query: Does adding olive oil in pasta while boiling make it sticky?
positive_passages.docid: 144320
positive_passages.text: When you cook spaghetti, do you add olive oil to the boiling water?
negative_passages.docid: 100460
negative_passages.text: What can I do to stop hot sauce from separating?
negative_passages.docid: 86652
negative_passages.text: Should you add some salt to flour when baking?
negative_passages.docid: 146971
negative_passages.text: What oil or fat to use for different purposes?
negative_passages.docid: 32361
negative_passages.text: Kosher alternative for butter as emulsifier
negative_passages.docid: 69970
negative_passages.text: Cooking steak in frying pan, problem with oil splatter
negative_passages.docid: 86477
negative_passages.text: Why does meat in the crockpot always end up dry?
negative_passages.docid: 37631
negative_passages.text: How to fix food that got extra salty?
negative_passages.docid: 99336
negative_passages.text: Is there an alternative to spreading flour when rolling the dough?
negative_passages.docid: 138483
negative_passages.text: Adding pasta to soup
negative_passages.docid: 24027
negative_passages.text: Should I use salted or unsalted butter if the recipe doesn't specify?
negative_passages.docid: 147072
negative_passages.text: How do you correctly soften butter for spreading?
negative_passages.docid: 82250
negative_passages.text: Do eggshells let flavours pass through during boiling?
negative_passages.docid: 135544
negative_passages.text: Oil separating from fried onion/spice mixture, why does it happen?
negative_passages.docid: 1636
negative_passages.text: How long can you store used cooking oil
negative_passages.docid: 49821
negative_passages.text: Sous vide air bubble, still safe to eat?
negative_passages.docid: 36019
negative_passages.text: Is there any way to bring an egg to its natural state (not boiled) after you cook it?