Given the background description of some cooking related query, summarize the question into a title
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Question: Are there any available substitutes for greek yogurt?I don't have any in the fridge. Looking for a substitution besides regular yogurt or any yogurt based substitution. Looking to make a creamy like cold sauce for fish tacos.

Answer: Substitutions for greek yogurt?


Question: I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and olive oil for a few minutes, then added the chicken until it was no longer pink. I then added the chicken stock, brought it to a rolling boil, and turned it down to simmer for about an hour. The result was really tasty soup with really dry chicken pieces. It was even drier when reheated the next day. Is there a way to avoid this? I'm making another pot tonight using boneless skinless chicken thighs and want to make sure I don't make the same mistake (whatever that may be)!

Answer: How to prevent dry chicken in soup?


Question: When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?

Answer:
Why and when do you need to dock dough?