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

[Q]: I like eating food with phyllo dough and I like preparing such food. However, phyllo dough is not easily available where I live. The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use. If I thaw and refreeze and rethaw some sheets, they tend to get dry.Even just working with non-frozen phyllo dough, can make your sheets dry out if you don't work quickly an/or with a wet towel.I was wondering if you could do anything to reverse this process. Is there a way to rehydrate phyllo sheets?
[A]: Can you rehydrate phyllo dough?


[Q]: My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable to come up with a substitute for it.So, my question is, what can we put into cake batter instead of mayonnaise?Update: I think mayonnaise is unsuitable for baking because it is an emulsion which separates into its ingredients when heated, emulsifying agents used in a commercial mayo are not particularly healthy, and mayonnaise does not taste any good when it is broken into its components.The components of the batter are: 6 table spoons of flour, 3 eggs, 200gram mayo, 200gram sour cream. The components of the filling are: chopped prepared chicken meat, chopped sauteed onions, boiled eggs, etc.
[A]: Mayonnaise substitute in cake batter


[Q]: I live in an area that has some of the best catfishing in the world. Here, they are considered a garbage fish, and no one eats them. I think I would like to try them. What are the best ways to prepare a catfish?
[A]:
Best method to prepare catfish (very soft flesh)?