While I agree on a whole lot of points and probably just about everything, "from salads to grilled meat" covers "something not cooked" and "something cooked but

While I agree on a whole lot of points and probably just about everything, "from salads to grilled meat" covers "something not cooked" and "something cooked but very resistant to anything penetrating more than like half a centimeter". That's not a very wide range of food, particularly where these ingredients are concerned. How about a stewed tomato dish? Eggplant Parmesan? Curry? Stuff where salt and oil would have literally any chance of penetrating or affecting the chemistry for more than a few minutes or millimeters? It fairly clearly works better afterward for stuff that doesn't, but that's hardly all or even most food.