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

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


Question: I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for steaming the batter in small batches then slicing into noodles. The problem that I had is that these noodles did not cook up in my wok correctly. They got extremely gummy and were grainy.I have experience with pasta, but I have no idea where I went wrong with such a simple recipe. Anybody have any ideas on how I can fix this? EDIT: the recipe was this1 1/4 cup rice1 1/4 cup wateroil to coat steamer trayPlace rice in water overnight, blend until smooth (smoother better than not), ladle into oiled steamer pan one ladle full every five minutes, remove noodle sheets and slice noodles.

Answer: Am I making this noodle correctly?


Question: What is the difference between pink salt and more typical coarse salt (e.g. sea salt)?I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is it used differently, etc.Since there may be more than one kind of pink salt, I'm talking specifically about "Himalayan Pink Salt".

Answer:
Pink salt vs regular salt