query: How to soften homemade butter
positive_passages.docid: 147072
positive_passages.text: How do you correctly soften butter for spreading?
negative_passages.docid: 55544
negative_passages.text: How to keep a high hydration bread loaf from becoming flat
negative_passages.docid: 129111
negative_passages.text: Keeping Hot Sauce From Separating
negative_passages.docid: 81574
negative_passages.text: How do you properly cook a steak?
negative_passages.docid: 84215
negative_passages.text: How to blanch and peel nuts?
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?
negative_passages.docid: 118762
negative_passages.text: How can I make NON-fluffy pancakes?
negative_passages.docid: 146830
negative_passages.text: Is there anything I can add to homemade bread to preserve it?
negative_passages.docid: 98112
negative_passages.text: I need to quickly and safely thaw frozen ground beef, what are my options?
negative_passages.docid: 32361
negative_passages.text: Kosher alternative for butter as emulsifier
negative_passages.docid: 121545
negative_passages.text: How long can I reuse this delicious bacon grease for cooking?
negative_passages.docid: 56022
negative_passages.text: Is there an alternative to cornstarch when used to thicken a pie filling
negative_passages.docid: 102809
negative_passages.text: Storing hard crusted bread
negative_passages.docid: 46291
negative_passages.text: Making "long(er)-life" homemade mayonnaise
negative_passages.docid: 157318
negative_passages.text: How to achieve a super leavened cake as the Pierre Herme ones?
negative_passages.docid: 86652
negative_passages.text: Should you add some salt to flour when baking?
negative_passages.docid: 64770
negative_passages.text: Controlling variables in homemade yogurt