query: Lemon dill sauce broke
positive_passages.docid: 143881
positive_passages.text: Why are my sauces splitting?
negative_passages.docid: 154260
negative_passages.text: Why does my sourdough starter have in the top the liquid separated from the flour?
negative_passages.docid: 97645
negative_passages.text: Fudge not setting up-- any salvaging possible? Alternate uses?
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: 106044
negative_passages.text: How to use a pressure cooker for frozen chicken?
negative_passages.docid: 75877
negative_passages.text: Can a jar that has had botulinum food in it be cleaned
negative_passages.docid: 129556
negative_passages.text: Is acid-marinated raw chicken still safe after several days?
negative_passages.docid: 126568
negative_passages.text: Garlic turned to black powder?
negative_passages.docid: 67423
negative_passages.text: How do I tone down the intensity of raw onion?
negative_passages.docid: 68279
negative_passages.text: Does it matter if I add cornstarch to my sauce instead of pasta water?
negative_passages.docid: 66517
negative_passages.text: Why are my macarons cracking on top?
negative_passages.docid: 60153
negative_passages.text: Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?
negative_passages.docid: 69179
negative_passages.text: How do I prevent an egg cracking while hard boiling it?
negative_passages.docid: 133377
negative_passages.text: Honey changing into unusable, hardened clump
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: 4176
negative_passages.text: Any way to make mashed sweet potatoes less stringy?
negative_passages.docid: 116565
negative_passages.text: How to achieve a thin caramel sauce/coating that stays fluid when refrigerated