TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F. Once the cheese has started to bubble very slowly, I remove them, dab them with a towel to remove excess grease, and then place them on paper towels or brown paper, flipping them once, to cool and wick away additional grease. Not surprisingly, the crackers are always very greasy even with the dabbing/wicking. What could I add to the shredded cheese to make the crackers less greasy without dramatically increasing their carbohydrate count, and how much of that ingredient should I use (assuming two cups of cheddar per "recipe")? In lieu of adding anything to the cheddar, is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?

SOLUTION: How do I make my cheese "crackers" less greasy?

PROBLEM: Does it change the taste, the texture, or anything else?And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.

SOLUTION: Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?

PROBLEM: I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if that makes a difference. Intended use of used marinade: Marinate chicken which will then be cooked in the oven. It will not be used with anything that won't be cooked (like a sauce).

SOLUTION:
Can you reuse marinade used with raw chicken?