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

[EX Q]: I've been making freezer burritos and eating them for lunches this week. The first batch I made microwave beautifully: just 45 seconds and they're hot all the way through. They were layered with rice, beans, and corn, nothing else (I don't eat cheese and I wanted them to be non-spicy so I can eat them when I'm feeling unwell). The second batch replace the corn with ground beef, cooked and seasoned. The exact same beans, the same rice made the same way. They're smaller, due to using a different package of tortillas; after almost 2 minutes of heating in the same microwave, the meat burrito I had brought still had cold spots in the middle. What causes this? Can I avoid it somehow? Should I mix the ingredients instead of layering?
[EX A]: Why do my meat burritos not heat well?

[EX Q]: Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? Ideally the method should not only be fast, but also let me reliably reach about the same temperature every time.I've thought of the following:Add additional milk - cools tea, but affects taste.Heat the water less - won't make tea as hot, but might affect how well the tea infuses.Add cool water to boiled water - would cool down a fully-infused tea, but hard to control resulting temperature.Put it in the fridge for 30 seconds or so - would cool tea, but seems like a bad idea.
[EX A]: How can I cool tea quickly?

[EX Q]: I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy.I'm not a candy making expert, but I think the problem might lie in either the heating of the mixture (ie- getting it to the right temp for the type of candy it is) or in the pulling.Does that sound about right? Are there other things that I can check when making taffy that would turn it into a soft rock?
[EX A]:
Homemade taffy turned out too thick and hard