Given the background description of some cooking related query, summarize the question into a title

A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as DufourSo, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.htmlSecondly, how long do I have to freeze that stuff?Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming".So, what is the way to make it soft?Do I have to add warm water and crush it?Or do I have to heat it in an oven?
How should I deal with "thawed frozen puff pastry"?

I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such that most egg shells do not contain any salmonella anymore.I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things:What is the risk that these eggs contain salmonella? Is this risk negligible? Should I use supermarket eggs to make food with raw eggs in it, for example chocolate mouse, and only use these eggs for food which is heated?If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course).A related question might be Is it safe to eat raw eggs?. The answer seem to be yes, but here it also seems that it is about 'supermarket eggs'.
What is the danger of salmonella in 'home laid eggs' and how should I clean them?

Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken.How to do it? Does it have some special methods to preserve the quality?

How to stuff and/or spice the chicken BELOW the skin?

