Given the background description of some cooking related query, summarize the question into a title
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Question: Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.

Answer: How long should Lamb leg steaks be cooked for?

Question: When I have made white wine sauce at home, I have been unable to replicate the classic 'round' taste, with the 'long' aftertaste. The taste I'm looking for is typical for restaurants serving it with white fish, like cod.I have a theory that this particular quality has something to do with the preparation of butter, e.g. caramelization.How do I make restaurant-quality white wine sauce?

Answer: How do I make restaurant-quality white wine sauce?

Question: 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!

Answer:
Squeezing excess water from seaweed