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

Q: I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just couldn't squeeze out very much water. The pieces stuck to my hands, squished, and made gurgling noises; but for the most part remained sopping wet, and later tasted completely waterlogged. Am I missing something here? I know there's a way to get water out because I've tasted wonderfully light and refreshing seaweed salad before, but my wakame (even hours later) is just a slimy bowl of sopping seaweed. Thanks!

A: Squeezing excess water from seaweed
****
Q: What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325F (165C) to 450F (230C) 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?

A: What temperature to cook a pork tenderloin at?
****
Q: Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning? I'd be ok using a bullion cube but they all seem to be loaded with salt. Mix with water and bring to a boil.Ingredients:Organic Onion, Organic Garlic, Organic carrot, Organic black pepper, organic red bell pepper, Organic tomato granules, Organic Orange Peel, Organic Parsley, Organic bay leaves, organic thyme, Organic basil, Organic celery, Organic Lemon peel, Organic oregano, Organic savory, Organic mustard seed, Organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid and organic rosemary

A:
Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning
****