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

Example Input: I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
Example Output: What is the best way to turn the chunks of jaggery into fine powder?

Example Input: How long does fresh parsley stay good if kept in a refrigerator?
Example Output: How long does fresh parsley keep in the fridge?

Example Input: I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in this picture:I always cut my chicken up into small pieces so I always cut it out, but I realize that this can't really be done when baking or poaching the entire boneless skinless chicken breast.Can anyone shed some light on to what it is and whether I am wasting my time removing it? Does it dissolve when the chicken is baked?
Example Output:
What's this white strip on the top side of my boneless skinless chicken breast?