1--Slightly pink pork will make you sick and kill you.

2--Don't wash mushrooms because they'll soak up too much water and lose
flavor.

3--All alcohol burns off during cooking.

"Viva" privacy.net> wrote in message
news:6h3rfvFilte7U1@mid.individual.net...

false. pork these days is much safer than it used to be.

false. as proven on the "myth smashers" episode of good eats, the amount of
water absorbed by mushrooms by washing or soaking is so small it has no
effect on the flavor or texture.

false. there is a residual amount of aocohol remaining after cooking. but
it's a very small amount, so it's really nothing to worry about.

false. salting meat before cooking helps brown it, which helps to seal in
moisture.

On Wed, 20 Aug 2008 19:34:06 -0500, "Viva" privacy.net> wrote:

All false, I reckon.

"Ben newsam" gmail.com> wrote in message
news:0v0qa4128rirp1eg8nsmd8sabmo83b77eb@4ax.com...

(from a chef's blog)
Reality: We're not saying you should go hog wild on pork sashimi, but
trichnosis is largely a thing of the past, due to changes in pig feeding
techniques. A temperature of 137-141F would be sufficient to kill off the
larvae that cause the disease, but a pork roast cooked to a 160F internal
temperature will still have a slightly pink center. It's safe to pig out."

Reality: Yes, mushrooms are porous, but they're also 90%% water. A rinse
isn't going to make a noticeable difference in the flavor of the end
product, and you'll be assured that they're grime free.