query: Raw cream safe to consume after 125 F for 12 hours?
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: 18467
negative_passages.text: How long can I keep bread dough in the refrigerator?
negative_passages.docid: 112598
negative_passages.text: Is it safe to leave butter at room temperature?
negative_passages.docid: 989
negative_passages.text: How to quickly and safely defrost chicken?
negative_passages.docid: 31325
negative_passages.text: How dangerous is it to refreeze meat that has been thawed?
negative_passages.docid: 23877
negative_passages.text: Can I refrigerate bread dough after the first rise and bake it later?
negative_passages.docid: 7540
negative_passages.text: How long can cooked food be safely stored at room/warm temperature?
negative_passages.docid: 156336
negative_passages.text: Could I add butter to single cream to make whipped/double cream?
negative_passages.docid: 46291
negative_passages.text: Making "long(er)-life" homemade mayonnaise
negative_passages.docid: 49665
negative_passages.text: Homemade coconut milk separates into different layers after a day in the fridge
negative_passages.docid: 49821
negative_passages.text: Sous vide air bubble, still safe to eat?
negative_passages.docid: 2525
negative_passages.text: Can I boil milk unattended (and still keep the pan clean)?
negative_passages.docid: 86076
negative_passages.text: Does active dry yeast really expire?
negative_passages.docid: 96755
negative_passages.text: Unsealed meat in freezer
negative_passages.docid: 151512
negative_passages.text: How long is too long to condition a beer in secondary without having to pitch bottling yeast?
negative_passages.docid: 125213
negative_passages.text: How can I store root ginger for maximum shelf life?
negative_passages.docid: 150696
negative_passages.text: Can I put a secondary fermenter in room temperature without creating any off flavors?