instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now?
answer:
How do I properly freeze and reheat a cooked, marinated steak?


question:
I enjoy eating ramen noodles cooked in the microwave at work. I've already learned to toss the sodium seasoning packet to avoid the salt, but I notice the noodles themselves have lots of fat and much of it saturated. (I understand the noodles are deep-fried as part of the preparation for packaging.) In an attempt to reduce the fat content, I dump the water after the noddles are cooked and add more water to start up a new broth. (For reference, I add Thai red curry seasoning and either an egg, canned salmon or both. If I have one, I'll squeeze a lime over the finished product.)Does it help reduce the fat content of the meal if I dump the initial broth? Is there any way to know how effective the practice is?
answer:
Does dumping the water from boiling ramen noodles reduce the fat content much?


question:
I forgot to add the vanilla at the end of making my vanilla pastry cream for eclair cake. Can I add it now after its been in the frig overnight? I'm going to fold in whipped cream also.
answer:

Can I add vanilla to pastry cream after its cooled?