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

Answer: Is it OK to defrost chicken by running water over it?

Question: 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?

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

Question: For Xmas I was given a steamer.This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking fish. One of my favourite accompaniments to make for fish is a white wine and parsley sauce, basically a thin Bechamel with white wine and parsley (occasionally with tarragon or dill depending on my fancy).What I'm wondering is how to achieve the same effect with fewer calories. A white herby, winey sauce that's lower in fat... What do you think?

Answer:
How can I reduce the fat in a white wine and parsley sauce?