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

Input: Consider Input: Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising.Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure how I defrost it so it also then rises correctly and cooks well.If I just leave it out uncovered it will presumably rise inconsistently because the middle will take much longer to defrost? So should I leave it in the fridge first?Or, is it better left somewhere warm through the entire defrost to help fire up the yeast?Or have I "done it wrong" and may as well dump this particular piece?

Output: Defrosting pizza dough correctly?


Input: Consider Input: I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil...My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to discard it, however a friend of mine told me this oil was still looking good. Relatively clean (I filter it regularly), no off smell and it doesn't smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it.Also, I noticed the frying takes longer with the foaming oil.Edit: I've tried poaching(?) the French fries, but they foam during poaching. Then when frying, they really foam. I have to keep an eye on it or the oil spills over the top. Anything I can do about it, or should I just go ahead and discard the oil altogether?Edit: Serious Eats has an article about frying oil.

Output: Frying - Oil foams


Input: Consider Input: I've been wondering about this for a while, since getting interested in knife sharpening.When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this using a honing steel.After a while though, you need to sharpen the knife again. Another setting: If you have a brittle knife and/or mistreat your knife you will chip it. As far as I can tell, this should mean that small pieces of metal (dust, shavings, etc.) come lose, and then likely get in the food.Is this correct?Are there no health considerations when digesting small pieces of very sharp metal?


Output: Metal dust/shavings in food from knife wear?