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

Ex Input:
I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do or is a processor necessary?

Ex Output:
Can you purée without a food processor?


Ex Input:
In Masterchef The Professionals (season 8 episode 11), Marcus Wareing demonstrates his skills test and cooks a burger. In the process, he rapidly cools the onions after sweating them by placing them on a freezing tray. Would it make a noticeable difference to skip that step? I never did this and my burgers did not fall apart as he suggests. Is there some other reason for doing this?You can see the episode here (skip to 17:30).

Ex Output:
Cooling cooked onions before adding to raw mince


Ex Input:
I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?

Ex Output:

Does sugar give moisture?