query: thawing and cooking frozen raw chicken backs
positive_passages.docid: 31325
positive_passages.text: How dangerous is it to refreeze meat that has been thawed?
negative_passages.docid: 83155
negative_passages.text: Best way to hold deep-fried foods?
negative_passages.docid: 6371
negative_passages.text: Is it okay to keep flour in the freezer?
negative_passages.docid: 68395
negative_passages.text: Will freezing affect the quality of a dry-aged steak?
negative_passages.docid: 46291
negative_passages.text: Making "long(er)-life" homemade mayonnaise
negative_passages.docid: 144280
negative_passages.text: Homemade double/heavy cream separates after setting in the fridge
negative_passages.docid: 85061
negative_passages.text: How long does uncooked meat last when kept in the freezer?
negative_passages.docid: 333
negative_passages.text: How do I get breading to stick to pre-cooked chicken for pan frying?
negative_passages.docid: 49665
negative_passages.text: Homemade coconut milk separates into different layers after a day in the fridge
negative_passages.docid: 67048
negative_passages.text: How to tenderize large squid?
negative_passages.docid: 62424
negative_passages.text: Does cooking raw meat/poulty extend its shelf life?
negative_passages.docid: 157518
negative_passages.text: How long is it safe to marinate meat?
negative_passages.docid: 136268
negative_passages.text: Wok preparation and caring
negative_passages.docid: 78590
negative_passages.text: Can chicken not completely cooked then cooled be fully cooked later?
negative_passages.docid: 114964
negative_passages.text: Cooking more than one dish that require different temperatures
negative_passages.docid: 74930
negative_passages.text: What is the most efficient way to prepare (very small) fresh oregano leaves?
negative_passages.docid: 60516
negative_passages.text: food safety regarding re freezing twice cooked chicken