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

Ex Input:
Every time I make jam I always manage to set it too hard. Is there any way to recover it once it's done this?

Ex Output:
How to recover jam that has set too hard?


Ex Input:
Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.

Ex Output:
How do I keep meringue from "weeping"?


Ex Input:
My quesadillas keep turning into burritos. This happens because I fold the tortilla in half but it doesn't stay so I tuck it in and roll it up by then it becomes a burrito (full and round). What's the difference? How do I make my quesadillas come out flat?

Ex Output:

At what step is the difference made between a quesadilla and burrito?