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

Input: Consider Input: I was just putting away my cornstarch when I saw this on the label: To make cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbsp. all-purpose flour with 2 Tbsp. Argo Corn Starch.Of course I see this two days after paying a ridiculous amount of money for Softasilk.I usually use AP flour for simple cakes, but I'm making some really fussy desserts for the holidays. Some of those recipes call for cake flour and I've always gone ahead and bought cake flour for that kind of thing. Would I really get as good a result with that substitution?

Output: Is cornstarch and AP flour really a good substiture for cake flour?

Input: Consider Input: My roommate decided to store a sizable purchase of ground beef in the freezer. For reasons I don't entirely understand, he would thaw it as needed at cook temperature in the microwave, then refreeze.Quite a bit of this beef remains, and it's been in the refrigerator since I discovered his shenanigans, but unfortunately it's difficult to make patties out of the meat because it's partially cooked. I don't want it to go to waste, so what might I use to hold it together while making burgers that still taste like burgers?

Output: Making patties from half-cooked ground beef

Input: Consider Input: I want to cook red grain quinoa while making breakfast at home in the morning, and then pack it and have it later for lunch at work with a salad. How should I store it after cooking for about 5 hours? More details: I'm planning to cook it and immediately put it in a plastic container, then go to work (travel time: 15 minutes) and then keep it in a refrigerator at work. Then re-heat in a microwave for 20 seconds at lunchtime and consume hot.
Output: How to store cooked Quinoa for few hours at work?