query: Keeping food slow cooking for indefinite periods
positive_passages.docid: 155606
positive_passages.text: Never ending soup; is it actually safe?
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: 112714
negative_passages.text: How do i slow down physics?
negative_passages.docid: 19104
negative_passages.text: What are the acceptable methods to thaw food items?
negative_passages.docid: 115530
negative_passages.text: How to resume baking fluid simulation?
negative_passages.docid: 46291
negative_passages.text: Making "long(er)-life" homemade mayonnaise
negative_passages.docid: 76214
negative_passages.text: Liquefying through long boiling
negative_passages.docid: 141578
negative_passages.text: How to reduce the heat from peppers in my tomato soup?
negative_passages.docid: 2525
negative_passages.text: Can I boil milk unattended (and still keep the pan clean)?
negative_passages.docid: 100460
negative_passages.text: What can I do to stop hot sauce from separating?
negative_passages.docid: 72445
negative_passages.text: leaving oil on a frying pan for use later
negative_passages.docid: 77733
negative_passages.text: how long to cook a turkey per pound
negative_passages.docid: 3495
negative_passages.text: How long can I store a food in the pantry, refrigerator, or freezer?
negative_passages.docid: 99484
negative_passages.text: Storing cut up potatoes (chips/fries)
negative_passages.docid: 130178
negative_passages.text: Can I save energy costs by turning off the refrigerator for 1-2 hours every day?
negative_passages.docid: 104496
negative_passages.text: Converting Pressure Cooker recipes for cookers with lower PSI
negative_passages.docid: 33123
negative_passages.text: How can you make a sauce less spicy/hot?