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

[EX Q]: I like eating food with phyllo dough and I like preparing such food. However, phyllo dough is not easily available where I live. The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use. If I thaw and refreeze and rethaw some sheets, they tend to get dry.Even just working with non-frozen phyllo dough, can make your sheets dry out if you don't work quickly an/or with a wet towel.I was wondering if you could do anything to reverse this process. Is there a way to rehydrate phyllo sheets?
[EX A]: Can you rehydrate phyllo dough?

[EX Q]: 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?
[EX A]: How do I make restaurant-quality white wine sauce?

[EX Q]: I know that there's a risk of bacteria in any area where you defrost chicken, but what about the chicken itself? Will running water over it (unwrapped) reduce the taste or change the texture?
[EX A]:
Is it OK to defrost chicken by running water over it?