TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose".One way was to cook some more rice, of course. However, I wonder, is there another commonly usable ingredient to thicken up things?I'm thinking - if it's too thick, I'd pour in some water or milk. Possibly oil too. But what if I want to accomplish the opposite?

SOLUTION: Common ingredient to thicken the soup

PROBLEM: Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising.Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure how I defrost it so it also then rises correctly and cooks well.If I just leave it out uncovered it will presumably rise inconsistently because the middle will take much longer to defrost? So should I leave it in the fridge first?Or, is it better left somewhere warm through the entire defrost to help fire up the yeast?Or have I "done it wrong" and may as well dump this particular piece?

SOLUTION: Defrosting pizza dough correctly?

PROBLEM: What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?

SOLUTION:
How to cook eye of round roast?

