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

Example Input: I should have paid more attention but after regular washing of top surface, my half-inch-thick board is rocking like a cradle.Not practical flipped over as it has a counter lip. Tried keeping backside moist over 24hrs but no noticeable affect.Wet grass and sunshine here:http://boards.straightdope.com/sdmb/showthread.php?t=573448doesn't sound very practical. Any indoor solutions?
Example Output: unwarp my cutting board?

Example Input: Making royal icing today, for a rather overdue Christmas cake.I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar.So today I used 3 egg whites and as much icing sugar as "felt right". Is this fair enough? If it's taking a long time for stiff peaks to form, is this a sign of too little icing sugar? And if I overdid the icing sugar how would I tell?
Example Output: Royal icing - how important is accurate measuring?

Example Input: If you brine chicken in a high saline solution and and then cook it using a dry heat method it will come out salty. IF however you do the same thing and then cook it with a wet heat method e.g. soup it doesn't come out salty or seem affected by the brine. Why is this?Thanks
Example Output:
Why does brining work with dry heat methods and not wet heat methods?