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

Answer: Can you rehydrate phyllo dough?


Question: I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("melt in your mouth"). In the past, I've had eggplant turn tough and chewy when cooked. How can I make sure it turns out how I want?I don't typically salt my eggplant before cooking, because I don't find the taste to be unpleasantly bitter. Would that help?

Answer: How to prevent eggplant having a tough or rubbery texture


Question: What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer.Also, does it depend on how long you want to cook it or in how you prepare it before cooking?

Answer:
What temperature to cook a pork tenderloin at?