query: what does it mean to temper chocolate?
positive_passages.docid: 153032
positive_passages.text: What is the purpose of tempering chocolate?
negative_passages.docid: 28271
negative_passages.text: Does simple syrup require refrigeration?
negative_passages.docid: 118631
negative_passages.text: Optimum Bone To Water Ratio For Pork and Beef Stocks
negative_passages.docid: 50849
negative_passages.text: Is there something I can do to keep ice-cream soft?
negative_passages.docid: 141420
negative_passages.text: How to tell when cheesecake is done?
negative_passages.docid: 72897
negative_passages.text: What does character set and collation mean exactly?
negative_passages.docid: 76731
negative_passages.text: How can I make my Hot chocolate thicker?
negative_passages.docid: 24027
negative_passages.text: Should I use salted or unsalted butter if the recipe doesn't specify?
negative_passages.docid: 134021
negative_passages.text: How does normal baking work?
negative_passages.docid: 135310
negative_passages.text: The rules of Transfiguration: examples of making the inedible edible?
negative_passages.docid: 11044
negative_passages.text: What is the difference between conditioning on regressors vs. treating them as fixed?
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: 78590
negative_passages.text: Can chicken not completely cooked then cooled be fully cooked later?
negative_passages.docid: 2467
negative_passages.text: Can someone explain what the "Proficiency Bonus" is in D&D 5e/Next exactly?
negative_passages.docid: 99054
negative_passages.text: Can I use the word "milks" when discussing KINDS of milk
negative_passages.docid: 82250
negative_passages.text: Do eggshells let flavours pass through during boiling?
negative_passages.docid: 111981
negative_passages.text: What makes a chewy brownie?