics in poultry

  21. 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: Food-science explanation of why rib temperature differs from food-safety temp

  22. 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: Food-science explanation of brisket tenderness + slice-direction physics

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