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

Input: Consider Input: When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?How much water should be used when burning charcoal in a very primitive grill or pit without a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?

Output: What is the best way to douse a charcoal grill?


Input: Consider Input: I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices. It was in the back of refrigerator, so it remained quite well chilled.Update!As many folks mentioned, I used the power of The Sniff Test and everything smelled fine. We ate it and no one died or fell ill. In fact, it was quite tasty. I was afraid the taste would be off, but it was great!

Output: Is it safe to eat a pork loin that has been refrigerated for 6 days?


Input: Consider Input: Possible Duplicate:Does meat need to be washed before preparation?I'm roasting a whole chicken for dinner tonight and the recipe told me to rinse the bird under cold water and pat it dry before doing anything else.What is the reason for that? Does that improve the flavour or prevent any problems?


Output: Why do whole chicken recipes advise rinsing the chicken?