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

[Q]: I heard on a film the other day that you shouldn't crowd mushrooms when cooking them? What does this mean and how do you avoid doing it?
[A]: What does "crowding mushrooms" mean?


[Q]: I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour?Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits? The fact it only adds a small amount of liquid, or maybe the high acidity offsets that? My first idea was trying raspberries reduced as much as possible without burning, and maybe adding some lemon juice to brighten up the flavour and add acid.As a baseline, the recipe I use for the lemon curd is:2 eggs and 2 yolks200g (1 cup) sugar125g (1 stick) butterjuice of 2 lemons, zest of 1-2 (to taste)
[A]: How to approach making fruit custards?


[Q]: I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now?
[A]:
How do I properly freeze and reheat a cooked, marinated steak?