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

Input: Consider Input: When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, temperature and duration, can you give example for several typical cases? (for example, vegetable oil, medium heat, 15 minutes, etc)How does this affect the nutrition and energy calculation? For example if 50 grams of vegetable oil contains ~400 kcal, how much calories does some food cooked with that much oil has?

Output: Stir-frying: how much of the oil evaporates?


Input: Consider Input: I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook it, but loses its crunch the next day when I want to take it as part of a picnic lunch.Is there a way to avoid the limp-crusted fried chicken on day 2?P.S. I remove skin and all visible fat, and I drain on paper towels both top and bottom sides.

Output: Crispy fried chicken goes limp: picnic disaster


Input: Consider Input: If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated, since over-mixing can make the gluten form and you'll end up with a tough cake.If you work with gluten-free flour, can you mix as long as you want?


Output: Can you overmix a gluten-free cake?