TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I want to make, "A brace of coneys" stew. It needs to sort of feel like rabbit is in there, but don't have any rabbit. What would be an easy to find, suitable substitute?I've never even had rabbit so I am really clueless here. Can I add certain spices to beef? chicken? What would you suggest?

SOLUTION: Rabbit Substitute?

PROBLEM: I'm going to make some sweet potato fries here shortly and I'm using a technique that I saw on television. I cut up my sweet potatoes into fries and I have been letting them soak in water. My intent is that some of the starch will dissolve into the water and help the fries crisp up better. Has anyone else tried this?

SOLUTION: Soaking starches in water for better frying

PROBLEM: A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as DufourSo, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.htmlSecondly, how long do I have to freeze that stuff?Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming".So, what is the way to make it soft?Do I have to add warm water and crush it?Or do I have to heat it in an oven?

SOLUTION:
How should I deal with "thawed frozen puff pastry"?