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

[Q]: I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on hand at the moment.
[A]: What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?


[Q]: 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)!
[A]: How to prevent dry chicken in soup?


[Q]: Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got me wondering: how does this work? What's the chemistry behind it? Exactly what's happening between the milk and the liver? Is it the acid in the milk tenderising the liver? That would mean I could soak liver in a marinade based on lemon juice or vinegar? (It doesn't seem like a terrific idea) Or is there something else involved? I searched around, but nothing I found seemed terribly exact.
[A]:
How does soaking liver in milk work?