query: salted butter or not in a recipe that doesnt have salt
positive_passages.docid: 24027
positive_passages.text: Should I use salted or unsalted butter if the recipe doesn't specify?
negative_passages.docid: 74769
negative_passages.text: What is the rule of thumb for mixing doughs?
negative_passages.docid: 105548
negative_passages.text: how to make dense texture bread?
negative_passages.docid: 39532
negative_passages.text: Reusing pickle brine
negative_passages.docid: 6511
negative_passages.text: Rules for refreezing food
negative_passages.docid: 64967
negative_passages.text: Cooking away alcohol
negative_passages.docid: 60119
negative_passages.text: Is there any difference between chopped and crushed garlic in cooking?
negative_passages.docid: 68279
negative_passages.text: Does it matter if I add cornstarch to my sauce instead of pasta water?
negative_passages.docid: 54793
negative_passages.text: Rubbing eggplants in salt
negative_passages.docid: 112451
negative_passages.text: How to generate a good salt - Is my function secure enough?
negative_passages.docid: 78334
negative_passages.text: Can you use marinade twice if it was first used on precooked meat?
negative_passages.docid: 56022
negative_passages.text: Is there an alternative to cornstarch when used to thicken a pie filling
negative_passages.docid: 63130
negative_passages.text: Substitute fresh garlic instead of garlic powder?
negative_passages.docid: 132576
negative_passages.text: Conversion rule: how to switch oil and butter?
negative_passages.docid: 51425
negative_passages.text: Salts, how does the script know what the salt is?
negative_passages.docid: 95270
negative_passages.text: Does adding salt when soaking dry beans toughen or soften the skin of the bean?
negative_passages.docid: 125275
negative_passages.text: Does salt interfere with the yeast in the dough swelling process?