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

Ex Input:
Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.

Ex Output:
Using cueritos (Pork Rinds) for ground beef


Ex Input:
I'm building a breadbox that will hold multiple loaves of bread. I was wondering if it would be a good idea to put a gasket around the lid to reduce air infiltration but I don't know what is more important. So is the key to keep out light or air or both?

Ex Output:
What makes bread mold grow; light, air or both?


Ex Input:
I am attempting to make dauphinoise potatoes using this recipe: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoesI am preparing them for tomorrow. So the aim is to put them directly into the oven tomorrow. I've done the cream and the boiling and they are in the tray ready to go, sans cheese.My question is: I followed the recipe but I'm not that great with the knife and thus my slices were a bit thick, probably 5-6mm.It said to cook them for about 3 minutes in the simmering cream, or until cooked. I must have cooked the potatoes in the cream for what felt like forever (well over ten minutes) and they did not seem to be thoroughly cooked. It did not want to boil the cream lest it split. So I just continued with a simmer and kept turning them so they didn't stick to the bottom of the pan.After well over ten minutes I was concerned about burning the cream though the potatoes still didn't look all that cooked. So I dished them out.My question is, will this be OK if the potatoes are not fully cooked through? Providing it's going to go into the oven with a layer of milk and cream it should cook the potatoes through so they are soft? Should I cook it a little longer and lower than the recipe states?

Ex Output:

Dauphinoise potatoes: not fully cooked in cream?