Separating the myths from the realities of cooking information can be as tricky as separating the yolks and whites of eggs. Does it really help to add salt to egg whites before beating them? Will searing meat seal in juices during the roasting? In fact, performing these rituals may reassure the cook but will accomplish little else. Salt actually increases the whipping time required to turn egg whites into snow, and it decreases the stability of the final result. Searing meat does nothing to retain juices, although it does improve the flavor.
That is the sort of invaluable, fundamental information provided...
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