Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Problem: I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "cooking". So, that is one unproven benefit I know of.I am also interested in taste differences. If it tastes about the same I would much rather not spend all that time making a vinaigrette. The consistency of the liquid would obviously be different - does that give a different mouthfeel perhaps?Any experienced salad makers here with some insights?
Solution:
Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?