Given the background description of some cooking related query, summarize the question into a title
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Question: I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?

Answer: What is the best way to turn the chunks of jaggery into fine powder?


Question: A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was wondering if someone here had done this or something similar, and could describe the methode (especially temperature and timing) to me - and confirm that this actually work and give a good result.The idea was to take a whole (or half would do?) chicken (I assumed plucked, cleaned and ready for cooking), and cover it with salt! You would basically take lots of salt and add a little water, so you got a thick "goo" of salt. Then you would cover the chicken with this salt-goo in a thick layer. Then you would put the salt-goo covered chicken in the oven to bake. In the oven, the salt-goo would become a thick salt-crust, that would trap in the moisture. When finished, you just crack the salt-crust open.Does this actually work?! I can't help but thinking that the result would be a very salty chicken...

Answer: How to make "salt-crust-baked" chicken?


Question: I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic butter.

Answer:
Should I peel and devein whole shrimps?