query: Why mix wet and dry ingredients separately?
positive_passages.docid: 157271
positive_passages.text: Mixing baking ingredients separately
negative_passages.docid: 68279
negative_passages.text: Does it matter if I add cornstarch to my sauce instead of pasta water?
negative_passages.docid: 27835
negative_passages.text: Partial vs. Full Volume Wort Boil
negative_passages.docid: 39532
negative_passages.text: Reusing pickle brine
negative_passages.docid: 47503
negative_passages.text: Avoiding Mixed DML (setup/non-setup) Approach
negative_passages.docid: 24841
negative_passages.text: Why are elementwise additions much faster in separate loops than in a combined loop?
negative_passages.docid: 126222
negative_passages.text: Why does air remain a mixture?
negative_passages.docid: 141749
negative_passages.text: Why does mixing every paint colour produce gray instead of white?
negative_passages.docid: 43105
negative_passages.text: How much dried herb to use when substituting for fresh herbs?
negative_passages.docid: 25427
negative_passages.text: When can two quantities be added together?
negative_passages.docid: 55476
negative_passages.text: Do lentils need to be soaked?
negative_passages.docid: 35655
negative_passages.text: What is the reasoning behind the Interface Segregation Principle?
negative_passages.docid: 114464
negative_passages.text: Why do some powders clump in hot water?
negative_passages.docid: 58610
negative_passages.text: Soaking beef in water
negative_passages.docid: 74769
negative_passages.text: What is the rule of thumb for mixing doughs?
negative_passages.docid: 46015
negative_passages.text: Using 'a bit of water / wine ... ' vs 'a drop of water / wine' to describe a small quantity of liquid
negative_passages.docid: 127730
negative_passages.text: New mix of drink with different strong alcohol