Tier 2 source3 answers cite this
Mark Bittman, "How to Cook Everything"
Mark Bittman, "How to Cook Everything" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 3 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.
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how long does… · cooking
How long does it take to roast vegetables?
Most vegetables roast 20–45 minutes at 400–425°F (200–220°C). Quick-cooking: peppers, asparagus 15–20 min · Standard: broccoli, cauliflower 25–30 min · Root vegetables: 35–45 min · Whole squash: 45–90 min.
Why we cite it here: Comprehensive per-vegetable roasting timing reference
how long does… · cooking
How long do quick-pickled vegetables take?
Quick refrigerator pickles are ready in 1 hour to 24 hours. Standard target: 4–24 hours for full vinegar-flavor absorption. Refrigerator pickles last 2–4 weeks but are not shelf-stable like canned pickles.
Why we cite it here: Standard home reference for quick pickling + base brine ratios
how long does… · cooking
How long does salt-curing vegetables take?
Salt-curing vegetables takes 1–24 hours depending on cut size and intended use. Cucumbers for crispy pickles: 1–3 hours · daikon for Korean banchan: 30–60 min · eggplant for cooking: 30 min · cabbage for kimchi: 2–4 hours.
Why we cite it here: Standard home reference for vegetable preparation including salt-curing
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