query: Raw roast beef on the edge of safe?
positive_passages.docid: 1963
positive_passages.text: How do I know if food left at room temperature is still safe to eat?
negative_passages.docid: 83568
negative_passages.text: Food safety concerns regarding cooked steak stored in the fridge
negative_passages.docid: 99936
negative_passages.text: Is it safe to fully cook a stuffed turkey the night before thanksgiving?
negative_passages.docid: 7540
negative_passages.text: How long can cooked food be safely stored at room/warm temperature?
negative_passages.docid: 76412
negative_passages.text: make your Jar not to be decompiled
negative_passages.docid: 18660
negative_passages.text: Why did my roast beef turn out chewy and not tender? Where did I go wrong?
negative_passages.docid: 23019
negative_passages.text: Is it bad to leave the crock pot on "warm" (not low) all day?
negative_passages.docid: 40964
negative_passages.text: Is there an upper time limit when simmering stock?
negative_passages.docid: 118631
negative_passages.text: Optimum Bone To Water Ratio For Pork and Beef Stocks
negative_passages.docid: 131644
negative_passages.text: How can I remove excess fat from stews or soups without refrigerating?
negative_passages.docid: 18960
negative_passages.text: power outage/frozen meat
negative_passages.docid: 27329
negative_passages.text: Baked beans still firm after soaking and hours of cooking
negative_passages.docid: 36489
negative_passages.text: How to know when chicken breast has cooked through?
negative_passages.docid: 37284
negative_passages.text: Is there a name for the mushy sludge that forms around/beneath meat as it cooks?
negative_passages.docid: 129403
negative_passages.text: Is this Fireplace Safe?
negative_passages.docid: 136268
negative_passages.text: Wok preparation and caring
negative_passages.docid: 139562
negative_passages.text: Can meat freeze from the inside out?