Tier 2 source3 answers cite this
The Joy of Cooking (Irma Rombauer et al.)
The Joy of Cooking (Irma Rombauer et al.) 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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Every answer citing this source
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how long does… · cooking
How long should I blanch vegetables?
Blanching times range 30 seconds to 5 minutes in boiling water, depending on vegetable. Spinach: 30 sec · green beans: 2 min · broccoli florets: 3 min · whole carrots: 5 min. Always ice-bath immediately to stop cooking.
Why we cite it here: Standard home-cook blanching reference; specific per-vegetable times
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: Standard home-cook reference with timing tables
what ratio of… · cooking
What is the right salt percentage for a brine?
Brine salt percentages vary by application: 5–6% for wet-brining meat · 2–4% for pickling vegetables · 2.5% for fermenting kraut/kimchi · 3.5–5% for fermenting pickles · 8–10% for long-term storage brines.
Why we cite it here: Standard home reference for cooking brines + pickling
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