query: Keeping food slow cooking for indefinite periods
positive_passages.docid: 153229
positive_passages.text: How long could a meat-based broth be held safely near 180F/82C?
negative_passages.docid: 33123
negative_passages.text: How can you make a sauce less spicy/hot?
negative_passages.docid: 145087
negative_passages.text: Is it ok to leave a slow cooker unattended?
negative_passages.docid: 65198
negative_passages.text: What oils are suitable for Indian cooking (i.e. extended frying duration)?
negative_passages.docid: 148144
negative_passages.text: Stopping to eat is tedious, is there any way to automate the process?
negative_passages.docid: 23019
negative_passages.text: Is it bad to leave the crock pot on "warm" (not low) all day?
negative_passages.docid: 57237
negative_passages.text: How do I stop fresh fish from falling apart while cooking?
negative_passages.docid: 112714
negative_passages.text: How do i slow down physics?
negative_passages.docid: 6511
negative_passages.text: Rules for refreezing food
negative_passages.docid: 106044
negative_passages.text: How to use a pressure cooker for frozen chicken?
negative_passages.docid: 1963
negative_passages.text: How do I know if food left at room temperature is still safe to eat?
negative_passages.docid: 130556
negative_passages.text: Canning in a Pressure Cooker
negative_passages.docid: 67277
negative_passages.text: Keeping bananas fresh for longer
negative_passages.docid: 116565
negative_passages.text: How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
negative_passages.docid: 44984
negative_passages.text: How to maintain the calories in rice (which were present in it in its raw form) after cooking it?
negative_passages.docid: 99337
negative_passages.text: How do I keep running a Service the whole time?
negative_passages.docid: 100460
negative_passages.text: What can I do to stop hot sauce from separating?