"There's a myth that you can add a potato to the soup and it will somehow remove the salt. Really, it's just adding a very bland substance to the soup, one that needs a lot of salt to taste right. Removing the potato at the end will remove liquid as well as salt without radically altering the balance. You might as well just add water, which achieves the same effect. Or you can go ahead and add the potato, and leave it in. Either way, you're basically just adding more soup to the soup to dilute the salt."
"Lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. It also contains no trans-fats while Margarine and Shortenings do. The 'lard is bad for you' myth was started by the hydrogenated vegetable oil producers who wanted to push butter and lard off the shelves to make room for their chemical crapola."
"The 'flip once' team and the 'flip often' team are both right and wrong at the same time. It does not matter, for even cooking, how often meat is flipped. Most of the internal cooking process works through liquid redistribution as the muscle contracts and expands accordingly."
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