query: Salted or unsalted butter
positive_passages.docid: 21197
positive_passages.text: What different uses do we assign to salted butter vs. unsalted butter?
negative_passages.docid: 14568
negative_passages.text: Translating cooking terms between US / UK / AU / CA / NZ
negative_passages.docid: 27154
negative_passages.text: Is it safe to cook a steak that was left out (raw) for 7 hours?
negative_passages.docid: 105824
negative_passages.text: Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
negative_passages.docid: 23600
negative_passages.text: How does substituting Butter for Margarine/Shortening affect the Recipe
negative_passages.docid: 37631
negative_passages.text: How to fix food that got extra salty?
negative_passages.docid: 156336
negative_passages.text: Could I add butter to single cream to make whipped/double cream?
negative_passages.docid: 140774
negative_passages.text: "Spelt" vs. "spelled"
negative_passages.docid: 91501
negative_passages.text: When to choose checked and unchecked exceptions
negative_passages.docid: 40494
negative_passages.text: Powdered milk in bread recipe
negative_passages.docid: 85209
negative_passages.text: Does the verb "unvelcro" exist or what can we use instead?
negative_passages.docid: 24380
negative_passages.text: How to make dried desert/cracked ground
negative_passages.docid: 112451
negative_passages.text: How to generate a good salt - Is my function secure enough?
negative_passages.docid: 19104
negative_passages.text: What are the acceptable methods to thaw food items?
negative_passages.docid: 46645
negative_passages.text: 'Golden spoon' or 'Gold spoon' -if the spoon is made of gold?
negative_passages.docid: 116614
negative_passages.text: Are there any recipe ingredients that scale in a non-uniform manner?
negative_passages.docid: 36910
negative_passages.text: How can you tell if if a meal is thawed?