query: How do you manage the water that tomatoes generate when they're cooked?
positive_passages.docid: 16998
positive_passages.text: Reduce the watering from tomatoes in a dish or sauce
negative_passages.docid: 23285
negative_passages.text: Are there any guidelines for converting cooking recipes from Regular Ovens to Convection?
negative_passages.docid: 120725
negative_passages.text: How to Store Fresh Herbs
negative_passages.docid: 44984
negative_passages.text: How to maintain the calories in rice (which were present in it in its raw form) after cooking it?
negative_passages.docid: 39532
negative_passages.text: Reusing pickle brine
negative_passages.docid: 136268
negative_passages.text: Wok preparation and caring
negative_passages.docid: 114964
negative_passages.text: Cooking more than one dish that require different temperatures
negative_passages.docid: 64967
negative_passages.text: Cooking away alcohol
negative_passages.docid: 115967
negative_passages.text: Excessive water when cooking scallops
negative_passages.docid: 74166
negative_passages.text: Process for transfereing from boil kettle to fermenter
negative_passages.docid: 116565
negative_passages.text: How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
negative_passages.docid: 129111
negative_passages.text: Keeping Hot Sauce From Separating
negative_passages.docid: 144320
negative_passages.text: When you cook spaghetti, do you add olive oil to the boiling water?
negative_passages.docid: 55476
negative_passages.text: Do lentils need to be soaked?
negative_passages.docid: 95370
negative_passages.text: How do I take the heat out of my chili?
negative_passages.docid: 31477
negative_passages.text: How can I clear the water out of this area?
negative_passages.docid: 74930
negative_passages.text: What is the most efficient way to prepare (very small) fresh oregano leaves?