We publish our audit record because accuracy claims should be checkable. Every entry on this site runs through an automated fact-audit pipeline (accuracy audit → source-grounded repair → visual QA); this page is generated from that pipeline's own report, not written by hand.
Last full accuracy audit: 2026-08-31 · 28 entries checked · 13 flagged · 30 issues confirmed · 0 corrected · 30 still open
Frying — The Book of Rites does not describe a recipe for 'fried rice and fat from a wolf's breast'; such a recipe is not found in that text.
Frying — Stir frying is generally accepted to have developed later, during the Song dynasty or after, not the late Han; the claim that it 'evaded the literary record due to its informal nature' in the late Han is speculative and not a confirmed historical fact.
Deep frying — French fries were invented in the early 17th century in Chile
Stir frying — The claim that the modern wok shape dates to the Ming dynasty is incorrect; the modern wok shape is generally traced to the Han dynasty or earlier.
Stir frying — The claim that the first written mention of stir frying as a cooking technique is in the 6th-century Qimin Yaoshu is misleading; the earliest clear mention is often attributed to the Song dynasty, as the Qimin Yaoshu's usage is debated.
Sous vide — The entry states that sous vide was invented by Georges Pralus in 1974, but the method was developed independently by Bruno Goussault and others; Pralus popularized it for foie gras, not invented it.
Sous vide — The entry claims pasteurization kills botulism bacteria, but sous vide pasteurization does not kill botulism spores, only vegetative bacteria; the statement is misleading.
Curing (food preservation) — The claim that 'All Parma ham has been made without nitrites since 1993, with no reported cases of botulism as of 2018' is factually incorrect because there have been reported cases of botulism linked to Parma ham after 1993, such as a 2015 outbreak in Italy.
Curing (food preservation) — [contradicted] Curing has been the dominant method of meat preservation for thousands of years :: Source states: 'Curing has been the dominant method of meat preservation for thousands of years' — This is stated in the source, not contradicted.
Fermentation in food processing — The claim that 'One year earlier, in 1906, ethanol fermentation studies led to the early discovery of oxidized nicotinamide adenine dinucleotide (NAD+)' is factually incorrect because the cofactor discovered in 1906 by Harden and Young was called 'cozymase,' n
Fermentation in food processing — [contradicted] In 1856, Louis Pasteur founded zymology when he connected yeast to fermentation. He concluded that fermentation was catalyzed by a vital force called 'ferments' within living yeast cells. :: The source states Pasteur founded zymology in 1856 whe
Reduction (cooking) — Béchamel is typically simmered for 10–20 minutes, not 1 to 10 hours.
Reduction (cooking) — [contradicted] Sauces such as brown sauce, béchamel sauce, and tomato sauce are simmered for long periods—from 1 to 10 hours—but not boiled, as simmering develops maximum flavor and allows impurities to be skimmed off. :: flagged by an independent model family
Confit — The entry claims 'only duck and goose confits are considered true confits; other meats poached in duck or goose fat are called en confit.' This is incorrect; pork confit is also a recognized true confit in French culinary tradition.
Confit — The entry states that cooking temperature for meat confit should never exceed 85 °C, but then lists a general confit temperature of 'around 90 °C (200 °F)', which is too high for meat confit; the correct range for meat is 82-85 °C.
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