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Tier 2 source13 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 13 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. 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

  2. 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

  3. what substitute for… · baking

    What can I substitute for sugar in baking?

    Best sugar substitutes for baking: honey/maple (3/4 cup = 1 cup sugar, reduce liquid 1/4 cup) · coconut sugar (1:1 by weight) · monk fruit (1:1) · erythritol (1:1, cooling aftertaste) · stevia (1/2 cup per 1 cup sugar).

    Why we cite it here: Standard home reference with sugar substitute conversions

  4. 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

  5. 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

  6. 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+soda combos) · buttermilk (in baked goods). Match function: egg-white stabilization, leavening, crystallizing prevention.

    Why we cite it here: Standard home reference with classical substitute ratios

  7. 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

  8. what ratio of… · cooking

    What is the right ratio of salt to pasta water?

    Canonical: 4 quarts (3.8 L) water + 2 Tbsp kosher salt per pound of pasta. Salt level ~1% by water weight — should taste like the sea. Salt added during cooking penetrates pasta; table-salt afterward does not.

    Why we cite it here: Standard home reference for pasta cooking

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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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