SkillCompiler/data/format-preference/natural-instructions/tasks/task1439_doqa_cooking_isanswerable.json

{
    "Contributors": [
        "Kuntal Kumar Pal"
    ],
    "Source": [
        "doqa"
    ],
    "URL": [
        "http://www.ixa.eus/node/12931"
    ],
    "Categories": [
        "Answerability Classification"
    ],
    "Reasoning": [
        "Reasoning on Social Interactions"
    ],
    "Definition": [
        "Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`."
    ],
    "Input_language": [
        "English"
    ],
    "Output_language": [
        "English"
    ],
    "Instruction_language": [
        "English"
    ],
    "Domains": [
        "Nutrition",
        "Dialogue",
        "Food"
    ],
    "Positive Examples": [
        {
            "input": "CONTEXT: Duck feet will render plenty of gelatin because of the amount of cartilage, same as chicken feet. Any bird's feet are a good choice.The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet. The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents, so assuming you want a clear or mostly-clear stock, you'll have to spend a lot of time skimming.Alternatively you can clean the feet and other bones by boiling them in plain water for 5-10 minutes, then dumping it all out and starting over - which is what your linked recipe suggests. I don't usually do this for brown stocks because you lose a lot of flavour, but if you're starting from raw then it won't make much difference and it's an easy/lazy way to get rid of a lot of the fat at once. <sep> Q: Can I use duck feet to make duck stock A: The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet  Q: Does it add the same flavor and mouth feel? A: The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents  <sep> FOLLOWUP_Q: How does this change things?",
            "output": "Yes",
            "explanation": "The question asks about how the stock can be less fatty or mostly clear. This can be infered from the previous conversation. The answer is written in the passage that if mostly clear stock is needed then one has spend a lot of time skimming."
        },
        {
            "input": "CONTEXT: Simple: grate it. If you grate the nutmeg using a microplane, it should have a strong, distinctive odor you can smell from a couple feet away. If it doesn't, it's lost its flavor, throw it away and buy new. It's fairly likely you're going to end up replacing it. I've never seen nutmegs get moldy before, and I live somewhere with 80% humidity. It would have to be stored in some very poor conditions to mold. <sep>  Q: How to distinguish nutmeg freshness? A: If you grate the nutmeg using a microplane, it should have a strong, distinctive odor you can smell from a couple feet away. If it doesn't, it's lost its flavor, throw it away and buy new  Q: Does nutmeg come with a good-before date? A: I've never seen nutmegs get moldy before, and I live somewhere with 80% humidity. It would have to be stored in some very poor conditions to mold  Q: How long can nutmeg stay good? <sep> FOLLOWUP_Q: Is there a way to 'see' (observe) how old the nutmeg is?",
            "output": "No",
            "explanation": "There is no text in the paragraph which supports the how old the nutmeg is. Hence it is not answerable."
        }
    ],
    "Negative Examples": [
        {
            "input": "CONTEXT: Best-before dates aren't the same as use-by dates. Whilst you shouldn't consume a product after it's use-by date, best-before dates are more about quality than safety. Basically, after the best-before date, the product may start to deteriorate in terms of flavour, but that doesn't mean you can't still eat it.I'd expect that the salt content of Vegemite would keep it sound for a long time. I've certainly had half-eaten jars of Marmite (sorry, I'm a Marmite guy, not Vegemite) kicking around in the pantry for way longer than they ought, and they've been just fine. Butter and breadcrumbs from the knife may well develop mould if they're left in the jar for a while, but that would normally just be on the surface and easily removed. Much better to remove crumbs before they get to that stage - or, easier, just use a clean knife. <sep> Q: Is Vegemite good beyond expiry date? A: I'd expect that the salt content of Vegemite would keep it sound for a long time  <sep> FOLLOWUP_Q: How do we know it's gone bad?",
            "output": "Yes",
            "explanation": "There is no mention of the method to know whether Vegemite has gone bad or not. Hence the question is not answerable."
        },
        {
            "input": "CONTEXT: In Ireland boiled or glazed ham is a staple. Traditionally it's had with cut up cabbage (ideally you would cook the cabbage in the same water the ham was boiled in as this gives it lovely flavour) but you could just cut it up and pan fry it with a little butter. Normally it would be served with boiled floury potatoes. Traditionally (in Ireland) you wouldn't have a sauce with it but a parsely sauce (as stated in the other reply would be lovely) or simply serve with some strong mustard or a brown sharp sauce such as HP. You could also shred the ham and serve it with noodles in a hot broth with some shredded cabbage and other vegetables.The ham is going to be centre of attention - salty, rich with a sweetness. The cabbage and potato are happy bedfellows as the cabbage cuts through the saltyness/sweetness. You don't want strong flavours competing with the ham and neither cabbage or potato will. <sep> Q: Where can I get boiled and glazed ham as a staple? A: Ireland. <sep> FOLLOWUP_Q: What other vegetables can be used along with cabbages?",
            "output": "No",
            "explanation": "In the passage it is mentioned that potatoes can be boiled along with the cabbages. Hence answer is present in the passage."
        }
    ],
    "Instances": [
        {
            "id": "task1439-bd67557da6a24e50b86a619fc678960d",
            "input": "CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar  Q: Does honey also make a good substitute? A: An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms  Q: Is jaggery like granulated sugar? A: almost identical to palm sugar, just made from sugar cane rather than palms  <sep> FOLLOWUP_Q: What are some other good substitutes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8869a0bbcc474773be7cb3fa3c269f87",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Is it bad to refrigerate leftover potatoes? A: Refrigerating cooked potatoes is perfectly safe  <sep> FOLLOWUP_Q: What is the best way to reheat them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dc344cb498824de986c9eedb55b97c3c",
            "input": "CONTEXT: I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.  <sep>  Q: Should homemade lasagna be frozen cooked or uncooked?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ac6d1d860b0744b8b0f4ca5b18fa04a5",
            "input": "CONTEXT: Shortbread ships well, especially if you make the individual biscuits fairly thick. Walker's should be your guide here: theirs are about 0.75 to 1cm thick, which helps prevent crumbling in transit. Shipping them in a tin is also advised.Shortbread is also fairly shelf-stable. Freshness time depends on storage conditions, of course, but below 75F they should be good for one to two weeks.  <sep>  Q: I am planning to ship some shortbread and the journey will take at least 3 days. Will it still be good by the time it gets there? A: they should be good for one to two weeks  Q: Is there any chance at all of them going rancid? A: Freshness time depends on storage conditions, of course, but below 75F  Q: Must it stay below 75F while shipping as well? A: Shipping them in a tin is also advised  Q: Are there any other precautions I can take to maintain freshness? A: make the individual biscuits fairly thick. Walker's should be your guide here: theirs are about 0.75 to 1cm thick, which helps prevent crumbling in transit  <sep> FOLLOWUP_Q: Does this effect the taste of the shortbread at all?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eacdae4a0d6d4b11860bd13988c9c16f",
            "input": "CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made \"properly\".It's title is \"Tea -- Preparation of liquor for use in sensory tests\"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content? A: leaving the bag in longer will make a stronger cup of tea  Q: How much? A: I usually steep my tea for 3-6 minutes, depending on how strong I want it to be  <sep> FOLLOWUP_Q: What about 1 hour or 1 day",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-abcf7e5c58dc48f9a03dba2b873e2986",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: How can I make a sauce with them? Any good methods? A: You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough  Q: What else could I do with a bag of dried Chipotle chillies besides sauce? All the recipes I see use chipotle paste. A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder  Q: Any other ways besides a sauce or powder that you know of? A: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience  Q: Okay then. Any other sauce making methods? A: Just think of them as a spice  <sep> FOLLOWUP_Q: Do you know what would go with chipotle powder I could make?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5307bac4f4bd4c3a8db3b96ffa8e02a2",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: Can I just melt chocolate rather than tempering?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4ff6ba841a1e429fb5372aead81dc7b7",
            "input": "CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: Cooling melted sugar quickly? A: molten sugar is hot  Q: What the easiest way to make 1 inch cubes and cool them down enough to hold their shape? A: I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it  Q: How long will it take the to cool? A: Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time  <sep> FOLLOWUP_Q: Did I mention that the molds are aluminum?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-64552f91fa8d42dbb03df0f0af1b6499",
            "input": "CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter  Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter? A: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine  Q: How should caffeine be added to drinkable fluids so it has no taste? A: Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter  Q: What can be done to make it taste better without adding lots of sugar? A: If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward  <sep> FOLLOWUP_Q: How much caffeine is in different kinds of tea naturally?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-98d3c89c7838438f8cacb454ffd9d553",
            "input": "CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in  Q: I wonder if a pear and almond tart would taste OK with maple syrup? A: think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey  <sep> FOLLOWUP_Q: What does a recipe say when it asks for 'dark fully flavored honey'?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fba9ad8a119e48329e633911c58fa1ba",
            "input": "CONTEXT: If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it. Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy.Obviously if you add dairy, then you're dealing with that dairy shelf-life, and that isn't very long at all.  <sep>  Q: How long is it safe to drink coffee after brewed? A: Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy  <sep> FOLLOWUP_Q: Should it be refrigerated?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-123e25c9045647a6bc1a38ebf332f395",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors  Q: Should the be washed first? A: Next time maybe pour lentils into water; either way, no harm to finished dish  Q: How can I prevent this from happening in the future? A: Next time maybe pour lentils into water  <sep> FOLLOWUP_Q: Once I poured the water in they started to stick together, should I use hot or cold water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bd4f4cedc50542df975d25de658768c8",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Appropriate oil to infuse with hot chillies A: at the end of the day just about any cooking oil will work  Q: Are there any reasons not to use cold-pressed rapeseed oil? A: dry your chillies  Q: Is there anything I need to know about storage? A: you can make chili strings  <sep> FOLLOWUP_Q: Why will my chillies get mushy if I don't dry them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-174d4d97f07c412293604cc018149ac4",
            "input": "CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions.  <sep>  Q: How do I choose to avoid brown stringy fibres in avocado?###What is the best way to remove the brown stringy fibres in avocado? A: Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions  <sep> FOLLOWUP_Q: If I get one how would I remove them though?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4668dbd09be4433ab534cc878e9efc9e",
            "input": "CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  <sep> FOLLOWUP_Q: Is there a way to slow the curl down?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a5f2b93fcaa14348b7808278916c3fd9",
            "input": "CONTEXT: As Sobachatina said, it's cooked like many grains, and behaves very similar to rice. You could try continuing the steaming method, and if it does not get done by the time all the water has turned to steam, start it with a bit more water. Sobachatina's suggestion of a tight lid is also worth considering, but pay attention to the pot then, so you don't get it boiling over. An alternative is to use a boiling method. With or without toasting it first, add 3.5 parts of water to 1 part quinoa. Cook until soft, and put through a sieve to discard the superfluous water. The upside is that, unless you are using too high a temperature, there is no way to burn it.  <sep>  Q: How do I make fluffy(not crunchy) quinoa? A: You could try continuing the steaming method  <sep> FOLLOWUP_Q: How long should I let it steam?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-120793f6867a4f2bbafc6a498ae71407",
            "input": "CONTEXT: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. Rosé wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off.  <sep>  Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer  <sep> FOLLOWUP_Q: Can I do a strawberry sorbet?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-75bfe279a3a3427c8eda181fed8ff2c0",
            "input": "CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search \"coffee roast level chart\". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d18b982a23ef4a17aa1e4b86e32d58a4",
            "input": "CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  Q: What techniques can be used to develop these flavors? A: The fond came from a steak cooked in butter so there was probably a little browned butter in there as well  Q: Have you had a savory dish that includes butterscotch flavors? A: I recently found a different sauce that had a similar butterscotch note to it  <sep> FOLLOWUP_Q: Can you tell me anything else about this kind of sauce?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7f6796dc4f7f4bbc93a45e714630e1e1",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Does this affect the authentic taste? A: if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it  <sep> FOLLOWUP_Q: Doesn't the skin and the seeds cook down so much when simmered for hours that they are not even noticeable?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d3cc4735c4f64d5d97253f83a5f10dd2",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7d88f45c6eff4aea9353875c972cfd7c",
            "input": "CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: f you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water  <sep> FOLLOWUP_Q: What could I add to the rice for flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a7475f0c3d61408e933225243e0471ad",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home? A: First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  <sep> FOLLOWUP_Q: I store my celery in water, shouldn't that keep it fresh?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7f4d54292a6b45b287add2b6800fbcb7",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was  <sep> FOLLOWUP_Q: if it was, say, vodka, how much would remain?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bd7de16c964a4b04a66f5be230d40449",
            "input": "CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: Hello, I am trying to find an extender/filter for my spice mix. Any recommendations?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-08ca4ad1e9e9479e9e7bc3cbfb3c3793",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: will the result be inedibly salty? A: if you aren't careful  Q: Does this depend on the particular gravy recipe? A: Make sure you follow the brining recipe  <sep> FOLLOWUP_Q: What about if the gravy has sour cream and garlic, and sometimes mushrooms?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3d7ca060f8fb450b9a4a33adf156b5a3",
            "input": "CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: How do I get my pizza dough to rise? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What temperature should the water be? A: It should be between 105-110  <sep> FOLLOWUP_Q: What else do I need to consider",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-50636aa43fa64679b70cde92485dcbd5",
            "input": "CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that.  <sep>  Q: Hello!###I am trying to figure out how to change a soutthern themed cocktail for a party###it has orange juice, bourbon, aperol, agave syrup, and a dash of bitters###any ideas for me? A: How about some thinly-sliced peaches  Q: do peaches work well with bourbon? A: complementary to both the heavier bourbon flavor and the other fruity notes  Q: I guess I will just use whatever the store has.###any more ideas on how to tweak the cocktail? A: You could sub out the agave for peach syrup if you want to live on the edge  <sep> FOLLOWUP_Q: I'm using Maker's for the bourbon do you think there is a better bourbon I should use instead?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e4c6715211c441f7a120f7fd1b31c3c4",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The more light hits your fat, the sooner it goes rancid  Q: If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? A: if you prevent contact with air, your fat will last longer  Q: How long do you think that it's still safe to use? A: If it stinks, throw it out. Before that, there is no problem eating it  Q: Should I store it in the refrigerator or leave it out? A: just strain your grease into a jar, close it, and put it in a cupboard  Q: Is the answer different for ground beef grease? A: The shelf life should be many months, probably more than a year  <sep> FOLLOWUP_Q: Is there anything else I should know about storing leftover grease?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f6d32f5e6be941e9bcae1c05f896435e",
            "input": "CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep> FOLLOWUP_Q: Do you know of a specific number of hours in a day?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cd13f6ca28974fbda199e65aa5b25750",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt  Q: do we count things like sour cream, butter, milk, eggs? A: the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough  <sep> FOLLOWUP_Q: Do we count just water/liquid?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f9aab6d68d044457a62a2dcb29edf7af",
            "input": "CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the \"tips\" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish \"flakes\" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: To answer your main question, you can bake very just about any type of fish  Q: Which fish has the most flavor? A: So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there  <sep> FOLLOWUP_Q: Which fish pairs best with red wine?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-820807bbbc564942a9673ff4b7100b67",
            "input": "CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: really high heat and pan-fry in a single layer, very quickly  Q: I really enjoy pan frying zucchini in a small amount of olive oil Sometimes it overcooks with high heat. A: The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water  <sep> FOLLOWUP_Q: It always turns out tasting great, but it is often times really soggy.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0234ff2e0b9441c18a57ad3073a3a9da",
            "input": "CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: try some ketchup  <sep> FOLLOWUP_Q: Will ketchup make the marinade too sweet?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6106e6ac2fdc44b486849eae66b87513",
            "input": "CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: what is a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty  Q: will it takes longer to cook the stew? A: I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone  Q: how long do I cook the chicken? A: It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going  <sep> FOLLOWUP_Q: what is a good tip you can give me for my stew?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f08d967beab74bad8c711830d756e899",
            "input": "CONTEXT: Yes it will probably be safe, but it might not be very good. Keep in mind if a sweet potato is cooked properly it doesn't need any seasoning at all. Bake it until it's dark on the outer layer of flesh and the potato will be so sweet you'll wonder why you don't cook it that way all the time.  <sep>  Q: Does cinnamon last past its best by date? A: Yes it will probably be safe, but it might not be very good  <sep> FOLLOWUP_Q: Does it ever become unsafe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-65d4e254808a4300a2f9f49dab569284",
            "input": "CONTEXT: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.You could also, I think use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with.  <sep>  Q: How can I rice potatoes without making them mashed ? A: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes  Q: yes exactly, how can I do it ? A: googling recipes for potato pasta should point you in the right direction  <sep> FOLLOWUP_Q: do you have any other tips for making the rice potatoes ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-27d95c4c6c5443d4a6d1f5bee7666da1",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: I see lots of recipes using chili paste. Can I use dry ones instead, like in a sauce?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c830a405c0c34bd295e3520d4d8d49ab",
            "input": "CONTEXT: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay.Alternatively, you could cook the roast fully, remove it from the oven, tent it with foil and then cook the Brie. The meat can rest while the Brie is cooking and being eaten. Prior to slicing the roast, heat up the pan drippings to a sizzling temp and baste to ensure a crispy crust. But if the appetizer course happens to last for 20-30 minutes, then the roast will have been resting for 40-50 minutes and could lose too much internal heat.  <sep>  Q: How to adjust an oven to accommodate two items with different cook times and temperatures? A: I would  Q: A roast and brie as an appetizer A: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay  <sep> FOLLOWUP_Q: Should the brie be served watm or cold?###warm ooops",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cd97162ac74049719bb2f40980e7f7c1",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: If you freeze sliced turkey, how does that affects its texture? A: For short term freezing they should be just fine as far as texture and taste are concerned  <sep> FOLLOWUP_Q: How long would it take the turkey slices to thaw out at room temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3a2029183b5b45b0b4fc1cf2c6904eca",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: I was wondering how to remove bits of egg shell from a cracked egg?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6ebfce9d40a04028b3765c8407a9e715",
            "input": "CONTEXT: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible.  <sep>  Q: What are these white 'bits' in my nutella A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion  <sep> FOLLOWUP_Q: Perhaps kinda like bloom on chocolate?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-17c2a2b83ac54cb590ce04a05879253f",
            "input": "CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e4d8c81eb5824dab9cd19f9a17bb8e45",
            "input": "CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: what is the best way to store bagels? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  Q: they are the best while fresh and im not going to make them daily. how long do they stay good while frozen? A: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through  <sep> FOLLOWUP_Q: i wonder if they would last a couple weeks while frozen?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8222056362794b7ba3263c0f0da2b4f9",
            "input": "CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines  Q: There are white and green Brinjals too. Do they have a different name? A: Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal  Q: What is the American English word for brinjals/aubergines? A: The name 'eggplant' is used in the US  <sep> FOLLOWUP_Q: Can you find purple Brinjals in the supermarket?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0b4ac9fd1b754f4b84ed60a3d5bd0aad",
            "input": "CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective  Q: Would it be safe to leave it simmering on the stove for so many days? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup  <sep> FOLLOWUP_Q: Is it unusual for soup to start smelling funny after 4 days?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f22ccb3343ec4f8aa4c456b6c58a6fd2",
            "input": "CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2b251a521ca74c6b9bbae695b0352863",
            "input": "CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.  <sep>  Q: i cooked pesto yesterday and today i see it turned solid. do you know why? A: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge  <sep> FOLLOWUP_Q: do you think it is safe to eat that pesto",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-edbd2ce766ee4379ab95cf88afdd99a8",
            "input": "CONTEXT: They are a little hard to find, but if you can find a \"Bismarck\" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill. And, on a side note, a couple ways to keep your pastry tube from getting so messy... Put it inside a drinking glass and fold it down over the sides to fill it. This holds it open and you're less likely to spill all over the edges. Then, once you gather the open end, use a rubber band to tightly hold it closed. This reduces the mess dramatically.  <sep>  Q: How do I get the filling inside pâte à choux?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d307cd230e9d45e0aa657d65a073e0c6",
            "input": "CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really  <sep> FOLLOWUP_Q: How long is the minimum time? I have seen different opinions.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cd5dbea0197d4b8b96c4c99e96c9ecec",
            "input": "CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  Q: Do I still have to cook the meat after all that, or is it ready to eat? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier  <sep> FOLLOWUP_Q: Will the brine and/or salt cause issues of bone rot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3e747651bc4f47a1a193a79f08246971",
            "input": "CONTEXT: As commented by SAJ14SAJ, you can dust the apple pieces with some of the cake mix. There is no need to change the proportions asked for by the cake mix box. You also do not need to cook the apples ahead, but you can slice them quite thinly or cut in small pieces to ensure that they are cooked enough.  <sep>  Q: I'm using a spice cake mix. I know how to keep the apple bits evenly spaced by using flour, should I increase the liquid because of the flour? A: There is no need to change the proportions asked for by the cake mix box  Q: Should I cook the apples (at least partially) before dusting and adding or will the cook enough when baking the cake? A: do not need to cook the apples ahead  Q: could I use some of the dry cake mix instead of flour on the apples? A: you can dust the apple pieces with some of the cake mix  <sep> FOLLOWUP_Q: I'm adding coconut too, will that make it need extra liquid?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7a3022c1435b4f278d2ae06f6a8371e9",
            "input": "CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in coffee? A: this is happening because your cream is just about to turn sour  <sep> FOLLOWUP_Q: Are there other possible reasons?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-98ad7526effe4ebcb9da8516120c6083",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Using homemade pasta instead of dried in a bake###'d like to use fresh homemade pasta tonight in place of bagged egg noodles. ###My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it? A: Personally I'd suggest blanching your pasta  Q: Do you recommend adding the freshly made noodles where the recipe calls for it? A: If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour  Q: Thats helpful. Anything else i need to keep in mind while using homemade pasta? A: your pasta will still be el' dante but not raw  <sep> FOLLOWUP_Q: Any other suggestions or pointers for me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cba9baa5b7b64601a2f2cfb26f4b1924",
            "input": "CONTEXT: It really depends on the density of the bottom sponge. If it's too light, you might have a problem. To be doubly sure, take some wide straws (the ones about 1cm across) stick them in the bottom layer, then snip them flush. These will act like columns to support the top cake.  <sep>  Q: Is stacking cakes without bases okay?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-91326159b93041f0b9051b665ecc3d4c",
            "input": "CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to \"breathe\" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses? A: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses  Q: that's interesting. What about non sparking white though? A: Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much  <sep> FOLLOWUP_Q: how long can you keep red wine after decanting?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9df6e94dfacb4f43b445a3bf0e81f2b0",
            "input": "CONTEXT: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process, which involves bacteria doing the work of breaking down fish components. Glutamic acid easily dissolves in water though. This is after all, how it was detected millennia ago and centuries ago verified by creating glutamic acid salts: Cooking seaweed in water and boiling the result down.The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do.Therefore the answer is: No, the purpose of the pineapple is not to increase the glutamic acid of the substitute.  <sep>  Q: How does pineapple affect umami when used in vegan-fish-sauce recipes? A: There isn't anything special the pineapple can/has do to it that regular water can't do  Q: I have seen mushroom and wakame as ingredients in fish sauce substitutes but does pineapple just take the cake? A: The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do  Q: A number of recipes are simmering fresh chopped pineapple along with salty ingredients before straining### does that add umami or in any way help extract umami? A: No, the purpose of the pineapple is not to increase the glutamic acid  Q: any other things i still need to know more? A: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process  <sep> FOLLOWUP_Q: i still want more information about it. Thanks",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f3cc118d9f80478cb585ac59d3083443",
            "input": "CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese  Q: How long can I keep it for? A: I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems  Q: Can I do large amounts? A: Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation  <sep> FOLLOWUP_Q: How do I thaw it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9ce7cf6de598405aa34ee38aa5ceff3c",
            "input": "CONTEXT: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose.Often labels like that are written along the lines of \"processed in a facility which also processes...\" to make it a little more clear. The lists aren't usually that long, either; most facilities don't process everything. But as pointed out in the comments, a grocery store is a lot more likely to just have a single kitchen that possibly handles all kinds of things.  <sep>  Q: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1a2ae44cca2c4fc09e5d6982db88b88c",
            "input": "CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: Can I use soy sauce instead?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-27b5b8f40b0e40aa8f7e6b791bb114ec",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get \"refrigerator crisper chill\"? A: I don't think there is really a way to \"fix\" this, once it happens  <sep> FOLLOWUP_Q: Can I use them for things like stew?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9389c68c5e834d4dadabdf28b1a7ed1d",
            "input": "CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk  Q: Why is sweetened condensed better? A: 1- give you a nice, caramelly flavor  Q: Any other tips for making good fudge? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  Q: Does it have to boil to a certain temperature? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  <sep> FOLLOWUP_Q: How much sugar should I use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ffe22fd633a149aa85854c10a8a94700",
            "input": "CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably  Q: The dough is sticky, should I weigh the ingredients as opposed to measuring? A: it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise  Q: Make sense>. Salt sticks are from my childhood and I am trying to make them, but I am not sure on how best to shape them any suggestions? A: wetter  <sep> FOLLOWUP_Q: Is one flour type better than another for baking ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fadcd2265bf14e319acd4463bae11f18",
            "input": "CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the \"spent\" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ? A: Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions  Q: do you have any other tips on how I can add the flour to the sour culture ? A: Stir  <sep> FOLLOWUP_Q: What should I use to stir ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dfbd727fcd1b4115b7cc6fe2e7e3b83c",
            "input": "CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: If I need to pound chicken, what's the best way to do it that isn't messy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ce30fa5855364dde9c60d333cd9130e5",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper?###If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. ###How much sauce could you actually make from one such pepper? A: A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How would this influence the amount of sauce you could make? A: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers  Q: Is there a general rule of thumb for how pepper sauces are made in regards to the SHU levels they achieve? A: iven that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat  Q: I see. What do you recommend? A: unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup  <sep> FOLLOWUP_Q: Thats alright.###any other ###suggestions",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-09c1a8dc157f4c568c0a13f791fcb874",
            "input": "CONTEXT: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook.  <sep>  Q: How can I get thinner pancakes? A: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe  Q: If I ad more milk and still have little spread what can I do? A: You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture  Q: what is the texture?###sorry what is the best texture? A: I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like  Q: can I make larger pancakes with a thinner batter? A: Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook  <sep> FOLLOWUP_Q: Would increasing oil or eggs effect the batter?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bc8a0a9a027b49d9ab92a526086c03e2",
            "input": "CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  <sep> FOLLOWUP_Q: reasonably convinced that the purpose of pre-mixing the baking soda (base) into milk (very slightly acid) is to increase the amount of leavening that occurs. Could this be true?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-13f2b06aa1a64e808a59061f0c48c7ad",
            "input": "CONTEXT: The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor. My roughly 1/4 inch planks are usually charred pretty well and I simply couldn't see using them a second time. At times, it seems that 1/8 inch or more of the bottom is gone.If you find a good source for your planks, they should be pretty inexpensive so why push it? I found one of the best sources to be my supermarket right next to the fish counter. $3 - $4 / plank. Seems like a small price to pay when you are grilling a $30 piece of salmon on top of it.  <sep>  Q: Are reusable or disposable cedar planks better? A: The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor  Q: Are there other ones that can be used multiple times? A: If you find a good source for your planks, they should be pretty inexpensive so why push it  Q: How expensive are the disposable ones? A: I found one of the best sources to be my supermarket right next to the fish counter. $3 - $4 / plank. Seems like a small price to pay when you are grilling a $30 piece of salmon on top of it  <sep> FOLLOWUP_Q: Are those disposable ones or reusable ones?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ed3356aab75d42ae80eae7ba50cae729",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: how do I make matzo balls light and fluffy? A: It was after extended cooking that these guys really softened up to my liking  <sep> FOLLOWUP_Q: does seltzer water help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c5e77b7e8e794d908913ba08a4b2ed92",
            "input": "CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: How to prepare bulk dried tortellini? A: Boiling time: 15-18 minutes  <sep> FOLLOWUP_Q: Drop into hot water or bring to boil with water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cf22b3f7a798422780976e6b79261117",
            "input": "CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original \"Coney Island\" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as \"funky\" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: Do you have any tips on making Sauerkraut? A: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer  Q: What if I wanted a milder flavor? A: I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion  <sep> FOLLOWUP_Q: Is the way they make it in the US similar to the way the way they make it in Germany?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5c31eb36a19340f3a3769be0b16595b6",
            "input": "CONTEXT: Are you absolutely certain that the \"grittiness\" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream  Q: What kind of cheese or cream do you use? A: Reggiano  <sep> FOLLOWUP_Q: Can you tell me more about the Reggiano or what to do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5d55a2b6c2b14f10a2b3692c3ef32de6",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home? A: First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: I store my celery in water, shouldn't that keep it fresh? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving  Q: I always thought I did it the best way, are there any other possible reasons restaurant celery tastes better? A: Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  Q: I want celery that tastes really amazing, do you have extra special tips? A: storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it  <sep> FOLLOWUP_Q: Is there anything else about celery you think I should know\"?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-543265d1b20444ac8aa939501d3b5110",
            "input": "CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: How would I add garlic flavor to yogurt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-13437d78785745a3abe89edabff5dac2",
            "input": "CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Have you ever made a ragout? A: Alternatively you can make a roux  Q: Do I have to roll the meat in flour when I make a ragout? A: can lead to your dish having a raw flour taste, and you can get blobs of flour in it  Q: Should I add anything extra to my meat if I'm going to leave the flour off of it? A: I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead  <sep> FOLLOWUP_Q: Would the meat be more moist if I did roll it in flour first?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-119902d5cd1b40319ecff8a0571adf0c",
            "input": "CONTEXT: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too.  <sep>  Q: Are capers a substitute for pickles in a tartar sauce?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9b1e770884264294adffe057cc25ea81",
            "input": "CONTEXT: Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.  <sep>  Q: Can I add seasoning to the beurre manie? A: use combinations of nut and seed pastes, coconut milk, yoghurt, cream  <sep> FOLLOWUP_Q: Can I add curry to the mixture and then add it to the pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-28d81b71a5724bc4966d32ebbd988ea4",
            "input": "CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4f0ff9d92b804a26bf04fbde5cce9204",
            "input": "CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food\", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food  Q: Are there combinations of extracts that should be avoided, if only for flavor alone? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities? No  <sep> FOLLOWUP_Q: Are there extracts that should not be mixed with certain foods?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3c3956f256124279b5e869f2a08bf183",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper?###If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. ###How much sauce could you actually make from one such pepper? A: A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  <sep> FOLLOWUP_Q: How would this influence the amount of sauce you could make?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-65ffa69a12af4d84b715881082309493",
            "input": "CONTEXT: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook.  <sep>  Q: How can I get thinner pancakes? A: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe  Q: How much milk should I be using? A: I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like  Q: How many eggs should I use, if any? A: This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes  <sep> FOLLOWUP_Q: Is one cup of flour too much?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-696dc72091fb480fa3be0b6cf568ba8a",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: Cutting boards: What are some general tips on purchasing and using a cutting board?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-08a1c3325bf741788c25f1f9f0732691",
            "input": "CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  Q: So, metal skewers are definitely better than wooden? A: Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill  Q: Have you tried making kebabs on metal skewers? A: It is a good idea not to crowd your metal skewers with pieces of food  <sep> FOLLOWUP_Q: And metal skewers tend to be messier than wooden?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-180aaaab97184f21840ae58cf3075df7",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a3da0ffe105b46f2b35d8ee6a28110ec",
            "input": "CONTEXT: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water.  <sep>  Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl  <sep> FOLLOWUP_Q: Will it be ready in time for dinner this evening?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-52444b30c9d7404c8ce039de3cf3b904",
            "input": "CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like \"It should tear slightly as it falls from the beater\"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken  Q: Do you know a way of preparing it to make it less bland and loose? A: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing  <sep> FOLLOWUP_Q: I have tried many recipes and I am not happy with the result, do you have any suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ebcdf0c8927b42039175ca1efbea37e7",
            "input": "CONTEXT: I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.  <sep>  Q: Should homemade lasagna be frozen cooked or uncooked? A: I'd say freeze nearly all of them uncooked and bake when ready  <sep> FOLLOWUP_Q: Does it matter what type of noodle you use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6c44be95503e48e19510ede0eef11af9",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-77b7013218fc4493b5a121d6fd713c95",
            "input": "CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: What would you recommend as a cooking method to make the meat tender? A: duck legs are tough enough you probably want to confit them or braise them  Q: How long should they be braised for? A: I would suggest confiting them at 200 degrees for three or four hours  <sep> FOLLOWUP_Q: would you recommend any sort of glaze?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b64630978f334b38949cfcc92adcb295",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Ok. How should I cook the Bok Choy after I prepare it? A: stir them in at the last second, so they barely cook  <sep> FOLLOWUP_Q: Will the leaf cook faster than the rib?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-86086cf524f145f1904f312ced43a6e7",
            "input": "CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: ou can candy rose petals with egg whites and sugar  Q: Do you think I can uses the roses to make rose water? A: If they've been sprayed with pesticides, you don't want to be eating them  <sep> FOLLOWUP_Q: Are certain roses better to use then others?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f51a31617d2f410db0bd5a49c81746a2",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Using homemade pasta instead of dried in a bake###'d like to use fresh homemade pasta tonight in place of bagged egg noodles. ###My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-13cc74fc88814d32bb8c186a64d8fa22",
            "input": "CONTEXT: My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.If you're keeping the bread in a plastic bag, try paper bags.To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread.  <sep>  Q: Is there anything I can add to homemade bread to preserve it? A: a mixture of 50% whole wheat flour will make it last longer  Q: will this change the consistency of the bread? A: that will only help if the problem is the bread getting hard too soon  <sep> FOLLOWUP_Q: will a combination of 50% wheat and 50% white flour change the flavor of the bread?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bb1bd9f3ab8945b2a02fbbc45356f885",
            "input": "CONTEXT: The answer depends on where you live, and what type you have brought.In many countries that import chickpeas they heat treat them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and soaking times double or triple.Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get.I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!Soak non-heat treated beans for 8 to 12 hours, heat treated beans for 24 to 36 hours. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as \"faulty\".Soak and cook without salt, unless you are going to mash them. They fall apart more readily if salted.If you are not mashing them, the secret to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to whatever dish you are preparing.  <sep>  Q: How should I prepare dried chickpeas?###I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a period X and then cook them for a period Y.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-aa0b8650fc6149b1a101c1582eba88bc",
            "input": "CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: I was wondering Where can I get local grains in bulk? A: This really depends on the locale  <sep> FOLLOWUP_Q: Is there a good source to buy them online?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eebc395b02ba45a2a1b70535a3ddddda",
            "input": "CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the \"taste\" is affected.  <sep>  Q: Can food be boiled \"extra fast/hard\" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully  Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture  <sep> FOLLOWUP_Q: Are those the only difference between the two different types of boils?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6b09656955ee4ae78d778145ebe021fe",
            "input": "CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How to make stronger colors in three part pannacotta?###I'd like to make more natural colors any suggestions? A: All of these are natural colorants but also impart a bit of flavor with them  Q: Is there some kind of fruit I can use? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red  <sep> FOLLOWUP_Q: Any other fruits?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-743575815feb4795b20a5ca235035a23",
            "input": "CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a77d5657fddf45748ea72f0680dab12a",
            "input": "CONTEXT: The basic principle of serving a dish at a time is called Russian Service by the French, who started using it in the early 1800s. The particular order of the dishes has changed with the times and with theories of how meals should be served. The book Arranging the Meal by Flandrin describes the history of these changing fashions.There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking. The British were having it before the meal in the 1600s. By the 1800s French meals served à la russe placed the salad close to the end of the meal, a tradition kept up to today. I remember reading that the starter salad, common in the US, is a simplified antipasto, but have not been able to find the reference, so for now it is just a guess.  <sep>  Q: From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?###Sorry for the lag. A: There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking  <sep> FOLLOWUP_Q: Why do people in N. America eat heavy desserts at the end of the meal?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-774d06053a0e4835b255bcb7c6d1d003",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Would you suggest using floor pizza oven or a firebrick?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-288070b23a4947aaac48895c011c6ff9",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: What is the best cooking method? A: you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: What causes the slime to form?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ccd8cba9ca2a484c82843329d379f102",
            "input": "CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  Q: Do I still have to cook the meat after all that, or is it ready to eat? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier  Q: Will the brine and/or salt cause issues of bone rot? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier  <sep> FOLLOWUP_Q: How much salt should I add to make the saltwater brine?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-46ad76905dc94835bf77e4feecdd3d93",
            "input": "CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: Homemade ice cream has texture that is gritty, sandy do you know why?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-97f2ede5634d4b2ab4edcd2e5b93490c",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Won't the leaf cook much faster than the rib? A: the ribs and leafy bits cook at different speeds  Q: Would I prepare it the same way if I wanted to use it in a stir-fry? A: I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook  <sep> FOLLOWUP_Q: How long should I cook the bok choy in the bag with the halibut?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d24ce302bfa24d95a2a75c5468caa236",
            "input": "CONTEXT: Firstly - shop-bought \"packet\" bread will keep for several days because it contains a lot of preservatives.In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises. This, he claims, is because the sourdough yeast cultivates a culture of friendly bacteria and an acid environment, all of which become natural preservatives. My experience seems to confirm this.Bread recipes containing egg, oil or milk tend to keep for longer than those without.As @SAJ14SAJ says, bread freezes very well. Loss of flavour in the freezer is not a commonly recognised phenomenon.One option is to slice a loaf of bread, bag it and freeze it. Take as many slices as you need at a time. It will defrost very quickly at room temperature, due to its low mass and high surface area.Another option is to make rolls, part-bake, and freeze. When you need them, take as many rolls as you need from the freezer, and place in the oven, to both defrost and complete the baking. You will get fresh baking smells and flavours from this.I suspect that home-made unleavened breads (pita, chapati, tortilla), without added preservatives, will not last long out of the freezer. Their advantage is that with no rise, they are so quick to make that they can be made fresh on-demand.  <sep>  Q: What kind of homemade sandwich bread or wrap lasts longest? A: Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises  Q: Are there any breads other that sourdough that last a long time? It is not my favorite A: Bread recipes containing egg, oil or milk tend to keep for longer than those without  <sep> FOLLOWUP_Q: That is very helpful to know! Do you have any other helpful suggestions? Maybe on where to look for a good recipe",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-09c7778aacbd42538941fa49c8adb15a",
            "input": "CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective  Q: Which would be more helpful to prevent spoilage, continuously simmer or refrigerating it? A: keeping the soup hot would be more effective  Q: Should it also be refrigerated? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup  <sep> FOLLOWUP_Q: Will it still be safe to eat after four days?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0c6310c0e09e4c7ebafe54ff0ed58035",
            "input": "CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen  Q: Is the growing of a vegetable different from a fruit's? A: The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes  Q: I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry. A: These do need to be ripe  Q: is it dangerous to eat particular vegetables (potatoes, I believe) before they're fully grown? A: Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size  <sep> FOLLOWUP_Q: A tomato is considered a fruit, but is a vegetable. They ripen don't they?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8664dcbd526944429a07ccde4dba2a0e",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: Do you have any recipes for plums?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-32a091f4664b462c83b77c4559eae7f2",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: How should I cook the meat? A: I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them  Q: Should I marinate the meat in orange juice first so it soaks up the seasoning? A: You can create a kind of glaze out of the braising liquid  Q: So how do you cook the meat if you do not fry it? A: put them back in the braising liquid that has been reduced since cooking the pork  <sep> FOLLOWUP_Q: How long should I leave it cooking with the braising liquid?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8f7948598a4a4208bb3ce0c6e482489b",
            "input": "CONTEXT: I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it.  <sep>  Q: have you untwist a salt shaker before? A: I always submerged mine in warm water and, bare handed, worked the cap until it came free  Q: I can try that but is there a better way? A: The water should dissolve the salt with the help of the mechanical action  Q: Hmm, would it be a good idea to use pliers to pry it open? A: You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it  <sep> FOLLOWUP_Q: that's a good explanation. What is shear strenght?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-18ac041708a944428949040324b110b3",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  Q: Where exactly is it located? A: New Brunswick, Canada  Q: Do you know exactly what companie?###companies*? A: I've been buying at Sobeys  Q: Do you get good ones over there? A: I too grew up with it for making the best fish cakes  Q: Have you ever tried its chowder? A: we have not been able to buy it for over a year now  <sep> FOLLOWUP_Q: Do you know any recipe to make the chicken chowder?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-59b22e8c0c994ff78c720037196eb91e",
            "input": "CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: How much juice should come out when I'm curing pork belly? A: I find that the amount of liquid released from pork belly varies  <sep> FOLLOWUP_Q: My latest batch has extracted less than half of the juice of the first two. Is this normal?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-62c0e0be04d147acbde47703843304f5",
            "input": "CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: What Effect of liquified hazelnuts on chocolate tempering?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9d57ae7e053141c8adc1fb0f28acf739",
            "input": "CONTEXT: Well, you don't need to spend hundreds of dollars, but you might need to put in more elbow grease. You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same. You could save on the grinder if you have a food processor or blender that can have its way with the meat.  <sep>  Q: How do you make homemade sausage without meat grinder/sausage stuffer?### A: Well  Q: No, I don't. A: You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same  Q: What do you mean by elbow grease?###Can I use a food processor? A: You could save on the grinder if you have a food processor or blender that can have its way with the meat.  Q: What else can I do besides buying a machine I will barely use? A: a food processor or blender  <sep> FOLLOWUP_Q: How would I stuff the sausage without a stuffer?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-14bade06df5c4ef9979fcc929f81dfae",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why would unopened shredded cheese get soggy in the fridge? A: Slight temperature variations can make the shreds stick together in a globby mass  Q: Is this normal? A: It's harmless from a safety point of view  Q: Is it safe to use the soggy parts? A: It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness  Q: How can I prevent this from happening? A: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese  <sep> FOLLOWUP_Q: How should I store these shredded cheeses if I want to buy them when they are on sale and use them later on?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6fb85f73147847e89b7fbe4179e02f4c",
            "input": "CONTEXT: As commented by SAJ14SAJ, you can dust the apple pieces with some of the cake mix. There is no need to change the proportions asked for by the cake mix box. You also do not need to cook the apples ahead, but you can slice them quite thinly or cut in small pieces to ensure that they are cooked enough.  <sep>  Q: I'm using a spice cake mix. I know how to keep the apple bits evenly spaced by using flour, should I increase the liquid because of the flour? A: There is no need to change the proportions asked for by the cake mix box  Q: Should I cook the apples (at least partially) before dusting and adding or will the cook enough when baking the cake? A: do not need to cook the apples ahead  <sep> FOLLOWUP_Q: Will the flour make the apples taste flour-y?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-18b82f1213a745498c91be31acadf638",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output? A: to try with your home stove  <sep> FOLLOWUP_Q: Yes, certainly. But, I need a hack to try working on it. Do you know any?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-224ffc4940d14e58bb057e91bdefbf0a",
            "input": "CONTEXT: For several years, I've been putting canola in a plastic squeeze spray bottle and using that.I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residueYes, my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out.Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep>  Q: How do I make homemade cooking spray? A: For several years, I've been putting canola in a plastic squeeze spray bottle and using that  Q: Are there alternatives to canola? A: I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil  <sep> FOLLOWUP_Q: Does the spray bottle get gummed up?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3aca0a52d1c74bd8b8df476fbb92f2f5",
            "input": "CONTEXT: I've never used bhut jolokias but I love spicy vegetable oil. DO NOT just throw the peppers in a jar of oil. Apparently this is bad. Follow the much more helpful links in the comments that follow this and make the oil properly.Once you do this you can cook pretty much anything that needs a little (or a lot) of extra heat. You said you have other peppers so it might be interesting to set up a few jars with different pepper combos.Bonus: if what I've heard of these peppers is correct, you can probably make a low grade mace this way.If you're looking for something to do right away, I'd mix a very small piece in some melty cheese and throw it on some chips, burritos, pizza, or anything really. Spicy cheese rocks.Good luck and enjoy.  <sep>  Q: What can I do with Bhut Jolokia's?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5cd7a488cad84a87b1243d330393590c",
            "input": "CONTEXT: Adding salt and lemon should do it, or at least help a lot.What you want to do is to chop them up and rub in a little salt and a splash of lemon juice (vinegar should work too). Obviously you don't want to add so much of either that you won't want to eat the onion.Leave to sit in the fridge overnight and enjoy.  <sep>  Q: How to make uncooked onion digestable? A: Adding salt and lemon should do it, or at least help a lot  Q: Is there any alternatives besides salt and lemon? A: vinegar should work too  <sep> FOLLOWUP_Q: Why is it so hard to digest?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-05bfaad63c4d4a8bbbcfa876c6c77805",
            "input": "CONTEXT: My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.If you're keeping the bread in a plastic bag, try paper bags.To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread.  <sep>  Q: Is there anything I can add to homemade bread to preserve it? A: a mixture of 50% whole wheat flour will make it last longer  Q: will this change the consistency of the bread? A: that will only help if the problem is the bread getting hard too soon  <sep> FOLLOWUP_Q: What is a good brand of all-natural whole wheat flour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1920a3cd72e84ed8ae6d63556470f65f",
            "input": "CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture  Q: Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive? A: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water  <sep> FOLLOWUP_Q: What milk is best to add to help flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bcd4d8fc145e41c4ae02048088556c6b",
            "input": "CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry? A: It is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum  <sep> FOLLOWUP_Q: Will Mexican food pair well with dark rum?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ee8bf1450f0143359eb2e174ae40cbc6",
            "input": "CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: I burn my ribs to a crisp, what does \"medium high\" mean? A: You should cook at a temperature between 250-300F  <sep> FOLLOWUP_Q: Where should I put the ribs on the grill without them catching on fire?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-33047986ef5a4fb3a39156712c60699d",
            "input": "CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-401c618765f84631bc97d60135a96ee5",
            "input": "CONTEXT: I would not keep it or eat it and just consider it a loss. That is a long time for the food to cool down/seal, etc. The processing time is usually carefully calculated so that the core of the product in the jar gets to the proper temp. With the processing time only being 10 mins it would mean only the jar and maybe a small amount on the edges would have gotten to 240 deg F. I suppose it could make a difference if it was a hot pack vs. cold pack, but I would still not risk it.Since you're an experienced canner, I assume you already know that it's possible to lose pressure during the process and then restart the time when the canner gets back up to pressure, but that is usually a few minutes at most, not hours.  <sep>  Q: If there was an interruption in canning process, would the meat still be safe? A: I would not keep it or eat it and just consider it a loss  Q: So I should start all over again? A: Since you're an experienced canner  <sep> FOLLOWUP_Q: Do you have success in canning low-acid food?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-13792a9948884d2195a85b82fece9e78",
            "input": "CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a \"chunkier\" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix.  <sep>  Q: Any ideas what ratio of flour, potato startch and rice flour would be optimal for getting a crispy wing? A: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product  <sep> FOLLOWUP_Q: What else helps with creating a crispy wing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d5d1dac0bb9a4199adb75fccaa83987b",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience  Q: what is a specific difference? A: Passata is usually much thicker  Q: do I cook it much longer? A: it won't need as long a cooking time  Q: how much should I use? A: 3/4 cup of passata  <sep> FOLLOWUP_Q: what are some differences?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-796e6be064e0401b9631f91c5b0df6a0",
            "input": "CONTEXT: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best. Ideally, the water is heated and poured onto the tea at just under boiling. Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea, but only use about a quart of hot water to start, let the tea steep in that (at least 5 minutes, longer will give a stronger flavor) then add the remaining 3 quarts of water.  <sep>  Q: Do you know how to Brew Hibiscus tea?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-abb62bd11e27439f9e1c64b922fc94c9",
            "input": "CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a \"knockoff.\"I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything  Q: Is one more authentic than the other? A: hence people calling American Lea & Perrins a \"knockoff  Q: Is there a difference between using malt and white vinegar? A: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking  <sep> FOLLOWUP_Q: Is vinegar more popular in the US or the UK?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d7ec66a44a2c4e938f996c9b1228a6b8",
            "input": "CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep> FOLLOWUP_Q: What can I do with the bread after fermentation?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-80e82f39e4dc4b4b875de4e1ac4a22f8",
            "input": "CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How do you know if whitish chocolate has bloom?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fd00b59e5b2d48c198a92cad2c8e0ba3",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want  Q: Do you think fresh vegetables would be better for soup? A: the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y  Q: Will the puree make the base thicker? A: opaque - the color will be determined by the vegetables added  Q: Do you think this way will add flavor? A: The pork taste will be a bit more hidden by vegetable flavors  <sep> FOLLOWUP_Q: Will I strain the stock after the vegetables cook?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a6c5321de73f48c4ba49ae525310212c",
            "input": "CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie? A: bringing it out of the freezer an hour and a half before baking say  Q: how long will it bake if I thaw it? A: If you follow this it could probably bake for just 25 minutes or there about  <sep> FOLLOWUP_Q: Can a bake it ahead and re-heat to shorten that even more?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-39b9c5e4700b4efeaf33eb3b100703ac",
            "input": "CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds \"fussy\" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to \"slime-out\", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  Q: What is the best way to keep them fresh longer? A: Removing the rubber band etc. prevents damage where it would cut into the veg  <sep> FOLLOWUP_Q: Where should I keep them (in the fridge, out on the counter, in a bag)?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a197fb6132d0415182f9e28ce7053af2",
            "input": "CONTEXT: I'm an American cornbread lover living in the UK, so I have some experience with this. In the UK and commonwealth corn flour = US cornstarch, and in the UK corn meals are coarser then their US counterparts. Coarse polenta is like ball bearings, fine polenta is still too coarse for decent cornbread and fritters. You can get fine corn meal in the UK now, which is slightly finer than your average US cornmeal, but not as fine as US corn flour. So if I'm in the US using an American recipe that calls for fine corn meal I'd just use regular corn meal, if I'm in the US using a UK recipe and it calls for fine corn meal it would probably mean fine polenta, which is what you generally get in the US.  <sep>  Q: What is \"fine ground cornmeal\"? A: I'd just use regular corn meal, if I'm in the US  Q: What is the difference between \"regular corn meal\" in the US and other places? A: a UK recipe and it calls for fine corn meal it would probably mean fine polenta  Q: What is fine corn meal in the US? A: US corn flour  <sep> FOLLOWUP_Q: When a recipe asks me for \"fine ground cornmeal\", what is it asking for, if no other information is supplied?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5f5f67cc7a974e058c9b4b8bfd43449c",
            "input": "CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot  <sep> FOLLOWUP_Q: Could I use the microwave?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-155f8a7d889b4ff382f8680e0c1f3f82",
            "input": "CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used  <sep> FOLLOWUP_Q: can you give me any more tips?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ab26200f38934a1c851949a9e5e4a9ff",
            "input": "CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes  Q: Is pork a necessary ingredient for it? A: Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served  Q: Do you know if there is a vegetarian alternative to it? A: A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: That's nice to know. What version do you prefer? A: I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common  Q: Does that make it more tastier? A: I like  <sep> FOLLOWUP_Q: What is the origin of this dish, do you know?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-658dbbb7820f41dea2f9fe468724f1d2",
            "input": "CONTEXT: I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it.  <sep>  Q: have you untwist a salt shaker before? A: I always submerged mine in warm water and, bare handed, worked the cap until it came free  Q: I can try that but is there a better way? A: The water should dissolve the salt with the help of the mechanical action  <sep> FOLLOWUP_Q: will it not render the rest of the salt useless by getting it in water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-44b6911721bd4798894d63f27c4f4949",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it  <sep> FOLLOWUP_Q: Also when you use the bath ,do you cook them at the same temperature",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0438e68e0c864f8891a372e30476ab07",
            "input": "CONTEXT: Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.  <sep>  Q: Can I add seasoning to the beurre manie?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d128027a3e2e49e78f55bdb47e97eb2e",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: What is cardamom? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds  <sep> FOLLOWUP_Q: I'm not sure what the recipe is for, but I need to keep the shells?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ccbe3689264d433d852a50355eeb4616",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Are there any drawbacks to using this method? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What steps do I need to take to make sure this does not happen? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  <sep> FOLLOWUP_Q: Does it need to be rinsed in tap water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e5831b26ae884ee7a3b19cea0ee15edd",
            "input": "CONTEXT: I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors.Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about, and you'll notice it only once you thaw your chicken (or other food item). That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.  <sep>  Q: Is there a way I can stop this? A: I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors  Q: If covering it will work, why is that? A: Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about  Q: Are you saying there are odors in the freezer that I can't smell?###Is the freezing process sucking moisture out of the skin? A: That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.  <sep> FOLLOWUP_Q: Do you have any other suggestions on freezing chicken?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bd9867f76c4840f39f356c81994fc57f",
            "input": "CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again  Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way  <sep> FOLLOWUP_Q: So I should not let them cool down at all before peeling?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c42f6c5ccd5148e48d87d245f35b160e",
            "input": "CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen  <sep> FOLLOWUP_Q: WOULD YOU RECOMMEND FREEZING A WHOLE POT OR DOING INDIVIDUAL SERVINGS?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4da5b009e60342ac9b38f66e068a87f8",
            "input": "CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.)  <sep>  Q: How to cook small fish(unfrozen and frozen) in water without overcooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a9dd8abe6cfa4b4e903d84830ef4e38a",
            "input": "CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers.  <sep>  Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively  Q: How should I clean my grill? A: I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers  <sep> FOLLOWUP_Q: Then do I scrape the grill?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-996148117016447d9711b140c4afd776",
            "input": "CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes \"bad\" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: Should I store garlic in the fridge or room temperature? A: Garlic will spoil faster in the fridge actually  Q: How long does it take to spoil in the fridge? A: I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid  <sep> FOLLOWUP_Q: Any other tips for garlic storage?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ba11dd2e693e4dd58e271855eccf25a7",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  <sep> FOLLOWUP_Q: I have always grilled my steak, but would a nice cast iron skillet be good to use to fry a steak?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-33b0a6a2a7f24701986daf1a67f8f825",
            "input": "CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-456785f571694f46bba2e619268baa52",
            "input": "CONTEXT: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook.  <sep>  Q: How can I get thinner pancakes? A: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe  <sep> FOLLOWUP_Q: If I ad more milk and still have little spread what can I do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c8285cb5813b41bf979ae3ce7d8e64c2",
            "input": "CONTEXT: Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles.  <sep>  Q: Sauce made from butter and cream is flaking/curdling A: Tender means soft and not brown  <sep> FOLLOWUP_Q: Why would my sauce currdle?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-abc78f25441f44d0911913745091563f",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Appropriate oil to infuse with hot chillies A: at the end of the day just about any cooking oil will work  Q: Are there any reasons not to use cold-pressed rapeseed oil? A: dry your chillies  Q: Is there anything I need to know about storage? A: you can make chili strings  Q: Why will my chillies get mushy if I don't dry them? A: rot in the oil  Q: Does the type of oil I use affect the flavour absorption? A: Infusing oil with chilli won't change its cooking properties  <sep> FOLLOWUP_Q: How do I make chili strings?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bef21b11cd76494a9c059f7ae23b867a",
            "input": "CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Are there guidelines for when that substitution will work well? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in  <sep> FOLLOWUP_Q: Any particular recipe where I shouldn't ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7f267445559d496bb5b326fcbe771af7",
            "input": "CONTEXT: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag  Q: Could I use a clear bag and get the same affect? A: any kind of bag  <sep> FOLLOWUP_Q: Do you know why we were taught to use a paper bag so it would be in the dark?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1b5c46580e764548ba572df2d4891b4a",
            "input": "CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: Should I preheat the pot if I am going to make soup or put in the ingredients and heat it all up together? A: This will be a lot easier to do with a hot pan  Q: So I heat the pan and then add say vegetable oil or I put the oil in when its cold? A: browning the ingredients before adding the liquids will develop more flavor  Q: What if I am reheating a soup that I have in the fridge? A: when reheating soup, it won't matter much  <sep> FOLLOWUP_Q: Should I reheat it on low or high heat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-64f7de7821b94309856f8249328e97c8",
            "input": "CONTEXT: Your clarification means a lot -- \"baked\" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.  <sep>  Q: What are the best potatoes for baking? A: larger starchy white potatoes, or sweet potatoes work well, too  Q: I should clarify, I am in Australia and we don't really distinguish between baking and roasting, can you suggest a nice roasting potato? A: Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries  Q: What kind of potato would go roast well with beef? A: if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss  <sep> FOLLOWUP_Q: Would red bliss potatoes give a nice golden brown finish on the outside?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-242f109e5d3c48e3a4117828ae1c49cb",
            "input": "CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: I burn my ribs to a crisp, what does \"medium high\" mean? A: You should cook at a temperature between 250-300F  Q: Where should I put the ribs on the grill without them catching on fire? A: You should turn the left burner on, and put the ribs in the right side of the grill  <sep> FOLLOWUP_Q: So I shouldn't cook them directly on the flame?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-af35d52cd6a0411bbbc5491eba271292",
            "input": "CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. \"Refrigerate after opening\" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: What's the easy way to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp  Q: Would that be safe since it says must be refrigerated? A: Refrigerate after opening\" doesn't mean that it must be in the fridge every second  <sep> FOLLOWUP_Q: This is the natural, crunc variety have you ever heard of it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8f4d2914fdb74c6fa44827160bb54090",
            "input": "CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  Q: Why is it important to increase the fermentation time ? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  <sep> FOLLOWUP_Q: wouldn't the sourdough break down the gluten in the sponge ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00221c80caf24a91ad3fc836745ce13d",
            "input": "CONTEXT: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.  <sep>  Q: How to ensure that the Pancakes get cooked evenly? A: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked  Q: The last time I made pancakes, while they were nicely cooked on the outside,###they were still a bit \"battery\" in the middle. A: when you flip a pancake it should be almost entirely cooked through  Q: But do you has a simple solution to try? A: You want to flip when the bubbles are pretty set on the top  <sep> FOLLOWUP_Q: Yes. i want to flip",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bc4e1f6a53944cee930cb7d5f6c02443",
            "input": "CONTEXT: For me it very much depends on what meat I am making jerky out of.With the grain is much more solid than against. Just as you might expect.If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed.  <sep>  Q: Should beef jerky be cut with or across the grain? A: For me it very much depends on what meat I am making jerky out of  <sep> FOLLOWUP_Q: What is the difference in the final product when cutting with vs across the grain?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4652df25dda8465291c0c3d696dd798e",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Carbonated drinks in cocktail shakers, any ideas ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3cc58a85c3ff41ee92f2140b8ac4c1a0",
            "input": "CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Can you make a cake with many different fruit flavors? A: You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers  <sep> FOLLOWUP_Q: Is there any fruit flavor I should avoid because it doesn't go well with other fruit?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-37019d9031b64712b679bf56196bfb0f",
            "input": "CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.  <sep>  Q: Are there substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: In a pinch, you could use a colored brandy too, like Chantre  Q: Would that change the consistency of the cookie dough? A: But it will add more of its own flavor  Q: What kind of colored brandy would you recommend? A: Chantre  Q: Is that a cherry brandy? A: it will be further from the original than a random obstwasser  <sep> FOLLOWUP_Q: What flavor brandy is it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2b35364b9250488581bfdff4054a9e1a",
            "input": "CONTEXT: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If \"sharp\" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: Is there a way to fix sharp tasting sauce? A: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: So too much alcohol is why it is sharp tasting? A: If \"sharp\" means too acidic, your options are  <sep> FOLLOWUP_Q: Will it ruin it if I start simmering it again?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8735ed3b583a49e09bb4cc3899ed3d24",
            "input": "CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom.  <sep>  Q: Do I need to seal the food with food wrap before put them in the fridge?###I've always seen friends putting leftover, cooked food in the fridge with food wrap. ### I asked them why they are doing it and they don't even know why they are doing it. ###It is necessary to put just cooked food in the fridge with food wrap? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits  Q: such as? A: 1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge  Q: I see. ###So you recommend sealing it with food wrap? A: But no, you don't have to use the plastic wrap; it's just a custom.  Q: what do you suggest? A: keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies  <sep> FOLLOWUP_Q: any other suggestions for me",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fddb7eddd0cd420e960908da8ff8bfe0",
            "input": "CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Refrigerator pickles in plastic or glass?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3d8275b57f044456951f5635b1a99f9d",
            "input": "CONTEXT: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.  <sep>  Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it  Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch  Q: Why is a corn starch better for soups? A: so you don't have to cook it like you would flour to get rid of the raw flour taste  <sep> FOLLOWUP_Q: Are there any other starches I could use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f629e4be6ee74ad496b6ef5fa57075c7",
            "input": "CONTEXT: rfusca already gave very good suggestions for the literal question from the title. However, you can also address your problem the other way round. First, cook the soup until your noodles are al dente (but will become just right while cooling at a normal speed). Take the big pot of soup off the heat. Second, take a small pot, and fill it with just one portion of soup per eater. Put it on the heat, and cook until the noodles are done. (Alternatively, put the single portions into porcelain bowls and microwave until the noodles are ready - it spares you washing an additional pot, but I wouldn't nuke a good soup for no reason). Third, eat your cooked soup portions and let the big pot of soup slowly cool on its own. Fourth, freeze the soup from the big pot. Finis. Note that from a food safety point of view, you are better off with flash cooling the soup. But what I outlined here is probably much simple and hassle-free. Plus, 2-3 liters of soup minus a portion or two should spend less than the magical 4 hours in the danger zone while cooling. If you are doing this with a very big pot of soup and feeding lots of people, you should probably prefer a rapid cooling.  <sep>  Q: How can I stop the cooking in my chicken and noodle soup? A: First, cook the soup until your noodles are al dente (but will become just right while cooling at a normal speed). Take the big pot of soup off the heat  <sep> FOLLOWUP_Q: Most of what I cook goes into the fridge. While I'm doing that the leftovers get overcooked###How can I prevent that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dcce8e5a3299407c84e983efe126ec95",
            "input": "CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: what is a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty  Q: will it takes longer to cook the stew? A: I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone  <sep> FOLLOWUP_Q: what about stewing beef?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-88729337756545fbbeac598dc411c8eb",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: What oil do I use to infuse with hot chilis?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5c352168463b44bb968952151dd6c818",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How do I stop cheese from leaking out of my cordon bleu chicken? A: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin  Q: I usually flour my chicken, does that help in anyway? A: The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich  Q: Why is cutting it important? A: the top and bottom parts can move independently and you don't have tension trying to pull the top piece away  Q: How does this help in the baking? I usually use toothpicks to stop the breast from opening. A: f you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations  <sep> FOLLOWUP_Q: Do you coat your chicken before baking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bbb606458598425d8e5dc5f24395e4bf",
            "input": "CONTEXT: If you mean cleaning in terms of getting rid of the 'beard', use clean pliers and a lot of elbow grease. It's hard to pull that out.If you mean just cleaning the shells, use a stiff bristled brush and scrub.If you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator. The mussels should flush the sand out and replace it with cornmeal (never tried this method, but I've heard it works well.)  <sep>  Q: What is the best way to clean mussels? A: f you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator  <sep> FOLLOWUP_Q: I've tried scrapping with a knife (scissors), but it's hard work and slow. Any other idea?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8e2e84befed0428fb7ee7c5cf5f4bdee",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4  Q: Do I do anything with the pounded breast before filling? A: The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich  <sep> FOLLOWUP_Q: How do I keep it closed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a52bdaba066940a1a80672ed9bc0acf3",
            "input": "CONTEXT: Thank you to everyone for your great advice. I ended up using a combination of everyone's answers.I prepared the meatballs the night before and cooked them in the oven as per usual. I stored them overnight in the fridge in a large ice cream tub, rather than refrigerating the crock. (Thanks for that tip Joe and MargeGunderson.)In the morning, I combined everything in the crock pot and brought it to work. I started the crock pot on low at 8am. Everything was already cooked, so no need to worry there. The meatballs were heated through by noon. (Thanks everyone for the tip on starting early. Thanks nico for the assurance on \"mush\".)Now, time for lunch!  <sep>  Q: How long do meatballs in sauce need to be heated in a crock pot?###I'm participating in a pot luck lunch this week. I'm bringing fully cooked meatballs, served in pasta sauce. My plan is to make the meatballs (around 30 - 40) the night before, cook them fully in the oven, and refrigerate them overnight in the crock pot without the sauce.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f1989f1fdd5343e08420808023d94469",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: What kind of pizza crust mix for pizza with cast iron pan? A: For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza  <sep> FOLLOWUP_Q: Will that work in an 8\" Lodge pan that's 2\" deep?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-46781b5ee3654aa4942e9595abded97d",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  <sep> FOLLOWUP_Q: Won't the leaf cook much faster than the rib?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0ce3c97299254bb9bdc9cb2d4cb3a2f1",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: Can you tell me how to make Fluffy Matzo balls?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e5360adc5f6047d1ae7861c189746dd3",
            "input": "CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeños less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit  Q: Can you suggest the reason why mine tastes less spicy? A: Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit  <sep> FOLLOWUP_Q: Which pepper do you think have the highest strength of spicy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4b986fa5300d44148b1593adb9ca7383",
            "input": "CONTEXT: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother? It's annoying to do (and depending on what the product is, filtering through a coffee filter would ensure you lose other things), and seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract.Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above.@stephenmacdonald, most dessert recipes that call for a fine mesh strainer do so because there is the possibility of chunky things ending up in the product. In the case of that recipe, I would guess it is to prevent chunks of undissolved gelatine from ending up in the final dessert.  <sep>  Q: Can I filter out vanilla bean seeds? A: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother  Q: When I use seeds I scrape out of vanilla beans in my desserts, it always leaves black specks. ###It doesn't seem to alter the taste, but it's not as pretty as professional works. A: seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract  Q: That makes sense. I'd rather my panna cotta be pristine and white, though. A: Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above  <sep> FOLLOWUP_Q: Oh, really? Do they use imitation extract? I don't recall seeing the bits of seeds in restaurant food.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ec1ea39c1a0f453397e251399afea2cf",
            "input": "CONTEXT: The brown color of the stock comes from the cooking method, not the kind of bones, a chicken stock cooked in the \"brown stock\" method can be as dark as what we expect beef stock to be.Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop.One of the most important parts of brown stock is to add tomato to the vegetable mix, either finely diced or more often tomato paste. Cooking the tomato to a dark brick red will round out the components needed to make a very dark stock. Whether you roast all the ingredients together in the oven or separate the vegetables to the stove; deglazing everything as you did helps the flavor, color, and of course makes cleaning the pans easier :)  <sep>  Q: Why did my brown beef stock end up yellow? A: The brown color of the stock comes from the cooking method  Q: Ah, I see. What is the best method? A: Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop  Q: Brown them, like with a broiler, or fry pan? A: Cooking the tomato to a dark brick red will round out the components needed to make a very dark stock  <sep> FOLLOWUP_Q: Although which method is best for browning the stock and bones?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0ce6bc584fed4906bd4c145f28dec6bb",
            "input": "CONTEXT: I'm specifically answering your question \"Is it okay to use a microwave in convection mode without the turntable?\" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the \"convention only\" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: Yes  Q: Even if my microwave doens't have a stop turntable button? A: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven  Q: So can I remove it altogether and use just an oven rack ? A: You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep> FOLLOWUP_Q: Any other sugggestions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5d51d963bde44334b8a9a1838a7ef01b",
            "input": "CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  Q: How do I evenly distribute it in the dough? A: mixing in a small amount of liquid is an easy way to make sure it all breaks up  <sep> FOLLOWUP_Q: What is the texture of the cake if I don't do this step?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cddb3db10d094baba00b033ebfd1c99e",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  <sep> FOLLOWUP_Q: What is the thing they put on top of it to cover it while cooking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ede3503851e947c28beb99b4cf8321aa",
            "input": "CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: oil temperature is too high or your fritters are too large  Q: What advice can you give me on temperature and size? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  <sep> FOLLOWUP_Q: Is there a change I can make to my recipe such as adding less water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5319d8e64257428bb1cb3c1cb37336bf",
            "input": "CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds  Q: How many times can I use the same tea leaves? A: If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times  Q: What is the right temperature for the water to steep the tea? A: 95°C  <sep> FOLLOWUP_Q: What are flavanoids?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7fb2e90756d340aaa355ede1186e1eda",
            "input": "CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds \"fussy\" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to \"slime-out\", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  Q: Is there a good way to prevent the green part from drying out? A: don't wash until you are ready to use them  Q: Should they be stored in the refrigerator? A: store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator  <sep> FOLLOWUP_Q: Do you wrap the whole scallion or just the green part?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-15b5ca4e015a48cc88071cdcc7feb8bb",
            "input": "CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: What role does a watt play in an induction stove? A: Watt specifies the power of the device  Q: Do you know if the watt power affects the cooking method? A: watt is how quickly your device consumes energy  Q: Do you know if an electricity consumption of higher watt induction stove higher? A: given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one  <sep> FOLLOWUP_Q: I see. So, you are suggesting that the higher the watt, the higher the cooking power?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f1d4b0b181f8479cafdf24dd73e3df4f",
            "input": "CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5610b33de7024df5bc6b4d412f887767",
            "input": "CONTEXT: Your clarification means a lot -- \"baked\" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.  <sep>  Q: What are the best potatoes for baking? A: larger starchy white potatoes, or sweet potatoes work well, too  Q: I should clarify, I am in Australia and we don't really distinguish between baking and roasting, can you suggest a nice roasting potato? A: Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries  Q: What kind of potato would go roast well with beef? A: if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss  Q: Would red bliss potatoes give a nice golden brown finish on the outside? A: As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway  Q: okay so I should coat them with oil and leave them in the oven while the roast is out resting? A: drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes  <sep> FOLLOWUP_Q: How long is an extra few minutes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ff1a328e05c543afb4b459eb36cc2235",
            "input": "CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: fats--oils and butter--definitely play a role in the texture control  <sep> FOLLOWUP_Q: Is there a purpose to adding oil and butter to potato or wheat dough?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1c9b4d44adaa41ea89d25855101d7529",
            "input": "CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as \"covering with a lot of oil.\"As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet potatoes / yams, broccoli and onions. I slice the potatoes and make sure the broccoli pieces and onions are large enough so they will not overcook / burn. However, usually this combination ends up being really dry, and everything sticks to the aluminum foil. ###So im looking to bake side dishes, having problems with dryness A: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: what kind of oil is best? A: Another spray over the top will make them brown a little more nicely and may even prevent a little drying out  <sep> FOLLOWUP_Q: Yes, but which oil is best to be used? I want my meals to be healthy, and covering everything with alot of oil is not appealing to me.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-de0468bfad0c434fa955828fb592c8d2",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks  Q: Do you have any advice? A: Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock  <sep> FOLLOWUP_Q: Any other suggestions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-be2766b416874323aec8fb71fcf7668f",
            "input": "CONTEXT: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible.  <sep>  Q: What are these white 'bits' in my nutella? A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion  <sep> FOLLOWUP_Q: Do the white bits indicate that it's unsafe to eat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-80a002ebce1a4a78a5b56cc5da7c9e33",
            "input": "CONTEXT: If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instant—you may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: Custard Pudding tasting like raw eggs A: if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it  <sep> FOLLOWUP_Q: I cooked custard pudding on the stove for 30 minutes, but it taste like raw eggs a bit. Do you think it's cooked or still raw?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3bcbf8d737c9407d9a97b26500d52ab5",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick  Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse  <sep> FOLLOWUP_Q: Are there any advantages to using pizza stone?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bb16caf4114f42a793c07d0a366e24a9",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  <sep> FOLLOWUP_Q: I'm using a recipe with oranges and milk, is that okay?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f657b6ed9321475ab0df55c2bbe99655",
            "input": "CONTEXT: What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese more evenly if grilling burger patties. Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water.On a personal note, I sometimes dissolve a pinch of salt in the water if I don't have any stock available.  <sep>  Q: What is the liquid often ladled onto the grill top in restaurants? A: Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water  Q: Does this help cook the food faster because of the steam? A: to more evenly cook the food and maintain its moisture  Q: Is stock the same thing as oil? A: What you describe is grill basting  Q: Would water work better for this purpose then stock? A: water  <sep> FOLLOWUP_Q: What amount of liquid should be ladled on to the food on the grill top?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b1dcd2d803ef4cabb7d61c3196c026c3",
            "input": "CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture  Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to “burn” at low temperatures  Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix? A: I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel  <sep> FOLLOWUP_Q: Use of whipping cream in fudge, Why is my chocolate fudge not that dark?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fc3d203cbd4e43a39fde7e4fd011887b",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Is using homemade pasta instead of dried in a bake recommended?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7b638a4ec32a4b22a52a0ea7a8d92ff4",
            "input": "CONTEXT: It should be about 7 crackers per cup, maybe 8, depending how finely you crush them. One of the inner packages from your 14.4oz box should be plenty (there are probably three packages with 9 in each, or 4.8oz). If you need to go the other way, that's 1/7 to 1/8 cup per cracker, or more simply, 0.5oz or 15g per cracker.I know this from making graham cracker crusts - and you can confirm it by looking at some recipes. You generally need 1.5 cups of crumbs for a pie crust, and it takes 10-12 crackers. I've seen recipes ranging from 9 to 12 crackers (and checked ten or so when writing this), but I don't think I've ever used fewer than 10. One cup is 2/3 of that, 7 or 8 crackers. (Some people do say 20 or 24 squares, but they're clearly half-cracker squares, not the whole crackers.)For what it's worth, the Martha Stewart crust recipe says \"6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)\", and 2/3 of that is 4 1/3 oz, pretty close to 1/3 of your box, maybe a cracker short, so by weight this works out too.  <sep>  Q: How much is a cup of graham cracker crumbs in crackers and weight?###I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? A: It should be about 7 crackers per cup, maybe 8, depending how finely you crush them  <sep> FOLLOWUP_Q: It would also be helpful to know what a cup of graham cracker crumbs weighs. My box of crackers is 14.4oz.### I could estimate what portion of the box to use if I know how much a cup of crumbs weighs.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-49942396256c4453bf6059092506a5d7",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick  <sep> FOLLOWUP_Q: Does it get as hot as firebrick?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-89c9bf47ba9148d386809652ba0955fa",
            "input": "CONTEXT: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions, my advice would be to not use a plastic container to hold liquid nitrogen unless it's designed to. Yes, the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this. Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass. Unless you know with certainty that your container is designed to withstand temperatures of -196 °C (-321 °F), do not attempt this procedure.  <sep>  Q: Can you use liquid nitrogen in a food processor?###Will this break the container since it isn't made of steel? A: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions  Q: Will using liquid nitrogen in the container harm the food?###Do you know if anyone has tried it? A: the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this  Q: What kind of container would you recommend for this process? A: Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass  Q: Which type of container will retain the temperature of the food better? A: Unless you know with certainty that your container is designed to withstand temperatures of -196 °C (-321 °F), do not attempt this procedure  <sep> FOLLOWUP_Q: Alright, so use a different container then?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-de27cbc725424252a864c9fe0a01d45e",
            "input": "CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid  <sep> FOLLOWUP_Q: Do recipes just ask you to do so, because you'd get more seeds in the milk or cream, or does the pod itself give a special flavour?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-89e4d21c82fb4c649ec60c978b74e213",
            "input": "CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: How do I get my pizza dough to rise? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What temperature should the water be? A: It should be between 105-110  Q: What else do I need to consider A: Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast  <sep> FOLLOWUP_Q: Do you have any other advice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-009c697210b348ff98c5e5cf1e8233f0",
            "input": "CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk  <sep> FOLLOWUP_Q: Why is sweetened condensed better?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bb73700c23dc4a81946c032ed31527b4",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why would unopened shredded cheese get soggy in the fridge? A: Slight temperature variations can make the shreds stick together in a globby mass  Q: Is this normal? A: It's harmless from a safety point of view  <sep> FOLLOWUP_Q: Is it safe to use the soggy parts?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-659dcefae63340c5b5983ae1b4a9d5b8",
            "input": "CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that.  <sep>  Q: How can I tweak the Southern Discomfort cocktail? A: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes  Q: Do You have any other suggestions ? A: You could sub out the agave for peach syrup if you want to live on the edge  <sep> FOLLOWUP_Q: Can I add any other alcoholic drink to it ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cdd648484f6049c1b0712870b443aa31",
            "input": "CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice  <sep> FOLLOWUP_Q: How do I get the most juice per orange?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0500fb2fc63141efab10438cafae78d0",
            "input": "CONTEXT: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak.  <sep>  Q: Sous vide chuck roast or chuck steaks? A: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question  Q: I've never cooked sous vide before, but am now equipped to try thanks to the holidays.###We have a 3 pound chuck roast. I'm not sure what the exact cut shape is, but it's vaguely cube shaped A: Steaks would have a higher ratio than the roast so they would take less time than the roast  Q: If we cut the roast into steaks (1-2 inches thick) before bagging and cooking, A: I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak  <sep> FOLLOWUP_Q: i understand.###what effect would this have on the cooking time and/or quality?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8c9e9b00ce274e1e91acc11907a83d8f",
            "input": "CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese  Q: How long can I keep it for? A: Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing  Q: I am thinking about buying a larger amount of Parmesan and freeze it for later use, just unsure when the best window of use is? you said 3 years ripe? A: for at least a year in the fridge without problems  <sep> FOLLOWUP_Q: Is there a good way to cook post frozen parmesan, as I worry the texture might be changed after freezing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5420669f62f947c1bb29b07bc1106c58",
            "input": "CONTEXT: I am afraid that gloves make things worse. Even with proper training, people who wear gloves seem to be more complacent that those who do not wear gloves. I have seen people handle dollar bills then turn around and touch my food with the same gloves on. Disgusting, and I refuse the food, and when I tell them why, they say the gloves are to protect me...what the F ever. Then I ask them how that glove protects meFromThe germs on those dollars you just touched?I find its better to enforce good hand washing habits than it is to allow gloves to be used at all. When you are wearing gloves, you don't even wipe your hand on a towel, without gloves your hands kinda start to tell you they need to be washed if you've been lax.  <sep>  Q: Why use gloves when handling food? A: I am afraid that gloves make things worse. Even with proper training, people who wear gloves seem to be more complacent that those who do not wear gloves  <sep> FOLLOWUP_Q: Does it have anything to do with sanitation?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3027116880ac4fc1a1030476c5f0f5c5",
            "input": "CONTEXT: The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra \"eggplant\" flavor. Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.  <sep>  Q: Can a \"regular\" eggplant be substituted for a chinese eggplant in a recipe? A: You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra \"eggplant\" flavor  <sep> FOLLOWUP_Q: Should I use the same amount of eggplant?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c91ac6cab92a4cb79dac3b88cc9a8394",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate  <sep> FOLLOWUP_Q: I'm reading that approx. 30% is lost, do you think that would be an average number?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ef8a526ed60746d4874bad50d24ddd33",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: When should I use convection when baking? A: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection  <sep> FOLLOWUP_Q: what are some benefits?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ac294f87eb5a49728b8817b96f526571",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  Q: Could I put chilli as a seasoning? A: It's really about taste and the result you want  Q: Maybe I could add some fresh herbs too, or would that be too much? A: In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise  Q: What root vegetables do you think would work best? A: the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors  Q: Should I keep the boiled vegetables even though they are over cooked? A: puree them in as a base  <sep> FOLLOWUP_Q: Yeah maybe I could purée them and use it to think. The soup.###Use it to thicken the soup? Sorry",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-61d8e3b1a8144f4caa3f275425add4e2",
            "input": "CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: Instant espresso powder substitutions? A: you could substitute strong-brewed coffee for an equal quantity of water+espresso powder  Q: I don't have the powder, thats what I'd like to substitute. A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  <sep> FOLLOWUP_Q: Would double or triple strength brewed (or French Press) coffee work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-866526f1baae4da880b3853be577ade4",
            "input": "CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese  Q: How long can I keep it for? A: Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing  <sep> FOLLOWUP_Q: How is the taste/texture affected?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4e22cea70fa04dc48b361dc0a41865f8",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered  Q: Is salt related to umami? A: Umami is a different basic taste, probably related to the presence of protein  <sep> FOLLOWUP_Q: Is there a reason it is becoming more common in deserts?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-567107f4c8de4c3f9325b803e45c3f74",
            "input": "CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - \"beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety.  <sep>  Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening  Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first  <sep> FOLLOWUP_Q: Do tomatoes have to be skinned?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-93b79b163b83488ca334eeaafe46b904",
            "input": "CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight  Q: I left it on the kitchen table but it was out of the light. Any other reasons? A: Another possibility is that it was just past its date  Q: What about the temperature of the room? A: room temperature easily goes above 30, and even above 34-5 on certain days  <sep> FOLLOWUP_Q: What about leaving it in a bag, will that hurt?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-775845e3cc634234b7884d55cb49c555",
            "input": "CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: how much juice should come out when curing pork belly for bacon? A: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies  <sep> FOLLOWUP_Q: How will i know if the pork belly is curing properly?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-014c10959a9a4f18b174f8f5949460b3",
            "input": "CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, we’ve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own hand’s heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees don’t matter). It takes time and practice - which is usually described as “experience”. I personally don’t think in “degrees” though, but more in categories like “too cold” / “should be ok” / “too hot” and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the author’s.  <sep>  Q: How accurate is the hand technique for grilling? A: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lo  <sep> FOLLOWUP_Q: How many inches should you hold your hand above the grill o know the temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4b966dfa3fd845e88f4890a0c9bb79ae",
            "input": "CONTEXT: Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes.The difference in texture and colour is noticeable after baking. The texture will be finer, and it will be whiter.  <sep>  Q: Why should I bake baking soda for making ramen noodles? A: The texture will be finer, and it will be whiter  <sep> FOLLOWUP_Q: If I bake baking soda, whould I be creating hydrogen gas or presumably harmless water vapor and carbon dioxide?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e8232bdb4a8d40d898b7037416b1bb72",
            "input": "CONTEXT: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking. Yes, salt will draw moisture from the meat initially, but over time that moisture will migrate back into the meat taking the salt with it! The salt also breaks down the protein structure in the muscle rendering a more tender steak.The steak is rinsed and dried (a wet steak will steam not char), seasoned, and fired.Ground beef can be handled in the same fashion. Using a medium or coarse salt and erring on the less salty side, you can find the right proportion to suit your taste. Season before forming or after. Some contend that the seasoning is made bitter by the heat and flame of the grill. Go figure.Other tips: The meat should be mixed and formed with a gentle hand — use only as much pressure as it takes to hold the patties together. For almost foolproof rare or medium-rare meat, go right from fridge to grill.  <sep>  Q: Do you know why, what makes a burger taste so salty? A: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking  <sep> FOLLOWUP_Q: Is there anything I can do to get this result when cooking beef burgers at home?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5e9d8f6afaa9496aaece0be84e09e3d2",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: What exactly is Passata? A: crushed tomatoes  Q: Is it better to use Passata instead of fresh tomatoes? A: The primary reason is definitely convenience  Q: Is the procedure that much more difficult to use fresh tomatoes instead of using Passata? A: f you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Fresh is usually better; however, is it really just a matter of convenience or is the taste effected? A: if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it  <sep> FOLLOWUP_Q: When making real Ragu, what really is the specific difference between using Passata (so, for say 1kg of meat, a few cups of Passata, cooked-in for many hours as the last step)?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5e76f4c686f94cd09115bf054a950730",
            "input": "CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar  <sep> FOLLOWUP_Q: Would I use equal parts of brown sugar for palm sugar?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-029e4a66e16c4ea4950d46d804947e66",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  <sep> FOLLOWUP_Q: I use cheap meat, so will a better meat work better?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e8ce064c6d2a4d1ab71722f568ed652c",
            "input": "CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: Have you tried frying eggs on a large scale?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f048364847c74ce88224749f601ab490",
            "input": "CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: I was wondering how to add pistachios to my white chocolate mudcake? A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter  Q: Does the size of the pistachio matter? I want a good size one so people can really taste them in the cake. A: Don't cut the pistachios in more than half or they will be too small  Q: What is the best method to prevent the chocolate chips from sinking to the bottom. A: Pour that batter evenly over the batter already in the pan(s) and bake  <sep> FOLLOWUP_Q: Do the pistachios require any extra precautions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-762689b988374a728917541b6675d0ce",
            "input": "CONTEXT: If you want a similar texture and flavor, I recommend trying other similar root vegetables. I use turnips and parsnips in similar applications. They're both dense, white and have a slight sweetness to them and they should hold up relatively well to long cooking times.You might also enjoy yucca which can have a cooked texture similar to a cross between potato and banana. I've not tried them in this sort of application specifically but I think they should work.  <sep>  Q: what are some alternatives? to potatoes A: If you want a similar texture and flavor, I recommend trying other similar root vegetables  <sep> FOLLOWUP_Q: What are the most recommended?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6acc351619dd404cbadd48c5cd9f861b",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Why pour cold water on pasta after cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-68379cb59b934244bde072ae4622da3f",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  Q: will the fish sauce have a similar flavor and/or consistency contribution to the recipe? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more  Q: I'm cooking for somebody who doesn't eat shellfish so is the fish sause safe ? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  <sep> FOLLOWUP_Q: can I replace the lime juice with lemon ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-66eefb5ecc6a425eb014f3087fcb01c9",
            "input": "CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice  <sep> FOLLOWUP_Q: Is there a certain method I should use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5babc6138dcc4d0f82cb1860bc7730da",
            "input": "CONTEXT: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results.  <sep>  Q: How do I stop my brownies from rising?###I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, too much.###This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies. A: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much  Q: Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies? A: Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again  Q: How do I make sure I dont overdo it? A: A bit of experimentation will be necessary to get the right results  <sep> FOLLOWUP_Q: Is there any other suggestion for me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6a9304fc47304efa88de4d45d50922dd",
            "input": "CONTEXT: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices.  <sep>  Q: How do I get good results with marinaded venison?###I had some deer ragout and let it marinade one day in wine, brandy and with some spices. ###Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The result was OK, but not great (and don't we all aspire for greatness?)###How can I improve on this technique? A: This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted  <sep> FOLLOWUP_Q: any other suggestion for me",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8a022fe8b45b4aeda5262fd560885343",
            "input": "CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: How do I serve a whole pig? A: It really depends on your audience and setting  Q: Would there be a lot of butchering involved? A: Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun  <sep> FOLLOWUP_Q: Is it easy to pull the meat off?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-badd7f8c70f941fea04064c35bc783da",
            "input": "CONTEXT: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough? A: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product  Q: Should I let it rest at room temperature, or in the refrigerator? A: refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier  Q: Will it make a difference cutting it into shapes? A: nless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases  <sep> FOLLOWUP_Q: Does it rise like bread?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1c3f55e00c124cac981e277374a73969",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Are the leaves usable? A: yes, the ribs and leafy bits cook at different speeds  <sep> FOLLOWUP_Q: how long do the rib take to cook?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f7293f0acb1c49d5b1ecabfe5a58a6ce",
            "input": "CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach, but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want!  <sep>  Q: How much is a bunch of spinach? A: A bunch of spinach usually weighs something like 250-500 grams  Q: Doesn't that seem like a lot to put in a smoothie? A: Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems  Q: So is 250 grams a 1/2 bunch or full bunch? A: So very roughly, I'd say a bunch is 125-250 grams  <sep> FOLLOWUP_Q: Would frozen spinach work just as good for smoothies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00655f4ed8dc42b69fa40e17b4e15591",
            "input": "CONTEXT: Wood for culinary uses should be oiled with food grade vegetable oilThe olive oil from you pizza dough should be enough to keep it fine for many yearsWhen not being used, make sure it is stored some where dark, dry, and not too warm. Make sure it is 100% clean and dry before you put it away  <sep>  Q: How do you protect a pizza peel made out of wood? A: Wood for culinary uses should be oiled with food grade vegetable oil  <sep> FOLLOWUP_Q: Where should I store it ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2e9ad37c8b3740d493529e2bdcbe022d",
            "input": "CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup.  <sep>  Q: How to get a thicker soup from watery tomatoes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a0dd6f148e1c4d379ff9180135ee4484",
            "input": "CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture  Q: Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive? A: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water  <sep> FOLLOWUP_Q: What additive provides the best taste while aiding in texture?###How long should the water boil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9ea8713c239442eaa6fb5264628ef0f2",
            "input": "CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.  <sep>  Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy  <sep> FOLLOWUP_Q: how long would they last freezing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-35d60d97b8834abca62f438d4bf32708",
            "input": "CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: When I cook a steak, will the fats render if it is slow cooked at low temps? A: the fat will not render at about 50 C (122 F  Q: Is there a suggested temp I cook at then? A: However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven  <sep> FOLLOWUP_Q: How long should I cook it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3f3695e5b2584d02b541525241015b6e",
            "input": "CONTEXT: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If \"sharp\" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: What is the Way to fix sharp tasting sauce? A: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: How do i keep it from getting sharp in the first place? A: add more cream and other ingredients to dilute the acid  <sep> FOLLOWUP_Q: Do you have to boil every sauce before using it",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-74fa4e61b74c4f8aba585dfdec2fc737",
            "input": "CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Can I substitute skim milk for whole milk in a caramel recipe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-305bca5c94414d9dbab8cc28e3770a08",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors  Q: Does that mean I will get a more flavorful vegetable currie in a pressure cooker? A: What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them  Q: Will the spices change their taste when cooked in Kadhai versus pressure cooker? A: spices could grow more bitter or sweeter depending on the compounds inside them  <sep> FOLLOWUP_Q: What kind of spices would beome bitter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-18945c5724d94bc29de5f505faa27a9b",
            "input": "CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture  Q: Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive? A: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water  <sep> FOLLOWUP_Q: How much water should I add?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-32ae686d456d4c2e9e6c5804532ff987",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Appropriate oil to infuse with hot chillies",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cdd68e93851844f88cb7a81035711e34",
            "input": "CONTEXT: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. Once it is ripe, it can be stored in the refrigerator for at least a week. This way, it is ready to use whenever you want it. Fortunately, there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much.Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely. Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature.  <sep>  Q: Will avocado stay fresh longer if stored in the refrigerator? A: Once it is ripe, it can be stored in the refrigerator for at least a week  <sep> FOLLOWUP_Q: Should it be in the crisper drawer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-399afdbbd1a549daa5116cf86f880221",
            "input": "CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.  <sep>  Q: What can I substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on  Q: Do you think any cherry liquer would work okay? A: I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way  <sep> FOLLOWUP_Q: Do you have any other advice or suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-11cf2c3674964c9fa5a97202b7e17096",
            "input": "CONTEXT: Empirically, you could use a salinity meter-- one that is made for checking salt water fish tanks. The only other thing I can think of that would drive seasoning into the meat would be cooking in a pressure cooker. I believe some grocery stores employ such a method on chicken before finishing in a rotisserie. Certain fried chicken chains also deep-fry in a pressure vessel which could yield similar results.  <sep>  Q: How Can I Tell If Meat Has Been Brined? A: you could use a salinity meter-- one that is made for checking salt water fish tanks  <sep> FOLLOWUP_Q: Is there a surefire way to tell if meat has been brined?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ef014218c9e145c9b4296fcb372445c6",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: DO you think the result could be salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What can i do to avoid this? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  <sep> FOLLOWUP_Q: Do you know any particular gravy recipe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-64ab54d3ee9f4f1bb62bdc64c21736bc",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way  Q: What would you recommend using to clean it? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush  <sep> FOLLOWUP_Q: Is it okay to use ordinary dish detergent on the skillet?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-45e5329cfc8140408e87bdbe4d32e6b4",
            "input": "CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: How can I make my pudding thicker?###How much corn starch do you recommend using? A: Cornstarch starts thickening at about 205°F/95°C  Q: Okay, do you think that if I use an electric beater that would help? A: Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred  <sep> FOLLOWUP_Q: How much cocoa should be used for the pudding to ensure great flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1eb046f06bd8402c83dd1d047b0b6e63",
            "input": "CONTEXT: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer.Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!  <sep>  Q: What can I use instead of cornmeal on bagels ? A: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer  Q: Do you have any other tips for baking bagels ? A: Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels  <sep> FOLLOWUP_Q: is there a ready mix I could use ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2297d3b7d9f2406bb1c9111134410b3b",
            "input": "CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: How is butter used in fudge? A: one should add it to the boiling mixture  Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix? A: The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage  <sep> FOLLOWUP_Q: Why is my chocolate fudge not that dark?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-abb32a4da54f455082a23181ab3a52dd",
            "input": "CONTEXT: On the question of dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl. It is best if you pulverize the dry ice in a blender first. You will want to avoid using too much (your base will become carbonated, but you can allow it to off-gas). Add a little at a time until the appropriate texture is achieved. Make sure it is not possible for someone to eat a chunk of dry ice!  <sep>  Q: Is it possible to make salty avocado Ice Cream without a machine?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-846f5fd35c1044e987287bf5cbca5cc7",
            "input": "CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  <sep> FOLLOWUP_Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-09c5cf9a043c4b24a8c489d184735f53",
            "input": "CONTEXT: My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.As to defining chili, I think you could work on a definition forever. Apart from the notion that a chile is the pepper, which is the main ingredient, and chili is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is chile too, but what they have is different from Texas chili, even when they use red chiles). I think chili is a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case.  <sep>  Q: What makes white chili white? A: it doesn't have any significant amount of dried red chile in it  <sep> FOLLOWUP_Q: What color is white chili really supposed to be?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0513a09d21a1449d8796869284db716e",
            "input": "CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: Cooling melted sugar quickly? A: molten sugar is hot  <sep> FOLLOWUP_Q: What the easiest way to make 1 inch cubes and cool them down enough to hold their shape?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d54615d6933244a7bbdb320fc6e1ebda",
            "input": "CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: My homemade ice cream texture is gritty/sandy, any advice? A: It sounds very much like you didn't manage to completely dissolve the sugar  <sep> FOLLOWUP_Q: How should I do this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-df055ce8797d4aa787d00317e0f544d1",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the shelf life of a yogurt product? A: the shelf life should be about 2 weeks in the refrigerator  Q: I made a large batch of cucumber yogurt sauce, will that stay good for 2 weeks too? A: the shelf life for the yogurt product will be the shelf life of the yogurt itself  Q: What is the recommended temperature for storing yogurt? A: in the refrigerator  <sep> FOLLOWUP_Q: What is the minimum temperature though?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-db5470f5161f47fe82a73a95560132a2",
            "input": "CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of \"shower cleaner\" will do the trick.Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: How do you get the smell of fish off your hands? A: you want a low pH substance to take the smell away, like lemon juice or vinegar  Q: What if that doesn't work? A: Some brands of \"shower cleaner\" will do the trick  Q: Do you think rubbing my hands with stainless steel, like a metal spoon, would work? A: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar  <sep> FOLLOWUP_Q: What exactly are amines?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-adfce161b09f40d28a7abfe2fb972b0d",
            "input": "CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word \"Gumbo\" itself comes from the African Bantu tribal language which uses the word \"Ngambo\" for okra. In the plantation culture of the south \"ngambo\" became \"gumbo\" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice.  <sep>  Q: What is Gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand  <sep> FOLLOWUP_Q: what is the secret to making it good?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-586f8320c0954ea3a5bcb43f80cc8239",
            "input": "CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  Q: Why is it important to increase the fermentation time ? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  Q: wouldn't the sourdough break down the gluten in the sponge ? A: if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable  <sep> FOLLOWUP_Q: What is the right amount of starter I should use ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-02226ad6b75d483488dde4e82c38827f",
            "input": "CONTEXT: Yes it will probably be safe, but it might not be very good. Keep in mind if a sweet potato is cooked properly it doesn't need any seasoning at all. Bake it until it's dark on the outer layer of flesh and the potato will be so sweet you'll wonder why you don't cook it that way all the time.  <sep>  Q: Does cinnamon last past its best by date? A: Yes it will probably be safe, but it might not be very good  <sep> FOLLOWUP_Q: How long past the date would it be safe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d40a31ae43264ba9aa4a3e754844164b",
            "input": "CONTEXT: If you have a gas stove, you need a hood to send the exhaust outside. One that recirculates is not sufficient.In my experience, the recirculator hoods work OK if you're not doing a lot of cooking. If you do, however, you'll end up with a nasty, greasy dusty coating on everything in your kitchen. I wouldn't bother with a recirculation hood if you ever cook things that involve grease or smoke. For someone who mostly heats up processed foods, it's probably good enough.  <sep>  Q: Are recirculation extractor hoods good? A: In my experience, the recirculator hoods work OK if you're not doing a lot of cooking  Q: How good are they? A: I wouldn't bother with a recirculation hood if you ever cook things that involve grease or smoke  Q: What kind of hood do you recommend? A: If you have a gas stove, you need a hood to send the exhaust outside. One that recirculates is not sufficient  <sep> FOLLOWUP_Q: Will a pipe for the exhaust be needed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-39087839aa5e4573b86943ad9cfee746",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do I recover vegetables that get \"refrigerator crisper chill\"? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Would it still be alright to use them? A: I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen  <sep> FOLLOWUP_Q: Will the texture be compromised?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1bc84f770c7a40d9b9f39f648724b765",
            "input": "CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days  Q: That’s awesome information to know! I figured they would go brown. A: If you're just peeling them a few hours ahead, then just hold them whereever  Q: Is there a special way to keep them after peeling? Any certain container?###I’m assuming to keep them in the fridge? A: If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it  <sep> FOLLOWUP_Q: Is it best to buy the sweet potatoes the same day you’re going to peel them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a55e6125f044484886a11d1a162d8ec1",
            "input": "CONTEXT: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables. The salt helps keeping undesirable bacteria in check, so you probably don't want to \"dilute\" it. Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same.TL;DR: Treat any additional vegetables like cabbage when calculating the amount of salt.  <sep>  Q: Should I add salt to my sauerkraut recipe if I add vegetables? A: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables  Q: so does that mean that I have to add the salt? A: Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same  <sep> FOLLOWUP_Q: how much salt specifically?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-97db13923f6741cba17d7647336ed3e7",
            "input": "CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water  <sep> FOLLOWUP_Q: Alright, what would the next step be?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-72aa954d51bb4ccaaa921af94e460984",
            "input": "CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How do I reduce the natural sourness of homemade frozen yogurt? A: Overly sour yogurt is a sign of inconsistent inoculation  Q: So I am not heating it long enough then. If I do that will that affect how well it sets? A: The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy paste  Q: If it is less sour can I add in flavors like chocolate or caramel like it available from commercial products? A: Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter  <sep> FOLLOWUP_Q: How long does this process take?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f02f7c1a7c0b4d54a35b2e3804067467",
            "input": "CONTEXT: The \"solid vegetable oil\" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.  <sep>  Q: What's the best replacement for \"solid vegetable oil\" in pastry recipes? A: u ca  Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe? A: The \"solid vegetable oil\" you're describing sounds like Crisco (shortening), which you can find in any US grocery  Q: Would coconut oil change the flavor of what I am making? A: f which  Q: Hoe is Crisco shortening different than Lard? A: Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different  <sep> FOLLOWUP_Q: How would the flour be different in the US?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3cad1941dae340d0a6dc5e15dfdb0bf0",
            "input": "CONTEXT: The answer depends on where you live, and what type you have brought.In many countries that import chickpeas they heat treat them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and soaking times double or triple.Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get.I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!Soak non-heat treated beans for 8 to 12 hours, heat treated beans for 24 to 36 hours. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as \"faulty\".Soak and cook without salt, unless you are going to mash them. They fall apart more readily if salted.If you are not mashing them, the secret to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to whatever dish you are preparing.  <sep>  Q: How should I prepare dried chickpeas?###I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a period X and then cook them for a period Y. A: The answer depends on where you live, and what type you have brought  Q: how long should I soak them before cooking? A: I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours  <sep> FOLLOWUP_Q: how long should I cook them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c29ed0e935f74770916a771f541fa7a5",
            "input": "CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak? A: There are many variables here that may or may not caused OP's problem  <sep> FOLLOWUP_Q: Why did my steak double in height?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b00ffdc685e24294aa29216ddbc25727",
            "input": "CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: What is the Impact of different sugar types (and substitutes) on ice cream? A: As already mentioned in comments above  <sep> FOLLOWUP_Q: Do you know the theory of ice cream making?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-293acb7997714c20bfb709e46eb1fa82",
            "input": "CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: what impact does a sugar have on ice cream?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-894f210b739a467a96e9d9f7c50eff93",
            "input": "CONTEXT: If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instant—you may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: How long should I cook it? A: you may have to hold it for a few minutes to a few hours, depending on the temperature  Q: What temperature should I cook it at? A: If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked  <sep> FOLLOWUP_Q: How much sugar do I need?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e4ea370707e24491a999548970850392",
            "input": "CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ºC / 530 ºF).A specific pizza oven will gett hotter (the one you linked gets 390 ºC / 735 ºF and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again.  <sep>  Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven  Q: Which tastes better? A: If you want to get Italian style pizzas, go for the pizza oven  <sep> FOLLOWUP_Q: Which one is bigger?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e530b8288b6e454b94e2f259acb76ed8",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? A: We have a convection oven and almost always use it  <sep> FOLLOWUP_Q: Which circumstances are better for convection as opposed to regular bake/broil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-887e6f5bbb4f464581499b0bb8c21c42",
            "input": "CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.  <sep>  Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket  Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this? A: you could try to find another basket (I don't know if they are sold separately, but it is worth a try  Q: What kind of a mesh basket should I look for? A: if the mesh is coarse enough  <sep> FOLLOWUP_Q: Is there a way to get them unstuck from under the heating element?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-78bd6f0d14fc428395b6bf2bdc768661",
            "input": "CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: What role does a watt play in an induction stove? A: Watt specifies the power of the device  Q: Do you know if the watt power affects the cooking method? A: watt is how quickly your device consumes energy  Q: Do you know if an electricity consumption of higher watt induction stove higher? A: given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one  Q: I see. So, you are suggesting that the higher the watt, the higher the cooking power? A: the higher watt one will produce more heat faster and can therefore cook faster  Q: So, if I do want to cook food in a rush, then definitely a higher watt induction stove is the one that I require, correct? A: higher watt one will produce more heat faster and can therefore cook faster  <sep> FOLLOWUP_Q: Is there anything else you want want to share about your knowledge of watt?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6ef6e5376ff34484be8a71f6ed9b1d40",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch  Q: Would doubling or tripleing the recipe make it to heavy to rise as fast? A: If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes  Q: So the temperature will effect the rising time? A: warmer dough rises quicker than cold dough  Q: Is there a suggested temperature to proof your bread at? A: room temperature  <sep> FOLLOWUP_Q: Does it matter if you cover the bread with plastic wrap or not?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-650c530d3e6e4f6bb548e57eb99d1f33",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I Appropriate oil to infuse with hot chillies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8225b7edd79a41188186e73cec32db0d",
            "input": "CONTEXT: Moist salts are naturally harvested sea salts from which not all the water has been removed. They are noticeably wet, often caking up or forming more of a \"slush\" than a powder.Some aficionados only believe that sea salt is \"real\" and \"natural\" if it is moist. Me, I have enough humidity in the apartment.  <sep>  Q: What is a \"moist\" salt? A: Moist salts are naturally harvested sea salts from which not all the water has been removed  <sep> FOLLOWUP_Q: can you tell me anything else about it? ###",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-83c72029362940a2b42f7a6c82a1a728",
            "input": "CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: What is the best process to serve a whole pre-cooked pig I got from the butchers? A: It really depends on your audience and setting  Q: Is there a lot of butchering involved? A: you're responsible for pulling or slicing what you want right off the hog  Q: So each guest pulls off what they want at the table? or do I need to do in advance for them? A: generally you're responsible for pulling or slicing what you want right off the hog  <sep> FOLLOWUP_Q: Do I need to reheat the pig before serving or serve it right out of the box at room temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-80de5eba304e410aa37e3e1badfcfa03",
            "input": "CONTEXT: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too!  <sep>  Q: Can I make crumpet batter in advance? A: You are better off making the crumpets in advance and then reheating them  Q: How long do I reheat them? A: I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK  <sep> FOLLOWUP_Q: In a toaster? I thought they could be made in a pan as well?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1e0ab6e5529948ef9d1b7a3f55fd1d5c",
            "input": "CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-33625f2ac09c4719be96ef05ec08f02d",
            "input": "CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  <sep> FOLLOWUP_Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4a5d3a0739254e0cbc3897dd0022c42f",
            "input": "CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: Ways to displace liquids while cooking A: There are many kitchen utensils which will work. My favorite will be canning jars  <sep> FOLLOWUP_Q: What can I use that won't displace the flavor?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1a4ac1d7729441c99675f5dc9a7edb2c",
            "input": "CONTEXT: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date, best practice is to freeze the meat ASAP, and to use it within 24 hours of defrosting.The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours. The safest method is to defrost the meat slowly in the fridge. You can also defrost it under cold running water, providing you keep it under the 2 hour mark.Of course, you can also cook the meat straight from frozen. There is absolutely nothing wrong with doing this for small cuts like chicken breasts. Slicing and cooking a partially defrosted chicken breast is perfectly safe, especially as it often easier to make really thin strips with semi-solid meat. You just have to be extra careful that the meat is at a safe temperature (170°F/75°C).  <sep>  Q: Why is expired frozen chicken safe to eat? A: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil  Q: Are there any food safety hazards to watch out for when defrosting expired frozen chicken? A: The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours  <sep> FOLLOWUP_Q: Thank you for the information. How long can expired chicken be kept in the freezer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5bde104ea31f40c69e5f0bd48238935d",
            "input": "CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What other sauces have an Indonesian flavor?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9c39b80cff5b4340a3709651edaa2f17",
            "input": "CONTEXT: If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instant—you may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: Custard Pudding tasting like raw eggs A: if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it  <sep> FOLLOWUP_Q: It was hot enough to burn my tongue. And the water on the pan even boiled",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-60404eca4e454676861416d248d06785",
            "input": "CONTEXT: If you mean cleaning in terms of getting rid of the 'beard', use clean pliers and a lot of elbow grease. It's hard to pull that out.If you mean just cleaning the shells, use a stiff bristled brush and scrub.If you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator. The mussels should flush the sand out and replace it with cornmeal (never tried this method, but I've heard it works well.)  <sep>  Q: What is the best way to clean mussels? A: f you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator  Q: I've tried scrapping with a knife (scissors), but it's hard work and slow. Any other idea? A: use a stiff bristled brush and scrub  Q: Is there an easier way to scrape mussels? A: in terms of getting rid of the 'beard', use clean pliers and a lot of elbow grease. It's hard to pull that out  <sep> FOLLOWUP_Q: Ok thanks!###Any other suggestions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ef8af2ec94754ed0955e63a7407e19b8",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I Appropriate oil to infuse with hot chillies? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work  Q: Is there any difference in flavour absorption between the two? A: Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term  <sep> FOLLOWUP_Q: Is there any difference between the fat properties?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-48de3747fd794e55b20c018429281460",
            "input": "CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long is too long to cook chicken? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in  <sep> FOLLOWUP_Q: How long would you cook it for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8abadcdbd2a240d7b61e9469b1b4ea20",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from Crème Fraîche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient  <sep> FOLLOWUP_Q: do you know of a good brand to try?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-92a7d474a7b54c4fb23417da0e77edb5",
            "input": "CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe  <sep> FOLLOWUP_Q: How should I cook them after putting vegetable oil or vodka in them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dc470199ff3543e6af457a74a8e76306",
            "input": "CONTEXT: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue.  <sep>  Q: What caused my meringue to fall after adding cocoa? A: Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse  Q: When do I add it? A: add the cocoa powder to the liquid egg whites, and then whisk it all together at once  <sep> FOLLOWUP_Q: Does it matter if it's dark cocoa?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f4ed6aaa45544fa1b74c4f8517273fea",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output? A: to try with your home stove  Q: Yes, certainly. But, I need a hack to try working on it. Do you know any? A: This seems nonsensical to try with your home stove  Q: So, it doesn't work? A: the rate of gas output is directly controlled by the knobs  Q: Do you know how the rate of gas output is controlled by the knobs? A: In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease  <sep> FOLLOWUP_Q: is there any changes or affects to the gas/air ratio in these cases? do you know?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-df04c7c343f14c509dd0e789a3b5cacf",
            "input": "CONTEXT: There's no particular reason you couldn't prepare a stock with something other than water, but it's the equivalent of buying a ream of heavy pink paper, rather than plain white photocopy paper. If that's the effect you really want, great. The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish. For your beer idea, for example, I would cook down a couple bottles and add some stock to it. That way, the rest of my batch of stock would be useful for other recipes that don't use beer.Note that stock may be boring but shouldn't be flavorless; stock still should taste good. If your stock was flavorless, try upping the amount of meat, veggies, and herbs compared to bones. Also, bear in mind that stock should not contain salt (you will likely reduce the stock at some point). The lack of salt, however, will deaden the flavor. When you are ready to use the stock, be sure to add a pinch of salt.  <sep>  Q: Can I use other liquid than water when making stock? A: There's no particular reason you couldn't prepare a stock with something other than water  Q: Would it be weird to use lager? A: For your beer idea, for example, I would cook down a couple bottles and add some stock to it  <sep> FOLLOWUP_Q: Do you know if anyone has ever tried it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-12c06175c55044d8a420ea28184cdb30",
            "input": "CONTEXT: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If \"sharp\" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: What is the Way to fix sharp tasting sauce? A: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: How do i keep it from getting sharp in the first place? A: add more cream and other ingredients to dilute the acid  Q: Which other ingredients do you need to add to the sauce? A: try to mask the acid with a bit of sugar  <sep> FOLLOWUP_Q: Which food goes well with sauce on it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-26e61f6fe5bb4363a550f9c1ccf3d394",
            "input": "CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: really high heat and pan-fry in a single layer, very quickly  Q: I really enjoy pan frying zucchini in a small amount of olive oil Sometimes it overcooks with high heat. A: The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water  <sep> FOLLOWUP_Q: How long do you think I should cook each side?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2b45bf69e8d64ffb913c1156d69fcdb0",
            "input": "CONTEXT: I think on some level you'll just get what you get with something hard like an almond. A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side.When using a food processor, try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing. Do a small batch for a short chop, dump 'em out, do another.As to how to do slivered or sliced almonds, I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up. You might experiment with blanched or unroasted almonds and see if you get a better result with a knife.  <sep>  Q: How can I take apart almonds? A: A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side  Q: what is the correct knife to use A: a food processor  Q: wont that make the peices too small? A: try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing  Q: do you know how i can get slivers cut A: I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up  <sep> FOLLOWUP_Q: should i cut them first or freeze first",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10dc6c50723e489caba4b6a033a88662",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Appropriate oil to infuse with hot chillies A: at the end of the day just about any cooking oil will work  <sep> FOLLOWUP_Q: Are there any reasons not to use cold-pressed rapeseed oil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-34f671da0fb34f5890ccc56db0c60efa",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish  Q: How should they be handled while cooking with them? A: Chop some of it very fine and put it in the dish and then slice the rest paper thin  <sep> FOLLOWUP_Q: Is there anything I need to avoid doind?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ffce417eb3204b5e8eaf94d0f3127cf3",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  Q: Is it better to be dry or gooey? A: As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton  <sep> FOLLOWUP_Q: is it true that American Pie crust has a lower ratio?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ca977e6ed9b74bbdb9c13a15f85143a1",
            "input": "CONTEXT: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary, there are many recipes for Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe, that being said:There is pectin in the seeds of citrus, but there is no need to grind or chop them for it to be released. Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine. (If the recipe uses added pectin, then the seeds shouldn't be needed at all.)  <sep>  Q: Are the citrus seeds necessary when making marmalade? A: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary  Q: Are the seeds necessary when making marmalade to extract pectin? A: Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe  Q: This recipe is with Seville oranges and low in sugar, what is the best way to keep the seeds separate? A: Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine  Q: Do you have any other guidance in regards to making marmalade with or without seeds? A: If the recipe uses added pectin, then the seeds shouldn't be needed at all  <sep> FOLLOWUP_Q: Do you have any other tips?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3b060cef878d42c3abcee2eeeac1f072",
            "input": "CONTEXT: Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best.  <sep>  Q: How do I store homemade potato chips? A: store them in a relatively air-tight container for a period of several days  Q: Will they stay crunchy? A: Storage will only get you so far, depending on the temperature and humidity in the storage area  Q: What other options do I have? I don't want to cook them 'to order' at my bar. A: I'd suggest blanching them after cutting  <sep> FOLLOWUP_Q: What is blanching?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-393ff21ebb994f418ffe32094030528f",
            "input": "CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot  <sep> FOLLOWUP_Q: Do I foil all the pie or just the crust so It doesn't burn?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-22426f4d58284284ab8ec00db40d0354",
            "input": "CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Is English Breakfast Tea the same as Assam Tea?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e7b5045a2fc948b6a4b431812f378af5",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  <sep> FOLLOWUP_Q: I guess i could try cooking them in a recipe for a dessert like a cake what do you think?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-04a288a4c3174edd88e6948f4e23f8cf",
            "input": "CONTEXT: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.Absolutely never use raw chicken or pork meat!  <sep>  Q: Hi there###What makes the raw meat in this recipe not dangerous? A: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens  <sep> FOLLOWUP_Q: What side dishes go with this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-03771570c81b407f9721dd03e1f6e2cd",
            "input": "CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days  Q: That’s awesome information to know! I figured they would go brown. A: If you're just peeling them a few hours ahead, then just hold them whereever  Q: Is there a special way to keep them after peeling? Any certain container?###I’m assuming to keep them in the fridge? A: If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it  <sep> FOLLOWUP_Q: Is there a particular brand of sweet potatoes that are better than others?###I don’t know if it’s a seasonal vegetable or not.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-255b2dc0550c45aba979dedd63dbd97f",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  <sep> FOLLOWUP_Q: Does the dough hold together better with more less butter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9149bf29a67a4c3e9acba4ecc20d070c",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: es, nuts are very fatty, and they will eventually go rancid  Q: What causes them to go rancid? A: They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds  Q: How would you know that they are bad? A: they will taste very poor  <sep> FOLLOWUP_Q: How long can they be stored before they go bad?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-34215aae1a4b45f78356ebce8246ef7a",
            "input": "CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese A: creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through  <sep> FOLLOWUP_Q: ok",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8e2955096b2c4c18ab9d7762df94736a",
            "input": "CONTEXT: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in your stew. However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor. You can thicken it up at the end if you like with a cornstarch slurry.  <sep>  Q: Do I need to coat beef in flour mixture for slow cooked stew?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4df0dd52c7ed4c3c8db3e223d9072d4a",
            "input": "CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: I was wondering how to add pistachios to my white chocolate mudcake? A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter  Q: Does the size of the pistachio matter? I want a good size one so people can really taste them in the cake. A: Don't cut the pistachios in more than half or they will be too small  <sep> FOLLOWUP_Q: What is the best method to prevent the chocolate chips from sinking to the bottom.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a5a4ee7e2381454d92442f2674ebcb5b",
            "input": "CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie? A: bringing it out of the freezer an hour and a half before baking say  Q: how long will it bake if I thaw it? A: If you follow this it could probably bake for just 25 minutes or there about  Q: would choosing a different pie type work better? A: you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker  <sep> FOLLOWUP_Q: what about pasties or a hand pie?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-96528c8560e84c45a340b8cd47538c64",
            "input": "CONTEXT: Frittata freezes just fine. At least, mine do. There are a couple of drawbacks you might want to take into account when making your recipe, though.One is that the individual tastes of the ingredients all meld together when the frittata gets thawed or reheated, so if you're looking forward to that bite that has a particularly strong taste of, say, asparagus, it's not going to happen. Conversely, if you're looking forward to that bite that doesn't include the taste of green pepper, that's not going to happen, either, if you put it in there. I never use green pepper in frittata; it completely takes over the dish.The other drawback is that some of the moister ingredients will lose water upon thawing or reheating, thus soaking the frittata on the second go-around and giving it an unpleasant, rubbery texture. If you plan to freeze your frittata, consider your ingredients with that in mind, and choose ones that are low-moisture (extra cheese, dried ham, etc.) or pre-cooked to cook out some of the moisture (mushrooms, sweet onion, etc.)  <sep>  Q: Freezing a frittata###I'm hoping to make a frittata to last a few days to take to work for lunch. Am I able to freeze it, if so are there any ingredients that do not freeze well and I should avoid putting in the frittata?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-712e15840e4f43dd952abc26daa310f5",
            "input": "CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word \"vinegar\" derives from the Old French vin aigre, meaning \"sour wine\".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar  <sep> FOLLOWUP_Q: Can I stop the process once it starts?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1b375538a7774b7cabc96e2083a03edd",
            "input": "CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to cook seafood in paella? A: burner  Q: How long to cook mussels? A: If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner  <sep> FOLLOWUP_Q: Will they be fully opened?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d064503301c2451f95eeefbc52f6fcf6",
            "input": "CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: When I cook a steak, will the fats render if it is slow cooked at low temps?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3ea35f9241c240e6a5c3e0e1c216d8cd",
            "input": "CONTEXT: I suppose the Belgian \"curry ketchup\" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: they are usually not only seasoned with curry powder, but also other spices  Q: what sort of spices do you use? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions  <sep> FOLLOWUP_Q: Would you recommend a particular ketchup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-55a735a1b1bc4dca8a13395eaef21022",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way  Q: What would you recommend using to clean it? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush  <sep> FOLLOWUP_Q: Is the residue likely to taint the flavour of food in future?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-85daa93089754758b78fdc90ee6966a8",
            "input": "CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates? A: In hotter climates, bread dough will rise faster  <sep> FOLLOWUP_Q: I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. why did this happen?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5ebb93b6aa8a43a0a31477c45cda60f9",
            "input": "CONTEXT: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describeMeasure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairable if it has a heating coilIf it is running hot it is likely to fail soon and not heat at allModern crock-pots used solid elements, not coils. They also often have physical temperature regulation systems, not just a simple element selector switch  <sep>  Q: Can a crock pot go bad? A: This may cause it to run hotter than intended, and result in problems you describe  Q: It is rather old, and it seems the meats are coming out tough, is that possible? A: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describe  Q: Is there anyway I can fix it? A: Measure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairable if it has a heating coil  Q: Do you think I should just buy a new one? A: Measure the current with a meter and compare to manufacturers label  <sep> FOLLOWUP_Q: Where do I get a meter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1ba38795a28e4a7e9749162ca9307214",
            "input": "CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work  Q: Is there a way to prevent this altogether? A: mixing dry ingredients first  <sep> FOLLOWUP_Q: Should I try beating at a higher or lower speed to prevent this in the future?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3aead2794b2e48a6a0f391945891ca15",
            "input": "CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: Is it better to bake with unhulled sesame seeds or hulled seeds? A: He used the unhulled seeds for the mild flavour  Q: How much stronger is the flavor with hulled seeds? A: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour  Q: Do they need to be dry roasted for other uses besides bread? A: WHOOP in the dough. That will of course taste great....  Q: Besides the mild flavor, are there other differences between hulled and unhulled? A: He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed  <sep> FOLLOWUP_Q: Are there certain recipes where the hulled seeds are better?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fe95329617ba4888bd23cc29e68abb1d",
            "input": "CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go?###20 years ago, the most common type of rigid spatula (or \"turner\") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon.### These spatulas were not very durable (leading edges tended to melt), but they were very very good for making eggs and other delicate non-stick-pan dishes. A: they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely  Q: Why did manufacturers stop making thin, smooth plastic turner spatulas? A: The old thin utensils were made of Nylon  <sep> FOLLOWUP_Q: Where, if anywhere, can I buy this style of spatula?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5981e8a987e5434ca345f59523f4052e",
            "input": "CONTEXT: Your clarification means a lot -- \"baked\" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.  <sep>  Q: What are the best potatoes for baking? A: I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes  Q: Are those suitable for baking with a roast that will give a nice golden brown finish on the outside? A: they're good in pot roast and stews if you don't add them too early  <sep> FOLLOWUP_Q: Do you have any other suggestions for cooking/baking with potatoes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ddf78b7bcfab497da0af6c56011d2a63",
            "input": "CONTEXT: I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it.  <sep>  Q: Any idea how to get a stuck lid off a salt shaker? A: I always submerged mine in warm water and, bare handed, worked the cap until it came free  Q: How long do I leave it in the warm water? A: The water should dissolve the salt with the help of the mechanical action  Q: Any other suggestions you may have regarding this? A: You should be able to brute force your full metal shaker with no ill effect  <sep> FOLLOWUP_Q: Will I be able to use the salt shaker again?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a83fb4955ddf4e4cb6c62633d622bf7d",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: What exactly does that mean. A: This means that it has been mechanically emulsified to prevent the butter from separating  Q: How can I tell if the cream is homogenized or not? A: It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters  <sep> FOLLOWUP_Q: Can you direct me to any resources that would let me know what brands are homogenized or not.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-69ad93ef1e6f4a31b2d7d02fdf7fc521",
            "input": "CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ?###When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan A: Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef  Q: Is there any way to make Apple and Mesquite stronger? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  Q: I'm interested in knowing things that'd help me decide what to pair them with.###Do the choices work well with Fish? A: Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish  Q: Any other suggestions? A: Ultimately, there's no hard and fast rules - taste things and do what works for you  <sep> FOLLOWUP_Q: Is there a certain temperature the liquid smoke works better in?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b01394cc2e1748b8922c1df342064f15",
            "input": "CONTEXT: Very simply, bake it for the recommended time in the recipe. Then if it looks golden brown (note that if the air in the oven is not humid enough the bread may stay pale, on a side note a humid oven helps to develop a good crust), tap it in on it's base and if it sounds hollow its done. If it feels soft in the base and not hollow or If its still not golden brown, put it back in the oven for a few minutes then try the tap check again. Although you stated you dislike the thermometer technique, for others reading the bread should have an internal temperature of 200F or 94C, if not return it to the oven for a few minutes until it is.  <sep>  Q: How can you know that your bread is done?###Most bread recipes give an estimate to how long that bread must bake",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10872555af68455495e50d31bea55a49",
            "input": "CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once.  <sep>  Q: Can I re-freeze fruit?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-69e2bbebd4914b44869b550775b42ceb",
            "input": "CONTEXT: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describeMeasure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairable if it has a heating coilIf it is running hot it is likely to fail soon and not heat at allModern crock-pots used solid elements, not coils. They also often have physical temperature regulation systems, not just a simple element selector switch  <sep>  Q: Can a crock pot go bad? A: This may cause it to run hotter than intended, and result in problems you describe  Q: It is rather old, and it seems the meats are coming out tough, is that possible? A: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describe  <sep> FOLLOWUP_Q: Is there anyway I can fix it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0e8bc6f150194196b96f9580ffa136a8",
            "input": "CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt  Q: Can you tell me more? A: I found that the texture was the same as my starter yogurt and was without the pithy texture  Q: What's your starter yogurt can you elaborate more? A: non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch  Q: Do most people like Greek style yogurt better? A: I found that the texture was the same as my starter yogurt and was without the pithy texture  Q: Is the starter yogurt just plain yogurt A: non-Greek  <sep> FOLLOWUP_Q: Anything else I need to know about it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-154ef0a6cf7546f2ba94739579b61b52",
            "input": "CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there  Q: I mixed them over a year ago, would it still be good? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  <sep> FOLLOWUP_Q: Some I mixed with lemon/orange zest, will that pose a problem?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cf6176749e794c4e8265431fb876d8e8",
            "input": "CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original \"Coney Island\" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as \"funky\" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: Sauerkraut for hot dogs A: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer  Q: Would you serve anything else with it? A: Personally, I just eat sauerkraut with a fork  <sep> FOLLOWUP_Q: would you wash it before eating?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b9f9c025d3a448a99d45f0fa5c95cef2",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do I recover vegetables that get \"refrigerator crisper chill\"?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-01f0fd95e174458da9ac5dc99b2d39d2",
            "input": "CONTEXT: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air. However, putting it in the fridge for a short period of time will simply speed up the cooling process as you put in your question.  <sep>  Q: Can I cool my toffee in the fridge? A: putting it in the fridge for a short period of time will simply speed up the cooling process  Q: Do you know how long it can be in the fridge? A: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air  <sep> FOLLOWUP_Q: Is there a suggested time to help with cooling?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-45e3e173b7dd45b2a63bd0c36cf4a2a7",
            "input": "CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of \"shower cleaner\" will do the trick.Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: How do you get the smell of fish off your hands? A: you want a low pH substance to take the smell away, like lemon juice or vinegar  Q: What if that doesn't work? A: Some brands of \"shower cleaner\" will do the trick  <sep> FOLLOWUP_Q: Can you suggest any specific brands?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1828ff4f4b194440868135fe10a4b090",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: what is the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors  <sep> FOLLOWUP_Q: Should I cook vegetable curries in a kadhai?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-184e6a1ef2214c9c99987a50fd0b5ce8",
            "input": "CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - \"beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety.  <sep>  Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening  Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first  <sep> FOLLOWUP_Q: What went wrong with the color?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8d16e9af23ec46e293ea9c64774716d9",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Using homemade pasta instead of dried in a bake###'d like to use fresh homemade pasta tonight in place of bagged egg noodles. ###My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it? A: Personally I'd suggest blanching your pasta  Q: Do you recommend adding the freshly made noodles where the recipe calls for it? A: If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour  <sep> FOLLOWUP_Q: Thats helpful. Anything else i need to keep in mind while using homemade pasta?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d3a0e9c578eb449d8df69693b21eb3e5",
            "input": "CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: How can I soften the texture of storebought whole-grain bread?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0ccd763bd86a4b3487dc0ddab3932311",
            "input": "CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-17bdd4d77b364187a1bb41cb597a40c2",
            "input": "CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called \"fortified wines\" — they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular \"corked\" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port — that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrée sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled \"dry\" or \"sweet\", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?###The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content.### I've been using liqueur which works well. I was wondering if using a sweet wine would work",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-39ae1f39ee3a47a5a3f285a8d12b9b78",
            "input": "CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: How to best store cupcakes? A: you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house  Q: When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? A: So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  Q: so to compare then, for how long will they stay fresh outside, rather than in freezer? A: You can store them in the jar for about 3-4 days, but they won't taste fresh any more  <sep> FOLLOWUP_Q: Do you think vacuum packing helps keep them fresher ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e04e0309d59a48919dfaafa684b903aa",
            "input": "CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream).  <sep>  Q: Should I rinse meat after marinating in yogurt? A: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly  Q: How do I keep the yogurt from curdling and giving the sauce a gritty look? A: The goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry  <sep> FOLLOWUP_Q: Is there any particular type of yogurt that is better for marinades?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-70627c0192a24802ad98b2c2d99eaca1",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Are there any drawbacks to using this method? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What steps do I need to take to make sure this does not happen? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  Q: Would the gravy made by this method be sub par compared to gravy made other ways? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  <sep> FOLLOWUP_Q: Are there any kitchen tools that can make this process easier for me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6e692a91bc8d40de805c4e64572af6f4",
            "input": "CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: Do you have any advice on how best to store cupcakes? A: you should store them in a air-tight jar  Q: Would that be in the fridge or at room temp? A: store the jar in a cool place in the house. The fridge is to moist for storing cupcakes  Q: How long do you think they'd stay fresh if I follow your advice? A: I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  Q: Should I freeze them before or after frosting them? A: If you use a topping, you can top your cupcakes when they are thawed.  <sep> FOLLOWUP_Q: Do you have a suggestion for cupcake flavors?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9a566e69b1944637bebebcfc5ac31293",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  Q: So I should suck the air out of the packaging? A: A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: Should I use something other then polyproplene?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9aeca677f30b45198d68eb73b962ee99",
            "input": "CONTEXT: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the worldEspecially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  <sep>  Q: Is sweet-tasting raw kale normal? A: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the world  Q: Are there different varieties of kale? A: he crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  Q: What makes kale sweet? A: Especially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad  <sep> FOLLOWUP_Q: What kind of soil is best for kale?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9c05b2864b3746c9afb528b3200adf75",
            "input": "CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word \"Gumbo\" itself comes from the African Bantu tribal language which uses the word \"Ngambo\" for okra. In the plantation culture of the south \"ngambo\" became \"gumbo\" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice.  <sep>  Q: What is gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand  Q: Is there a secret to making it good? A: Without knowing what it is that you've been disappointed with, it's difficult to make suggestions  Q: I've never made it before, so what makes it so good? A: Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based  Q: What else is in it? A: a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it  Q: Yuck....can I put in something other than okra? A: the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area  <sep> FOLLOWUP_Q: Hmmmm...do you have any other suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-94043e20eaa242f3b12cc53b4e9e3c40",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it  Q: Can the same concept be used for cheese cakes? A: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray  <sep> FOLLOWUP_Q: I would think the same thing about cheese cakes, but the fact that many people are doing that means it's OK in that case.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1bf8585a4dcf4020998ceb7726211fef",
            "input": "CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: Will liquefied hazelnuts negatively affect the tempering of milk chocolate? A: The tempering process will be basically the same  <sep> FOLLOWUP_Q: How do you think i can liquefy hazelnuts ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ff446a88089844faa8fd3a9459469278",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  Q: Why is that? A: it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  <sep> FOLLOWUP_Q: is this what the professionals do?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-76b9704adea545ada4e0a91d96b983e4",
            "input": "CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup.  <sep>  Q: How to get a thicker soup from watery tomatoes? A: I'd just reduce the soup down once it was made  Q: I don't have the time for that is there an ingredient that would thicken it? A: tomato paste/puree but this will mask the fresh flavour of your tomatoes  Q: Do you have any other suggestions? A: he starch will then help you thicken the soup  <sep> FOLLOWUP_Q: Should I puree the carrots before adding them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e4ef151a83944603a3eedb7f55000643",
            "input": "CONTEXT: In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill.Atta flour is made from hard wheat, which has a high gluten content. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour. Like typical grocery store whole wheat flour, atta flour is coarsely ground. This may give your bread a more grainy texture (not a bad thing), and makes atta unideal for cakes, biscuits, and quick breads unless you like them with a coarse texture in the crumb. If you would like to use whole wheat for baking other than bread, whole wheat pastry flour is the usual suggestion (or grind wheat yourself to a very find grind).  <sep>  Q: Can I use Chakki Atta instead of whole wheat flour?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-44378ec938f7441aa1c5ed0548e0e025",
            "input": "CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word \"vinegar\" derives from the Old French vin aigre, meaning \"sour wine\".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine?###Is there a specific smell it should or shouldn't have? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia  <sep> FOLLOWUP_Q: What do you need to put into the wine to make it turn into vinegar?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6cd4b6c0b10147d7823a3e1faff11d7f",
            "input": "CONTEXT: This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.If you're storing short term, up to maybe a week, refrigerate it.If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3–4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0°F/-17°C or below.  <sep>  Q: Should a Pound Cake be stored in the fridge or the freezer? A: This is going to depend on how long you want to keep it for  <sep> FOLLOWUP_Q: How long will it stay good in a refrigerator?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7ab671cf79d14cfb90690a2f61fb3e94",
            "input": "CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough? A: I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: How long should I soak it? A: I typically cut it into cubes, soak it for about 10-15 minutes  <sep> FOLLOWUP_Q: What about soaking it in broth instead?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bc3c010e83c34cf596849e584f30fd9a",
            "input": "CONTEXT: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions, my advice would be to not use a plastic container to hold liquid nitrogen unless it's designed to. Yes, the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this. Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass. Unless you know with certainty that your container is designed to withstand temperatures of -196 °C (-321 °F), do not attempt this procedure.  <sep>  Q: Have you added Liquid nitrogen to make ice cream in food processor? A: Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass  Q: Would the extreme cold damage the plastic of the food processor? A: the plastic vessel may become brittle and may fracture  <sep> FOLLOWUP_Q: Is liquid nitrogen food safe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7a56f35852a74a469eaae529a4df4300",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Can I use carbonated drinks in cocktail shakers? A: bartenders do not shake carbonated beverages  Q: I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  <sep> FOLLOWUP_Q: What is the best way to make a drink with a carbonated beverage in it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dfc747073e1d453faf8c006ea69e0dfc",
            "input": "CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved  Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example  <sep> FOLLOWUP_Q: What is the appropriate room temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-122a0a0c63fd4e83949e52ef6ff14310",
            "input": "CONTEXT: Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper. Paper bags are good options as well. After the food has substantially cooled, feel free to refrigerate. Don't put your lechon in a sealed tupperware container while hot, as condensation from water evaporating from the meat while it is hot will often form and make your food soggy. Bring on the Mang Tomas and have at it.  <sep>  Q: How to keep pork crispy during transport to venue? A: I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper  <sep> FOLLOWUP_Q: Will that last for 3 hrs or maybe more?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8ff07e4e5bb34a36bd0ea4c8aa7426a3",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster  Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last? A: Onion starts sweating as soon as you add salt and start stirring  Q: How much salt to add for a medium sized onion? A: add a pinch or two of salt to onion  <sep> FOLLOWUP_Q: Ah, some go heavy, a tablespoon or more, and do you add pepper with?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-14a7c7714c894f8983ecad270cece32f",
            "input": "CONTEXT: I'm specifically answering your question \"Is it okay to use a microwave in convection mode without the turntable?\" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the \"convention only\" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bbf9fd3f2a7042e1b1e09a1a4c6249e0",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative  Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat  Q: Does the amount of time I knead the dough play a factor? A: not show streaks of thicker and thinner areas  <sep> FOLLOWUP_Q: How long should I knead it for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-90bae0a0beba44e28822369c6d144283",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  <sep> FOLLOWUP_Q: I have been told that frying it would make it tastier, but is it healthier to grill or fry?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2ee3601d9dbd4c9d858c5e15c842d08e",
            "input": "CONTEXT: The reason it tastes sweet is the presence of sugar, ie because it is sweet. Cinnamon is thin tree bark, and it is not uncommon for tree bark, or the layer near the bark to be sweet because of sap. Birch is another example of a tree that is sweet, you can suck on a peeled birch branch for the same reasons as stated in your question.  <sep>  Q: Why do cinnamon sticks taste sweet? A: The reason it tastes sweet is the presence of sugar, ie because it is sweet  <sep> FOLLOWUP_Q: What do you mean tree bark?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-66ba183697d441f2a3111078219172fb",
            "input": "CONTEXT: Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no. The lack of flavour also says no, and I doubt reducing it would make much difference. You could use the water to make broth or stock, if you have bones/vegetables to hand.What's more likely to have happened is that condensation dripped into the water. This will always happen unless you take steps to prevent it, as the chicken is cooler than the steam, causing water to condense on the surface (more obvious with steaming green veg). This water dripping would carry small amounts of protein (e.g. myoglobin from dark meat) into the water, and it doesn't take much of many proteins to make water cloudy (this is why milk is white, or a few drops of milk make water cloudy). Small particles of fat will also contribute if they run into the water.  <sep>  Q: Water came out cloudy after steaming chicken, is it cosidered a broth?###I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted salty,### so If I make a larger batch in less water and the result comes out more concentrated could this taste good and be considered a broth ? A: What's more likely to have happened is that condensation dripped into the water  Q: Whats considered a broth then? A: Broth is usually defined as having had bones/meat/veg boiled in it  Q: Any suggestions for me? A: You could use the water to make broth or stock, if you have bones/vegetables to hand  <sep> FOLLOWUP_Q: Sounds good. Thanks###What kind of vegetables could i use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3b0d8babe6864390aeb7e85deae234c1",
            "input": "CONTEXT: Preheating the tea pot with hot water will also prevent the tea pot from cracking when you do add boiling hot water for the tea to steep in.I will say that I have a fairly thick-walled tea pot, I rarely preheat it, and I've never seen any danger of cracking. However, if I had a nice china pot, I would preheat it. Better safe than sorry!  <sep>  Q: Is it recommended to rinse the teapot with boiling water before putting the tea leaves in? A: Preheating the tea pot with hot water will also prevent the tea pot from cracking when you do add boiling hot water for the tea to steep in  <sep> FOLLOWUP_Q: what temperature should the water be?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b1b872364ad343d5b52f0df50bdce9b5",
            "input": "CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: Is therea minimum internal temperature for chicken? A: If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe  <sep> FOLLOWUP_Q: Is that the safest temperature?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dbfdbfefc1f845f59de23b18535880a1",
            "input": "CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken\".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: I am not the best baker, how can I fix my dry crumbly cookie dough? A: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken  Q: yes as I roll it the dough is very dry, is there anything I can do to fix it? A: if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  Q: Should I even worry about it? A: If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps  <sep> FOLLOWUP_Q: that definitely helps, would I add any other ingredients if I am decreasing the flour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e128032acd0f4b809591a2e4609ac283",
            "input": "CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: Are crabapples edible? A: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with  Q: Are they dangerous to eat? A: to my knowledge none are inedible  Q: Do you have any advice for cooking with crabapples? A: They are often blended in mixed ciders, both sweet and fermented  Q: What are the best crabapple varieties? A: There are a wide variations of varieties, just as with full size apples, and some will seem better than other  <sep> FOLLOWUP_Q: Do they need to be used with lots of sugar?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10e244b917574daba821d0039e716eb6",
            "input": "CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved  Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example  Q: Can I start it the night before and use it the next day? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge  <sep> FOLLOWUP_Q: Do I put it in the fridge right away?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2b269a00435342a9a728a17f3ec61857",
            "input": "CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food\", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food\", assuming reasonable quantities  <sep> FOLLOWUP_Q: Are there particular combinations that just taste bad together?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2e34eb2728904e579d1929f0c89b9548",
            "input": "CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: I love instant espresso but would like know if there are any instant espresso powder substitutions? A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  Q: How would the taste be affected overall? A: Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors  Q: Do I use the coffee the same way as the espresso powder? A: instant coffee takes longer to dissolve, so it needs to be added straight to a liquid  Q: Can I use the coffee as a substitute in recipes that require espresso powder? A: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation  <sep> FOLLOWUP_Q: Does it take longer to bake using the alternative?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-be223f1cc1fd428dae648504dfb8f24d",
            "input": "CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle  <sep> FOLLOWUP_Q: Are heavier or lighter knives more suitable?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8b18059b0f334543bcf51514ff8370f4",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: Cutting boards: What are some general tips on purchasing and using a cutting board?###Which is better: wood or plastic? A: use two types of cutting boards: wood and [soft] plastic  <sep> FOLLOWUP_Q: How much is the wood board?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-60255fab1dc74991a9cecc4b253c5f82",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute frozen berries when the cheesecake calls for fresh? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  Q: What about the extra liquid in the frozen ones? A: Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy  Q: So, if I wanted to add berry juice to add more berry flavor (and a nice color) would that work? A: there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it  <sep> FOLLOWUP_Q: Okay, thanks! Do you have any other advice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a3b5f786aa4940e182500b3ce9930174",
            "input": "CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called \"fortified wines\" — they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular \"corked\" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port — that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrée sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled \"dry\" or \"sweet\", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?###The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content.### I've been using liqueur which works well. I was wondering if using a sweet wine would work A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  Q: Any other suggestions for me? A: Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake  <sep> FOLLOWUP_Q: Sounds delicious. ###Thank you for your help",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9177d42e988b482a9d6306f4b1c35e90",
            "input": "CONTEXT: There's no particular reason you couldn't prepare a stock with something other than water, but it's the equivalent of buying a ream of heavy pink paper, rather than plain white photocopy paper. If that's the effect you really want, great. The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish. For your beer idea, for example, I would cook down a couple bottles and add some stock to it. That way, the rest of my batch of stock would be useful for other recipes that don't use beer.Note that stock may be boring but shouldn't be flavorless; stock still should taste good. If your stock was flavorless, try upping the amount of meat, veggies, and herbs compared to bones. Also, bear in mind that stock should not contain salt (you will likely reduce the stock at some point). The lack of salt, however, will deaden the flavor. When you are ready to use the stock, be sure to add a pinch of salt.  <sep>  Q: Can I use other liquid than water when making stock? A: There's no particular reason you couldn't prepare a stock with something other than water  Q: Would it be weird to use lager? A: For your beer idea, for example, I would cook down a couple bottles and add some stock to it  Q: Is there a way to make stock not be so boring? A: The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish  <sep> FOLLOWUP_Q: Is it commonly done this way?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0cc6d8e4ed694776915e1b66776b9898",
            "input": "CONTEXT: There's no health issue here, the sausages will be cooked enough to be safe. The reason you fry off the sausages first is that you make the casings more edible, get flavor from maillard reactions and browning, and maybe get rid of some of the fat (if you discard the fat that comes out of the sausages that is). I'm thinking that the sausage casings could end up being a bit soggy, however that depends on several factors and you'll probably get a good result. Worst case is you don't eat the sausage casings.  <sep>  Q: Is it okay to slow cook sausage casserole without pan frying the sausages? A: There's no health issue here, the sausages will be cooked enough to be safe  <sep> FOLLOWUP_Q: What would the cooking time be for 8-8 sausages?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fb4a0570b5c14f7684c6d7b00c0c44f7",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: What is the best cooking method? A: you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What causes the slime to form? A: moisture  Q: How long should it be cooked for? A: I haven't done any tests to verify if a quick fry would then prevent it from developing slime  Q: Do you have any other tips? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: Are there any varieties that produce less slime?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0dd6fe95dde84dd99499ec9c2117642c",
            "input": "CONTEXT: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process, which involves bacteria doing the work of breaking down fish components. Glutamic acid easily dissolves in water though. This is after all, how it was detected millennia ago and centuries ago verified by creating glutamic acid salts: Cooking seaweed in water and boiling the result down.The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do.Therefore the answer is: No, the purpose of the pineapple is not to increase the glutamic acid of the substitute.  <sep>  Q: How does pineapple affect umami when used in vegan-fish-sauce recipes? A: There isn't anything special the pineapple can/has do to it that regular water can't do  Q: I have seen mushroom and wakame as ingredients in fish sauce substitutes but does pineapple just take the cake? A: The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do  <sep> FOLLOWUP_Q: A number of recipes are simmering fresh chopped pineapple along with salty ingredients before straining### does that add umami or in any way help extract umami?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-928638af947f46acb8489f2285f31bef",
            "input": "CONTEXT: That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented drinks (like fermented lemonade etc) - your ginger ale would be yeast based soda, by the way, if you drink while fairly young and carbonated, like with a day or two of fermentation (you can have longer storage if not actively fermenting, ie in the fridge where yeasts are nearly dormant or having killed the yeasties off somehow) while it will likely grow increasingly alcoholic if you leave it an extended amount of time.This precipitate isn't a problem, it might be off-putting to see or taste (if you get a whole mouthful) but it isn't harmful and I at least will often drink it because I don't care enough to avoid it, but if you don't like it you can rack the beverage - that is, let it sit still to settle, and gently pour or siphon from the (clearer) top, and stop pouring when just the settled, cloudy yeasty dregs are left. If you're fermenting for an extended period of time (ie, alcohol) these may be racked several times while aging to keep the yeast from building up and possibly introducing off flavors - though its usually a few months between racking, so I wouldn't expect off flavors to develop quickly.  <sep>  Q: I am sorry but I have no idea. I didn't know you could make your own ginger ale.###You learn something new everyday as the old saying goes. A: your ginger ale would be yeast based soda  <sep> FOLLOWUP_Q: There is tea in ginger ale?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-21b49f5511114490a64026e367bdb3e8",
            "input": "CONTEXT: Assuming you didn't do some kind of \"flavor injection\" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with \"Bad Duck.\"Cooking the bird slowly seriously reduces the possibility of a \"hot spot\" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell.  <sep>  Q: I tied cooking a duck and the smell was terrible, what happened? A: I'm going to go with \"Bad Duck  Q: My wife complained about the horrible taste of the breast, while I was happily eating the leg, wouldn't it all tast bad? A: Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues  Q: I tried cooking it a low temperature, but for a longer time, was this wrong? A: Cooking the bird slowly seriously reduces the possibility of a \"hot spot\" causing some kind of local taste variance  <sep> FOLLOWUP_Q: I did not turn the duck, should I have?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0ae1608800ca4e5b96f25c190eaf8b53",
            "input": "CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: Do I drop into hot water or bring to boil with water? A: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that  <sep> FOLLOWUP_Q: Do I add salt to the water or salt later?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-37f4b6d25c7d4226bd7a9354c6af419f",
            "input": "CONTEXT: They are a little hard to find, but if you can find a \"Bismarck\" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill. And, on a side note, a couple ways to keep your pastry tube from getting so messy... Put it inside a drinking glass and fold it down over the sides to fill it. This holds it open and you're less likely to spill all over the edges. Then, once you gather the open end, use a rubber band to tightly hold it closed. This reduces the mess dramatically.  <sep>  Q: How do I get the filling inside pâte à choux?###Do I have to cut a hole in the baked pastry form? A: a \"Bismarck\" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill  Q: Also, is there a way to get the filling inside without a pastry bag?###Using a pastry bag is always really messy! A: Put it inside a drinking glass and fold it down over the sides to fill it. This holds it open and you're less likely to spill all over the edges  <sep> FOLLOWUP_Q: Thanks for that tip. Thats helpful###any other suggestions for me",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3b44541aa04a489c9d32424cfc0c3ce6",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge  Q: What is causing that to happen? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Do the ingredients make a difference? A: a little water on your finger it should help it stick together  Q: Are there any other tips you might have? A: you're making  <sep> FOLLOWUP_Q: Do you have any recipe recommendations?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f36a69f3fb58450fb8fab751c983a058",
            "input": "CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: I love instant espresso but would like know if there are any instant espresso powder substitutions? A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  Q: How would the taste be affected overall? A: Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors  Q: Do I use the coffee the same way as the espresso powder? A: instant coffee takes longer to dissolve, so it needs to be added straight to a liquid  Q: Can I use the coffee as a substitute in recipes that require espresso powder? A: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation  <sep> FOLLOWUP_Q: Is there any other substitutions other than coffee?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-80891d472e534deeb0bcb5849ac5f26b",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: what is the difference between cooking vegetable curries in a pressure cooker and a wok?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0213388242024a4e962cc565e5035880",
            "input": "CONTEXT: If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instant—you may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: Why does my custard pudding taste like raw eggs?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ef95e864dad14b57b1999a3e981a995f",
            "input": "CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a \"knockoff.\"I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything  Q: Is one more authentic than the other? A: hence people calling American Lea & Perrins a \"knockoff  Q: Is there a difference between using malt and white vinegar? A: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking  <sep> FOLLOWUP_Q: Who consumes more vinegar on average?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-719e1714b7aa4ad99ec1f14fdf560518",
            "input": "CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.  <sep>  Q: How do I make panko stick to chicken for frying? A: Dredge first through flour, then through (well beaten) egg, then through panko  Q: why do I use the flour? A: Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour  <sep> FOLLOWUP_Q: at what temp should i fry them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1df0a394c345476fa01b33820e4a9801",
            "input": "CONTEXT: What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.  <sep>  Q: Could you smoke a sauce?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3ae3726a9385487a9c63f5d449d4b710",
            "input": "CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there.  <sep>  Q: What is the storage life for whey?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bcb958a8d2af408a837352b22c2e7b5e",
            "input": "CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used  <sep> FOLLOWUP_Q: Will blending onions with burgers get rid of the textured vegetable protein taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cd174d34a098441d855d3812d2871aeb",
            "input": "CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap  Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble  Q: How much grime could dish detergent get through? A: something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats  <sep> FOLLOWUP_Q: Would you reccomend anything other than dish detergent to clean dishes with?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8aa90851a83e490b875d9f6bf7fd589b",
            "input": "CONTEXT: On the question of dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl. It is best if you pulverize the dry ice in a blender first. You will want to avoid using too much (your base will become carbonated, but you can allow it to off-gas). Add a little at a time until the appropriate texture is achieved. Make sure it is not possible for someone to eat a chunk of dry ice!  <sep>  Q: Is it possible to make salty avocado Ice Cream without a machine? A: dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl  Q: Should I use the ice cream maker attachment on the kitchen aid? A: It is best if you pulverize the dry ice in a blender first  Q: Does the dry ice go into the bowl or is on the outside of the bowl? A: Add a little at a time until the appropriate texture is achieved  <sep> FOLLOWUP_Q: What do I do to the ice cream after the texture I want is achieved?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fc5ee7174d3148fc9d164d056d5681ab",
            "input": "CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word \"vinegar\" derives from the Old French vin aigre, meaning \"sour wine\".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9b3fd8f3e5ec402dac9804865636cc87",
            "input": "CONTEXT: If you want a similar texture and flavor, I recommend trying other similar root vegetables. I use turnips and parsnips in similar applications. They're both dense, white and have a slight sweetness to them and they should hold up relatively well to long cooking times.You might also enjoy yucca which can have a cooked texture similar to a cross between potato and banana. I've not tried them in this sort of application specifically but I think they should work.  <sep>  Q: What is a good alternative to potatoes in stews, soups and roasts? A: If you want a similar texture and flavor, I recommend trying other similar root vegetables  Q: Can you give examples of similar root vegetables? A: I use turnips and parsnips  <sep> FOLLOWUP_Q: How should turnips and parsnips be prepared before putting them in with the stew or soup?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dc7fafe115ca4795b27a46d8a626eafb",
            "input": "CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen  Q: Is the growing of a vegetable different from a fruit's? A: The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes  <sep> FOLLOWUP_Q: I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7098deeb3fdf477c91d06b92089dd810",
            "input": "CONTEXT: It is possible to over brine meat. If you leave it in too long it will get too salty.If you use a more dilute brine it won't get as salty but you will wash out more of the natural flavor into the water as well.You could submerge your turkey in its packaging in ice water in a cooler for a day before brining. You could even thaw the turkey in this manner if you made sure to keep it in ice water so it didn't get to 40F.  <sep>  Q: What happens if I brine my turkey for 2 days? A: It is possible to over brine meat. If you leave it in too long it will get too salty  <sep> FOLLOWUP_Q: So even if I keep it covered and keep it cold, what will happen to it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d0917e60802b434883b56ceb6d7a06ee",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: What exactly is Passata? A: crushed tomatoes  <sep> FOLLOWUP_Q: Is it better to use Passata instead of fresh tomatoes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-121d5f83d1aa4bc49068f331165ddcb6",
            "input": "CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: I'm trying to add moisture to gluten free muffins, should I use Date puree or Banannas? A: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference  <sep> FOLLOWUP_Q: What about melted butter or Potato starch, would either of those work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d2f6c9f3a7714f61acc6593aeae6af1a",
            "input": "CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: what impact does a sugar have on ice cream? A: if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone  Q: does the type of sugar influence on the freezing point of the mixture? A: For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars  Q: I am really interested in theoretical fundamentals of ice cream making what is a tip you can give me? A: sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose  <sep> FOLLOWUP_Q: what influences the texture the most?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7076ae774d604423b97345015d230377",
            "input": "CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: Hello, I am trying to find an extender/filter for my spice mix. Any recommendations? A: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise  Q: It does not change the texture much but will it change any other properties of the mix? A: the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty  Q: So this is not gluten free? A: You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds  <sep> FOLLOWUP_Q: Awesome! Is there anything that is flavorless?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bb45185e48094ee6a2f00000141298fd",
            "input": "CONTEXT: Egg-whites in a carton are usually pasteurized. Pasteurized eggs are not great for meringue because the heat from the pasteurization process negatively affects the proteins in the whites that make for good meringue. With a lot of whipping (and more cream of tartar or other stabilizers) pasteurized egg whites (whether from pasteurized eggs or from cartons) can make meringue though it most likely won't be as stiff as those from non-pasteurized eggs.I would suggest getting regular eggs and trying to use the left-over yolks for something like creme brulee.  <sep>  Q: Can I make meringues with commercial egg whites? A: Egg-whites in a carton are usually pasteurized  <sep> FOLLOWUP_Q: Aren't all eggs pasteurized?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-eb3feb42b5d243fab0ea3f378f0d4d6b",
            "input": "CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  Q: So, metal skewers are definitely better than wooden? A: Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill  <sep> FOLLOWUP_Q: What other recommendations do you have other than metal skewers?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fcc867b090074bb398392414cb4fc568",
            "input": "CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Substituting skim milk for whole milk in a caramel recipe A: You can but the result will be much thicker than that with the whole milk  <sep> FOLLOWUP_Q: why would it be thicker with skim milk?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-62999727f1f74b69a400d0768c94fbf0",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: How can I make a Japanese Restaurant style soup ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-69a7b6fa0dad4f22a1eea52b45a9cb43",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  <sep> FOLLOWUP_Q: I live in Poland so might not be able to get those, do you have any other suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f8c0a3606aa34aa5abe7fdc161b0c6a6",
            "input": "CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: White chocolate ganache won't set what can I do? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate  Q: 1 cup heavy cream, held at a low simmer for around 5 minutes with spices Strain cream over 12 ounces of nestle white chocolate chips Stir on low heat until fully melted and slightly reduced A: The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate  <sep> FOLLOWUP_Q: what is a tip I can use to make sure it sets?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bc826351fae24ae9aa27143636366c3e",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: How should I cook the meat? A: I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them  <sep> FOLLOWUP_Q: Should I marinate the meat in orange juice first so it soaks up the seasoning?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-13b67daf0e56422580a95d84ecfeebdf",
            "input": "CONTEXT: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms.Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas. Tomatoes also produce ethylene, so you could pop a couple of those in as well, but be aware that they'll also ripen faster too.  <sep>  Q: How can I speed up banana ripening?### A: Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas  <sep> FOLLOWUP_Q: How long should I leave them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a9a2e7d1bd04488794f29a928302fb33",
            "input": "CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: what is the best way to store bagels? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  Q: they are the best while fresh and im not going to make them daily. how long do they stay good while frozen? A: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through  <sep> FOLLOWUP_Q: ive seen a lot of different information ###i just want them to be as fresh as possible",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5761d3b3aaac425b8186010a82a439a7",
            "input": "CONTEXT: First, remove some, but not all, of the end. Make sure to leave a little of the root intact, as this will make the next steps easier. Peel the onion and discard the peel.Stand your onion on one of the now-flat ends. Chop in half with your chef's knife.Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width that cut almost to the root end, but leave a little bit still attached.Working perpendicular to your last set of cuts, make another set of cuts at dice width. This will leave you with cut pieces. When you get to the portion with the root, discard it.Repeat for your other onion half.During cooking, the layers should flake apart leaving dice sized pieces.  <sep>  Q: What is the best method of dicing an onion? A: First, remove some, but not all, of the end  <sep> FOLLOWUP_Q: Which end?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3f6c9186c7e34f6294447b39cfc55568",
            "input": "CONTEXT: Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing.The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer).So yes, it should be fine. Remember: when it was brewed, the whiskey was probably held at different stages for long periods in a stainless steel vat.  <sep>  Q: I have had some whisky inside a metal flask for a month and was wondering if it was safe to drink?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dfa39443541242df8d69bebbc4e6d833",
            "input": "CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of \"shower cleaner\" will do the trick.Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: How do you get the smell of fish off your hands? A: you want a low pH substance to take the smell away, like lemon juice or vinegar  Q: What if that doesn't work? A: Some brands of \"shower cleaner\" will do the trick  Q: Do you think rubbing my hands with stainless steel, like a metal spoon, would work? A: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar  <sep> FOLLOWUP_Q: If I wash my hands with vinegar to get rid of the fish smell, how do I then get rid of the vinegar smell?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-09a26b6350a54b379aa631497f6ac226",
            "input": "CONTEXT: They're commonly called squash blossoms in English - as you might guess, this is because it doesn't matter too much what kind of squash they're from. They'll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squash instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.  <sep>  Q: What variety of squash produces \"flor de calabaza\"? A: this is because it doesn't matter too much what kind of squash they're from  Q: How would I use it in a soup? Is there a specific cooking method? A: They'll most commonly be from smaller summer squash plants (e.g. zucchini  <sep> FOLLOWUP_Q: What are the best way to cook these?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d363b1b65d9b4474979db6d73a55141e",
            "input": "CONTEXT: Yes, ceramic knives are the \"new thing,\" but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be \"what knives do I need?\" The answer is it depends, but I concur that you should not buy a \"set\" of knives.  <sep>  Q: How many ceramic knives do I want? A: the answer to your question is zero  Q: Oh really? I've always had stainless steel...why are they not superior? A: The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip  <sep> FOLLOWUP_Q: Would you then suggest that I do not purchase ceramic knives?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4ad25f055bcb4e60b32bd25593e74b54",
            "input": "CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the \"spent\" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-29e6426c21f144ccbfebf56c4c48d6cb",
            "input": "CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough  Q: Anything I can do so it doesn't curl? A: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon  Q: How can I keep the bacon more flat? A: The fat will eventually reduce  <sep> FOLLOWUP_Q: Any other way to cook it besides in a pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c5e0cd58257945d28131e82e7dceeb74",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How do I stop cheese from leaking out of my cordon bleu chicken? A: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin  <sep> FOLLOWUP_Q: I usually flour my chicken, does that help in anyway?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2bd957e136944eb881c5f78cfb99456e",
            "input": "CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice  Q: How do I get the most juice per orange? A: it depends on the orange and type of orange  Q: What type of orange do you reccomend? A: I know naval and blood oranges are the juiciest compared to other varieties  <sep> FOLLOWUP_Q: Would you say that those require closer to 1lb to make 8oz of juice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-67030884978646ec958b013dda6ce185",
            "input": "CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken\".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: I am not the best baker, how can I fix my dry crumbly cookie dough? A: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken  Q: yes as I roll it the dough is very dry, is there anything I can do to fix it? A: if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  <sep> FOLLOWUP_Q: that's okay, how about rolling it out when it is room temperature, will that help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4b697d32b5294a07871403df83314bb7",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ba04ab4449774e56a83a863e753b8bd7",
            "input": "CONTEXT: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions, my advice would be to not use a plastic container to hold liquid nitrogen unless it's designed to. Yes, the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this. Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass. Unless you know with certainty that your container is designed to withstand temperatures of -196 °C (-321 °F), do not attempt this procedure.  <sep>  Q: Can you use liquid nitrogen in a food processor?###Will this break the container since it isn't made of steel? A: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions  Q: Will using liquid nitrogen in the container harm the food?###Do you know if anyone has tried it? A: the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this  Q: What kind of container would you recommend for this process? A: Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass  <sep> FOLLOWUP_Q: Which type of container will retain the temperature of the food better?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0605be17e8f84e41be699668409ec862",
            "input": "CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy? A: eco  Q: For how long does it need to use in the Microwave? A: try 10 seconds first and add time as necessary  <sep> FOLLOWUP_Q: Will the taste be affected after i get it out of the microwave?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4498c16be1c34f199a9290822ad7b3a7",
            "input": "CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: fats--oils and butter--definitely play a role in the texture control  <sep> FOLLOWUP_Q: If you use more butter does it change the texture a lot?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-da2230b93432466db3457e078ad0a220",
            "input": "CONTEXT: There is a significant difference in how the two operate.Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee.  <sep>  Q: Is there a significant difference between Turkish coffee and Moka pot coffee? A: Given the radically different extraction methods, the end result of the two are likely to be radically different  Q: Since the Turkish coffee and the Moka pot both work by boiling/steaming the coffee, so assuming they are from the same bean, is there a significant difference between the two? A: Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot  Q: How else would you described the difference between the two? A: Turkish coffee works by heating the water to a boil, with no added pressure  <sep> FOLLOWUP_Q: How long does it take for both of them to boil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8e95c7bf9f4c423f9ce36f0970a7e596",
            "input": "CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: Does that give you good results? A: and not worry about it  Q: I was thinking of adding butter to the skim milk powder, would this be a good substitution? A: However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk  Q: What will happen if I just use the skim milk powder in this milk bread recipe? A: I would just use your skim dry milk and not worry about it  <sep> FOLLOWUP_Q: Is there anything else I should know about using this as a substitute?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b300ccf3edfa4e56a43595fb2f9dfc70",
            "input": "CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes? A: I'd assume that the whole vs. cracked isn't going to be helpful in removing them  Q: Why not crack them to use less? A: Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  <sep> FOLLOWUP_Q: How do you know how much to use for the amount of pepper flavor you want?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-60be1190777342e4b8cedfe79393591b",
            "input": "CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.  <sep>  Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing  <sep> FOLLOWUP_Q: Which will work better, canning or freezing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b0b34607c6aa4808b7d5086b90584715",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  <sep> FOLLOWUP_Q: How can I make a sauce with them? Any good methods?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-39f734f99a90431a816644360a5c6c50",
            "input": "CONTEXT: 45 minutes of boiling is more than enough time to soften potatoes regardless of altitude.Parboiling potatoes before roasting frees up and gelatinizes starches on the outside of the potatoes that then get nice and crunchy when roasted. It will not do anything useful in your stew.The likely culprit for your potatoes not softening is probably acid.When potatoes are boiled with acid (lemon juice, vinegar, tomatoes, etc) the acid and heat will cause the pectin in the surface of the potatoes to gel. This is sometimes desirable for things like French fries but it can make them too firm in other cases.If your recipe has acidic ingredients you can add them near the end of cooking or at least after the potatoes have had time to soften properly.  <sep>  Q: Is parboiling potatoes going to make them softer in a stew? A: Parboiling potatoes before roasting frees up and gelatinizes starches on the outside of the potatoes that then get nice and crunchy when roasted. It will not do anything useful in your stew  Q: What do you mean gelantinizes? A: When potatoes are boiled with acid (lemon juice, vinegar, tomatoes, etc) the acid and heat will cause the pectin in the surface of the potatoes to gel  <sep> FOLLOWUP_Q: Do you recommend boiling the potatoes with lemon juice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-aa7b832c497044cca06c1a021be22c10",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: The best way is to wait until it has doubled, no matter what the clock shows  <sep> FOLLOWUP_Q: Does placing it in the proving cabinet help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3f46728cd42842af96483e81f5d12297",
            "input": "CONTEXT: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice.  <sep>  Q: Why arent my peas dissolving for split pea soup? A: It takes more like 3 or 4 hours for the peas to dissolve  <sep> FOLLOWUP_Q: How high of a temperature should i be using?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f2afcd9751d74253b2c86f94584a039d",
            "input": "CONTEXT: For the same reason that fast food burgers are often dry :) When beef hits high heat, the juices go in the opposite direction. This is why when pan-frying a steak, you know it's close to medium rare once you see the juices start to come through the top. The fat in burgers does the same thing, it moves away from the heat source, and back into the rest of the meat. That's just what happens when meat cooks and constricts. Many fast food joints use a double grill (you pull an inverted flat top down on top of the burger on the flat top). Whoops, there goes practically everything moist in the 3 or so minutes they cook them.Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once, but with a more gentle heat, the fat (and some juices) come out instead of going to hide on the other side of the patty that isn't on a heat source.  <sep>  Q: How does adding water to the pan help the burger become better ? A: Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once  <sep> FOLLOWUP_Q: are there any other tips for making the perfect burger ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2d4c3568620647e79beb64fb7f95f3d3",
            "input": "CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter  Q: Does wilting the greens in the salad have any particular impact on the texture? A: Wilting definitely changes the texture  <sep> FOLLOWUP_Q: What is a massaged salad?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fb4ee73e666a457686535b74abb17ed6",
            "input": "CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach, but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want!  <sep>  Q: How much is a bunch of spinach? A: A bunch of spinach usually weighs something like 250-500 grams  <sep> FOLLOWUP_Q: What does it mean when a recipe calls for 1/2 bunch?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5e6f1a4c7ad2455a81d906ec44059865",
            "input": "CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as \"covering with a lot of oil.\"As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: Looking to bake side dishes, how do I stop problems with dryness A: As for preventing things from drying out, first and foremost, don't overcook them  <sep> FOLLOWUP_Q: Is there any way to keep stuff from sticking to tin foil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0005db65fd314ee09480eb7b57791b1d",
            "input": "CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken\".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: How can I fix my dry crumbly cookie dough? A: ou may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  Q: What do I do when it's dry and cracking while I'm kneading it? A: Repeat until it just stops breaking  <sep> FOLLOWUP_Q: Could it be doing this because I chilled the dough for too long?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b115a27769504b2486ed27b539081d26",
            "input": "CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like \"It should tear slightly as it falls from the beater\"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: I'm looking for Chicken & Dumplings pointers",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-47305e9d11f94ba0a39f1ee6878c321c",
            "input": "CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: Instant espresso powder substitutions? A: you could substitute strong-brewed coffee for an equal quantity of water+espresso powder  Q: I don't have the powder, thats what I'd like to substitute. A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  <sep> FOLLOWUP_Q: Is the quick dissolve what makes it desirable?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-30c1c889a3684dbaa4549801319e597b",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  <sep> FOLLOWUP_Q: Would sour cream count as a liquid?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c357d51208394e82bc605a1b357e9592",
            "input": "CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: I am looking for ways to displace liquids while cooking any ideas? A: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed  Q: Will that affect the cooking time of a recipe? A: Just put it there, again fill with some water, and fill the sauce around it  Q: Will the sauce stick to the side of the jars and be wasted? A: The biggest risk is that it topples over, and you end up with a somewhat watery sauce  <sep> FOLLOWUP_Q: Is there a way to make sure the water does not leak out if that happens?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2dcde761897643bfabd05abd434e09e0",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home? A: First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: I store my celery in water, shouldn't that keep it fresh? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving  <sep> FOLLOWUP_Q: I always thought I did it the best way, are there any other possible reasons restaurant celery tastes better?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3eef3c434f314e89b2d7db4e4b6e040d",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup  Q: Is there something I can add that is a common pantry item? A: you can 'invert' the sugar by adding some acid  <sep> FOLLOWUP_Q: How long will simple syrup keep in the refrigerator?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ef93854a35664ef7aa533e7a36a218e5",
            "input": "CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.  <sep>  Q: Are there substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: In a pinch, you could use a colored brandy too, like Chantre  <sep> FOLLOWUP_Q: Would that change the consistency of the cookie dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5f19d21b269549a18e7702ed3672fccd",
            "input": "CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter  Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter? A: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine  <sep> FOLLOWUP_Q: How should caffeine be added to drinkable fluids so it has no taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6945b2f33a2145a3966f651640f440c3",
            "input": "CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  <sep> FOLLOWUP_Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a04598c211474a2ca6a7341aedb3518c",
            "input": "CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat \"thicker\" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of.  <sep>  Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface  Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat \"thicker\" and thus can hold the air better  Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of  <sep> FOLLOWUP_Q: Is it ok to drink the bubbles or should I wait until they disperse?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5e56d67ccc0746e0aaf8c3d3d399e082",
            "input": "CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk  Q: Why is sweetened condensed better? A: 1- give you a nice, caramelly flavor  Q: Any other tips for making good fudge? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  Q: Does it have to boil to a certain temperature? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  <sep> FOLLOWUP_Q: Can you use peanut butter in the same recipe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dd4927d545474b6aad1950523afd5472",
            "input": "CONTEXT: rfusca already gave very good suggestions for the literal question from the title. However, you can also address your problem the other way round. First, cook the soup until your noodles are al dente (but will become just right while cooling at a normal speed). Take the big pot of soup off the heat. Second, take a small pot, and fill it with just one portion of soup per eater. Put it on the heat, and cook until the noodles are done. (Alternatively, put the single portions into porcelain bowls and microwave until the noodles are ready - it spares you washing an additional pot, but I wouldn't nuke a good soup for no reason). Third, eat your cooked soup portions and let the big pot of soup slowly cool on its own. Fourth, freeze the soup from the big pot. Finis. Note that from a food safety point of view, you are better off with flash cooling the soup. But what I outlined here is probably much simple and hassle-free. Plus, 2-3 liters of soup minus a portion or two should spend less than the magical 4 hours in the danger zone while cooling. If you are doing this with a very big pot of soup and feeding lots of people, you should probably prefer a rapid cooling.  <sep>  Q: How can I stop the cooking in my chicken and noodle soup? My problem is that while I'm waiting for the left-over soup to cool off, the noodles get overcooked A: ake a small pot, and fill it with just one portion of soup per eater. Put it on the heat, and cook until the noodles are done  <sep> FOLLOWUP_Q: Is there any other way?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4c8f7586ccb0429cb0edd8e77d4e9b3f",
            "input": "CONTEXT: The color of the yolk is based on the chicken's diet. I eat vegetarian fed eggs from the grocery store and they have deep yellow yolks. If I go back to buying standard white eggs its a bit disconcerting because they have very pale yolks.In the fall is when the eggs are the orangest for pasture raised eggs, again something about what is available to feed. The only way I can find these eggs is to get them from the farmers market or from a coworker who raises hens themselves.  <sep>  Q: Yellowness of egg yolk A: The color of the yolk is based on the chicken's diet  <sep> FOLLOWUP_Q: Does the colour have any effect on the flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cbdefaebbe5248029bbda714f43c9603",
            "input": "CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Have you ever made a ragout? A: Alternatively you can make a roux  Q: Do I have to roll the meat in flour when I make a ragout? A: can lead to your dish having a raw flour taste, and you can get blobs of flour in it  <sep> FOLLOWUP_Q: Should I add anything extra to my meat if I'm going to leave the flour off of it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-daf08e16de304f4e87b159a750b2e0e4",
            "input": "CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  Q: What is one way to cook the pigs cheeks? A: One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f  <sep> FOLLOWUP_Q: Besides that method, is there another way to cook pigs cheeks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-eec31b92ed544a979ebaae3f39ce195f",
            "input": "CONTEXT: The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat. I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine, and comparing it side-by-side with an unbrined breast. The difference, deep into the meat, will be noticeable. It is not large chunks of the herbs that find their way into the meat, but the oils and dissolved parts. That is why you heat and steep the water before cooling it for brining.  <sep>  Q: What brine ingredients are effective? A: I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine  <sep> FOLLOWUP_Q: how much salt should I use ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-60d29b7c879c4673948864beacf0499b",
            "input": "CONTEXT: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-65c6fbb60c4d4fbebcb04ecb5390b154",
            "input": "CONTEXT: Assuming you didn't do some kind of \"flavor injection\" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with \"Bad Duck.\"Cooking the bird slowly seriously reduces the possibility of a \"hot spot\" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell.  <sep>  Q: I tied cooking a duck and the smell was terrible, what happened?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-50ce2e6fa2cf4fe391ff20d1f90e80b3",
            "input": "CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: Can you help me with roasting hazelnuts or chocolate tempering? A: The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times  Q: Can I add hazelnuts to my chocolate unmelted?###Should I combine them afterwards then? A: f you make chocolates out of it, they're Giandujotti - singular form Giandujotto  Q: Would this negatively affect the combination? A: The tempering process will be basically the same  <sep> FOLLOWUP_Q: The method I plan to use is the seeding method, is that acceptable?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e9db1b3866f04695bdc1bc67557639bf",
            "input": "CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first  Q: So, what types of insects can I cook? A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked  Q: Do you know what ingredients can be used to cook insects? A: roasted on hot coals for a few minutes  <sep> FOLLOWUP_Q: Do you know how to harvest them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-683db6fdba364507970ff755d26062ae",
            "input": "CONTEXT: @Rumtscho has some good points, especially around using non-non-stick pans. A cast iron frying pan would work better for that. However, if you don't have one my suggestion for pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of the pan. Repeat that for all the pieces. I think what you'll find doing that though is that the breading will soak up all the oil, and you'll need to add some more in anyway in order to have enough to coat the other side when you turn the fish over. Adding more oil will cool the pan and you won't get as good as a result, so it's counter-productive. You're better off adding more oil at the beginning. If you are worried about health, don't fry in oil!  <sep>  Q: What is the best oil for evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan###or best way sorry. A: pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of the pan  <sep> FOLLOWUP_Q: How to I make sure all parts of my food make contact and cook evenly within the fat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e840d089259342afbb0e5deee0d9754b",
            "input": "CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  Q: Do you prefer red onions or sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder  <sep> FOLLOWUP_Q: Are the textures the same when they are fried?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7b8557f065294661ae5ea6abb3a1a3e6",
            "input": "CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: My homemade ice cream texture is gritty/sandy, any advice? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: How should I do this? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom  <sep> FOLLOWUP_Q: Should I add the cream as the next step?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2d56511b4b9449b8b47d8b4d9dfd9d4c",
            "input": "CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions.  <sep>  Q: How do I choose to avoid brown stringy fibres in avocado?###What is the best way to remove the brown stringy fibres in avocado?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-717e98bcda4c48d2ab6bc7266c89de96",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries? A: The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  Q: Have you been to Amsterdam or Brugges? A: I did a semester abroad in the Netherlands  Q: Can you try to remember the name of these sausages? A: British breakfast sausages  <sep> FOLLOWUP_Q: In Amsterdam can you recall small (about 1.5 to 2 inches in length, about .75 inches in diameter) sausages.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-824cbda28ecb4c88bd952504ac389955",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors  Q: How can I avoid the problem of the lentils sticking together? A: Next time maybe pour lentils into water; either way, no harm to finished dish  Q: So instead of pouring water on the lentils, pour the lentils into the water? A: ld  <sep> FOLLOWUP_Q: Does the same problem occur with other types of lentils?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d88bf4e55e3046528b4bf271baba9774",
            "input": "CONTEXT: Your clarification means a lot -- \"baked\" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.  <sep>  Q: What are the best potatoes for baking? A: I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes  Q: Are those suitable for baking with a roast that will give a nice golden brown finish on the outside? A: they're good in pot roast and stews if you don't add them too early  <sep> FOLLOWUP_Q: How long does it take them to bake?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ec719bc319794e92be375ee10d8cf772",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries? A: The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  <sep> FOLLOWUP_Q: Are you referring to the what they serve in Amsterdam?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b1c59f19335e4ca9b2cafb18dbd37018",
            "input": "CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - \"beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety.  <sep>  Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening  Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first  Q: What went wrong with the color? A: Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety  <sep> FOLLOWUP_Q: Do you have any advice to keep it truly fresh red?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bcce04a6f0b84e2f948fc6122e5fbdfa",
            "input": "CONTEXT: Basically, a good stock is fairly concentrated. In general, home cooks use too high a water to bones/veg ratio for a proper result. So, when you leave your stock uncovered you are concentrating everything and, perhaps, getting a good result...at least one you like. However, this is difficult to tell without knowing your recipe. With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes. Then when ready to use, water is added to bring it back to the original strength.  <sep>  Q: Should I reduce my stock and then add water? A: Basically, a good stock is fairly concentrated  Q: What would happen if I add the water and then reduce? A: With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes  Q: How do I get more stock during reduction because I'm usually left with very little? A: Then when ready to use, water is added to bring it back to the original strength  Q: How do I know how strong it is or how strong to make it? A: Basically, a good stock is fairly concentrated  <sep> FOLLOWUP_Q: Is the stock suppose to gel?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-22951356fff44e1196fc1e575f9bee14",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine  Q: Would they be okay to use in a cobbler type recipe? A: they'll be fine for a crumble/crisp/cobbler  Q: I can't taste them because I'm allergic, should I ask someone else to taste before using them? A: You'll want to have someone else taste them to make sure first  <sep> FOLLOWUP_Q: Do you think I should leave the skin on or peel them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d407697ee15b48d0ada9825fd5103a53",
            "input": "CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass — more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature.  <sep>  Q: In what stage should the temperature of meat be taken? A: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature  <sep> FOLLOWUP_Q: What is the target temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-17abe330c11b4798a78377d3961c9190",
            "input": "CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: ou can candy rose petals with egg whites and sugar  Q: Do you think I can uses the roses to make rose water? A: If they've been sprayed with pesticides, you don't want to be eating them  Q: Is rose water the only way to use roses in cooking? A: including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat  <sep> FOLLOWUP_Q: Great, do you know if it is hard to make?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5db0664bd9ce4d6dbccaf849947094cd",
            "input": "CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter  Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter? A: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine  Q: How should caffeine be added to drinkable fluids so it has no taste? A: Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter  Q: What can be done to make it taste better without adding lots of sugar? A: If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward  <sep> FOLLOWUP_Q: Why is caffeine bitter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a6c6e2a505f4496ea2e2ced96ba15f83",
            "input": "CONTEXT: There's no particular reason you couldn't prepare a stock with something other than water, but it's the equivalent of buying a ream of heavy pink paper, rather than plain white photocopy paper. If that's the effect you really want, great. The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish. For your beer idea, for example, I would cook down a couple bottles and add some stock to it. That way, the rest of my batch of stock would be useful for other recipes that don't use beer.Note that stock may be boring but shouldn't be flavorless; stock still should taste good. If your stock was flavorless, try upping the amount of meat, veggies, and herbs compared to bones. Also, bear in mind that stock should not contain salt (you will likely reduce the stock at some point). The lack of salt, however, will deaden the flavor. When you are ready to use the stock, be sure to add a pinch of salt.  <sep>  Q: Can I use other liquid than water when making stock?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c3578ce2fe284cbfbd727a717c6bdae4",
            "input": "CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour  <sep> FOLLOWUP_Q: Is there any other way to do it without using chicken fat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-27e4a47ae26c4340bcbecf6ffb94cab8",
            "input": "CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method  Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter  Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking  <sep> FOLLOWUP_Q: Is there another way to cook it rather than searing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e2f86bc85fab4d8ab0e1854e006f2380",
            "input": "CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter  <sep> FOLLOWUP_Q: Does wilting the greens in the salad have any particular impact on the texture?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-33d70638a93640ffb44e1f1e37676e94",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with crumbles of uncooked tofu ? A: I would suggest making tofu burgers  <sep> FOLLOWUP_Q: How can I do tofu burgers ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7fbcfd8a6ca14fd287d9587d512002fc",
            "input": "CONTEXT: When metal is exposed to microwave radiation, an electric potential difference can develop as the microwaves generate electric charge in parts of the metal. Flowing electricity can cause sparks as electrons migrate to places of lower potential. Solid metal is susceptible to this because its electrons are relatively loose, making it a good conductor of electricity.Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: first because its electrons are secured in bonds with other atoms, and second, because the Ca atoms are not aggregated together but intermixed with nonconducting ones.  <sep>  Q: How come heating milk in the microwave is safe? A: Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would  Q: Is Calcium a metal? A: of lower potential  <sep> FOLLOWUP_Q: Does milk have all the same nutrients when it's heated?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-19d51a09f7a3442e983a9bc8d1493d8c",
            "input": "CONTEXT: The article you linked to references this dish as \"Wiener Schnitzel\". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. \"Wiener\" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes.  <sep>  Q: What is a Vienna Schnitzel?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-15a86153f18b4c02841c44e800d4d0f6",
            "input": "CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  Q: What techniques can be used to develop these flavors? A: The fond came from a steak cooked in butter so there was probably a little browned butter in there as well  Q: Have you had a savory dish that includes butterscotch flavors? A: I recently found a different sauce that had a similar butterscotch note to it  <sep> FOLLOWUP_Q: What did you eat it with?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-918fec91d7424541b98341840bd833c0",
            "input": "CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will \"seal\" (in a way) and stay together as they cook.  <sep>  Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: if you add them to hot water they will \"seal\" (in a way) and stay together as they cook  <sep> FOLLOWUP_Q: Can you explain the science behind this cooking procedure?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e11c12c3bf31482c8cfaf55919b8a07b",
            "input": "CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: When I'm cooking, should I heat the pot first or is it okay to heat it up with food already in it? A: t off  Q: If I'm making a fresh pot of soup, should I heat the pot first? A: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it  <sep> FOLLOWUP_Q: What type of vegetables should heat first?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-46965c15d45c4b05b28803f601c2fc24",
            "input": "CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-99ea69cade0e47bdaed33a335ae0b9ad",
            "input": "CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc  Q: Is it dangerous to eat particular vegetables before they're fully grown? A: Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size  <sep> FOLLOWUP_Q: But they should be cleaned right? I can pick up a carrot from the dirt and eat it but wouldn't do that to a strawberry",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7a2bf397e4e44a60bde4b391d4889e2f",
            "input": "CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain.  <sep>  Q: What is the best way to infuse garlic flavor in the bland brown rice? A: chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil  <sep> FOLLOWUP_Q: What is the garlic quantity needed for the 5 table spoons of uncooked brown rice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7f27b07a2a4042ef8f7cd6707fe4f9b8",
            "input": "CONTEXT: Puddings, of the type in your recipe, are thickened mostly by starch gelling. The egg yolks and milk provide some thickening as well as the smooth, custardy texture.Both the starch and egg proteins gel before the boiling temperature. Recipes call for a few minutes of boiling for an entirely different and fascinating reason.There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help.You might try whisking in some more starch and then boiling it again. This would take some experimentation. I wouldn't replace the entire quantity of starch from the recipe at first.  <sep>  Q: My Pudding isn't setting? A: You might try whisking in some more starch and then boiling it again  <sep> FOLLOWUP_Q: It has been out for several hours, is it still okay to boil again?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b1aa4bd6ef8d4b0384930261f66f13ff",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  Q: So I should suck the air out of the packaging? A: A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: Do you think it is just the oxygen?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b46fef175c234632a72566709b799530",
            "input": "CONTEXT: Your ribs will have a lot less flavor if you do not use a dry rub. However you can minimize some of the time (and only a bit of the flavor) by putting on the rub, wrapping in foil, and immediately putting them in the oven or on the grill. The process of putting your rub together probably takes only about 5 minutes - it's the fridge time that takes a while.Sitting in the fridge allows some of the flavors to permeate, and if you used a more permeable material could allow your ribs to air out a bit. These are good things, but for my rib recipe I don't put the ribs in the fridge and they still taste great. I also don't put the barbecue sauce on until about the last 20 minutes of oven time, when the foil comes off and the sauce goes on. Until then the ribs stay in the foil.I looked up North Carolina (which uses a sauce that isn't tomato based in the eastern part of the state), South Carolina (a mustard sauce), Texas, Memphis (which uses no sauce), Kansas City (tomato based-sauce that is rather sweet) - all of them used a dry rub even with wide variations on the sauce and for both beef and pork ribs.  <sep>  Q: Is dry rub necessary in making bbq ribs?###is there an alternate method rather than the dry rub A: Your ribs will have a lot less flavor if you do not use a dry rub  <sep> FOLLOWUP_Q: will the ribs taste the same if i just lather them with some bbq sauce and then cook them",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c344f37f5e734cae96839ac1d4377362",
            "input": "CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as \"covering with a lot of oil.\"As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: Looking to bake side dishes, how do I stop problems with dryness A: As for preventing things from drying out, first and foremost, don't overcook them  Q: Is there any way to keep stuff from sticking to tin foil? A: you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: I don't like too much oil, I may just have to boil my vegetables, have you ever heard of boiling onions? A: It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective  <sep> FOLLOWUP_Q: How about using bigger veggies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9054b5fe238b4e8298946f6b5fb51424",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly  <sep> FOLLOWUP_Q: Do you have any further advice on making a sauce specifically?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-48471be0f1ad48b4a26db338c57a17f4",
            "input": "CONTEXT: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff. All of that said, in many people's opinion, nothing is really quite as delicious as true Parmigiano-Reggiano.  <sep>  Q: Is there a Cheaper alternative to parmesan cheese? A: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta  <sep> FOLLOWUP_Q: Are there are cheddar cheese which can replace parmesan cheese?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-36dd7fc1cf5440eab0c073517a7ebd4b",
            "input": "CONTEXT: Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing.The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer).So yes, it should be fine. Remember: when it was brewed, the whiskey was probably held at different stages for long periods in a stainless steel vat.  <sep>  Q: Whiskey inside a metal flask for a month. Safe for drinking? A: The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel  <sep> FOLLOWUP_Q: How long do you suppose it would last?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a8658b5311cc48e88a1dde6f856f916c",
            "input": "CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved  <sep> FOLLOWUP_Q: why is the difference unobserved?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-367a39f533454929a4e2a65338e3f3a4",
            "input": "CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons.  <sep>  Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink  Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful  Q: Is there anything else that will neutralize it? A: What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right  Q: What other suggestions do you have? A: I like about double the amount of honey you specified if we're talking teaspoons  <sep> FOLLOWUP_Q: What other options would you suggest?###Anything else I need to know before I try it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2cff43a5e78142aba8d0e70047807407",
            "input": "CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ?###When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan A: Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef  Q: Is there any way to make Apple and Mesquite stronger? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  <sep> FOLLOWUP_Q: I'm interested in knowing things that'd help me decide what to pair them with.###Do the choices work well with Fish?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00b74be3b7354664b64a33015a4bba10",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Will it be extra salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  <sep> FOLLOWUP_Q: Would it be less salty in a gravy recipe using sour cream?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-089c6ed362914a8480f79050069dc85c",
            "input": "CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-27b9fdd161dc478b9bd02c59b00b7e87",
            "input": "CONTEXT: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark\". So \"almond bark\" (the coating) is a key ingredient in \"almond bark\" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark  Q: But do you think almond bark have almonds in them? A: So \"almond bark\" (the coating) is a key ingredient in \"almond bark\" (the candy with almonds  <sep> FOLLOWUP_Q: What other ingredients do almond bark have in them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-49491db6d0604439baecabb291ed4e04",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Is it bad to refrigerate leftover potatoes? A: Refrigerating cooked potatoes is perfectly safe  Q: How long can I keep potatoes in the fridge? A: In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns  <sep> FOLLOWUP_Q: Where should I store my raw potatoes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5adc2a6a33ef42e7b6f54da4cbace405",
            "input": "CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar  Q: Does honey also make a good substitute? A: An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms  Q: Is jaggery like granulated sugar? A: almost identical to palm sugar, just made from sugar cane rather than palms  Q: What are some other good substitutes? A: ight brown sugar is your best option  <sep> FOLLOWUP_Q: If I only have dark brown sugar would that still work, even if the light is better?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-79652587344648cf8bcc35469316d9d4",
            "input": "CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: My last coconut tasted like soap--how do I avoid this? A: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand  <sep> FOLLOWUP_Q: Should I look for a particular size coconut?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7e59a41f69b14a21bee9440df792e832",
            "input": "CONTEXT: The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat. I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine, and comparing it side-by-side with an unbrined breast. The difference, deep into the meat, will be noticeable. It is not large chunks of the herbs that find their way into the meat, but the oils and dissolved parts. That is why you heat and steep the water before cooling it for brining.  <sep>  Q: What brine ingredients are effective?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-38208c274cf74eeba00c40c83e409167",
            "input": "CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective  <sep> FOLLOWUP_Q: Will it last for 3 to 4 days in the refrigerator?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f95afea692934b66a907acbf6ef1e3bc",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4  Q: I use toothpicks to hold the wider part shut, but it still leaks out...do you use toothpicks? A: If you do it this way, you shouldn't even need to use toothpicks; I never do  Q: What is the correct way to fold it to prevent the cheese from leaking out? A: make a small cut along the folded edge of the breast after you fold and seal the packets  <sep> FOLLOWUP_Q: I cook them on the stovetop, could that be the problem with the cheese leaking out?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eeef8d325c794c82909e15b9ced7e184",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with tofu? A: I would suggest making tofu burgers  Q: Can I use uncooked crumbled extra-firm tofu for those? A: crumbled tofu  <sep> FOLLOWUP_Q: What else will I need for making tofu burgers?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0d7b3788aebc4a15a8ae8b00a0086a72",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: I recently saw a cook at a diner use water to cook burgers, why did he do this? A: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: He covered it with a metal domed item that looks like a cloche, do I need to do that as well? A: heat transfer medium to cook the top of the item at the same time as the bottom  <sep> FOLLOWUP_Q: Does the steam change the texture of the cooked meat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fce5dc09e7c74f56821b1324b7bf8b7b",
            "input": "CONTEXT: For a few months I would really not worry too much about your storage, half a year at 80F is not going to destroy your wine. If you have the space in your fridge then that is a better option, but I doubt even the most dedicated wine snob would be able to tell much of a difference. Humidity only matters if you have wine with traditional corks as low humidity will dry them out and spoil the wine, if you are buying twist caps and synthetic corks then humidity is not a consideration. A few months in low humidity should not result in cork drying, but year will. Vibration used to be a problem with older fridges, most newer fridges are pretty quiet and low vibration so I wouldn't worry there, especially for shorter term storage. Colder temperatures for storage will not cause a noticeable effect on wine's flavor over a few months, you'll want to let it warm up some for the best flavor though. Storing an opened bottle of wine in the fridge is a good idea in fact, as it will keep it drinkable longer. So unless you are buying expensive wine to keep for a long time you should be fine no matter which option you choose.  <sep>  Q: How important are each of temperature, humidity, and vibration for storing wine?###I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the temperature in my apartment often gets into the 80s which I understand to be unacceptable).",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-73b54bdef5544e6c8a1901d98c5f9c54",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  <sep> FOLLOWUP_Q: Wouldn't the tomatoes taste better?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6623098105d549c5b3bb535b7bc0a956",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: Would using milk powder better than fresh milk when poaching?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5c91302fd4f64a5cbe6388dfc945e836",
            "input": "CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans.  <sep>  Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans  Q: When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this? A: You may need to add more oil, say a generous tablespoon  <sep> FOLLOWUP_Q: I mean that the pressure cooker sits quietly on the burner and then all of a sudden there is a gush of steam coming from the valve.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-039ea66a21b84326be09d494f0fac307",
            "input": "CONTEXT: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms.Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas. Tomatoes also produce ethylene, so you could pop a couple of those in as well, but be aware that they'll also ripen faster too.  <sep>  Q: How can I speed up banana ripening?### A: Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas  Q: Do you know of another way? A: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms  <sep> FOLLOWUP_Q: Does the gas cause the flesh to ripen or just the skin to change?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-60cd5ac6a2614459838de1fd5a848806",
            "input": "CONTEXT: Rendered pork fat—manteca de cerdo—is our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. \"Tacos: Recipes and Provocations\".  <sep>  Q: Why use lard in tortilla dough? A: Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats  Q: What is the effect of lard in tortilla dough? A: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard  Q: Can a vegetable oil of preference be substituted for it? A: ve found that vegetable shortening is a poor substitute here  <sep> FOLLOWUP_Q: Why is vegetable shortening a poor substitute?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-31d8e95e2ad94dc8ac6174ccbf82f76c",
            "input": "CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100°C (212°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop  <sep>  Q: Why is water often added to the eggs when making omelettes?###Hello?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ede10f6c5dff445ea0b612f241e78ede",
            "input": "CONTEXT: Agree that planted herbs are great but you say you've tried that. I kill about 1/4 to 1/2 what I plant, but those that live thrive and get bigger. After a big push just over a year ago I have an endless supply of thyme, rosemary, lemon balm and a dozen sage varieties. I do think it helps if you use them sparingly in their first season so they can get established. I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper. It's $4-6 for tiny plastic container of cilantro or mint at my local grocery, for instance, but at the Vietnamese and Chinese markets it's usually 0.50 - $1.25 for a big bunch.To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag.You can freeze what you don't use in small ice cube trays for easy serving / use later. I especially like this for basil and mint. You can also buy pre-frozen herbs. You can also dry them - air dry upside down, accelerate by drying them in the oven on low (very low) or use a food dehydrator.  <sep>  Q: I have too many herbs grown right now, how can I maintain the supply cheaply? A: I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper  Q: I already have the herbs, I was hoping you could tell me how I can keep them longer before they go bad, any tips? A: To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag  <sep> FOLLOWUP_Q: Do you keep them in the towel, in the bag, in the refrigerator?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-817a7c79dd774b2d89b0fc2b5457b738",
            "input": "CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8ca88dda861f47a6a33cbce2a0831db7",
            "input": "CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons.  <sep>  Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink  Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful  Q: Is there anything else that will neutralize it? A: What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right  Q: What other suggestions do you have? A: I like about double the amount of honey you specified if we're talking teaspoons  <sep> FOLLOWUP_Q: How much water do you use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b5710dae24624106a40b7348447d1790",
            "input": "CONTEXT: An oven is the way to go.Toasting on a frying pan is a pain because you have to stand there shaking it for so long and it is far to easy to scorch if you pause.I have seen some recipes call for low oven temps but I use 350F (175C) for 10 to 15 minutes stirring a few times. Some sources online recommend as low as 5 minutes but I personally have not ever had them done that quickly. They still have to be checked or they will burn.I like to use my toaster oven because it heats up faster and is cheaper to run.I have used an air popcorn popper with good results. Don't overfill it and remove them when they smell nutty. It goes very fast but you have to do them in batches if you have many.For a pie or other sweet applications, I like to toss the nuts in butter and brown sugar and let them candy in the oven. The fat makes it harder to burn them. Obviously this won't fit for all recipes.I personally have not had good results using the microwave. Some people swear by it but it seems to me to make them a little gummy.  <sep>  Q: What is the best way to toast pecans? A: An oven is the way to go  <sep> FOLLOWUP_Q: How hot should the oven be?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ad8ec441dd434d8f94c9746fc2ab06bf",
            "input": "CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use? A: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well  Q: Do you know of any way to clean it? A: A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well  <sep> FOLLOWUP_Q: Is there anything else I should know about it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-36c7e89586724d6ea73419ddc04047e7",
            "input": "CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour  Q: Is there any other way to do it without using chicken fat? A: make your pastry with schmaltz as well  <sep> FOLLOWUP_Q: What specifically makes the yellow color?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f41575dceef64a29b826cbd9a6b2042b",
            "input": "CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeños less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit  <sep> FOLLOWUP_Q: Can you suggest the reason why mine tastes less spicy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-26152ef4f8f94e07b4d4bf5da7c4479c",
            "input": "CONTEXT: Short answer: no, there's no standard scale.First of all, I'm pretty sure it's common enough for stoves of varying power to use the same range of numbers. I see an awful lot of stoves that go up to 10 in the US, and I'm quite confident they're not all the same.Second, the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray). The temperature resulting from a given power will depend greatly on what you're cooking. A burner with nothing on it will have a much higher temperature than one with a heavy pot of boiling water on it. To a lesser degree, the temperature will also depend on the environment - a cooler room with some air circulation will keep the burner a bit cooler than a warm room with still air.So, if you really want to know what you're getting, you have to look up the power output of the stove - or failing that, maybe try to measure it yourself.  <sep>  Q: How hot are electric home stoves? A: the real property of a stove is its power output, not its temperature  Q: How do you set the temperature of the electric home stove? A: The temperature resulting from a given power will depend greatly on what you're cooking  Q: Is there an agreed-upon standard deciding roughly what temperature a number corresponds to on the stove-scale? A: the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray  <sep> FOLLOWUP_Q: What other country uses electric home stoves?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b37bda9d02a34d30a273b3ac08d15961",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper?###If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. ###How much sauce could you actually make from one such pepper?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7ad08a7c2d7f401d845941fdaa6f82d2",
            "input": "CONTEXT: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would.  <sep>  Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution  Q: So what exactly or how should i dilute the beef? A: Either soak in plain water and discard the water, or soak in something you might add to the sauce  <sep> FOLLOWUP_Q: So will that decrease the salt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a0f26de3a9db4f51b6b7dcde40b4a8ea",
            "input": "CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot? A: If you left the meat in there for a very long time it would eventually approach 212F and start to get tough  <sep> FOLLOWUP_Q: Does chicken or beef cook faster in boilng water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1f4a9fbeab8d44d28f59f7a4df291e35",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it  Q: What if it doesn't have any odor? A: Even if you don't smell anything obvious, it could still be subtly rancid  <sep> FOLLOWUP_Q: Does it lose it's taste when it gets old?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-972dc0ca142c4d00a700e807fdf29dfa",
            "input": "CONTEXT: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner  <sep> FOLLOWUP_Q: Does acidic food cause problems with an unanodized aluminium pot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8ad81cb72fab47499ea3e37e539bd206",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-82e80262fad94cba960c3ca4d98f4c05",
            "input": "CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method  Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter  Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking  <sep> FOLLOWUP_Q: How long should I chill?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0b4539fed07249768b097e7b80142901",
            "input": "CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and \"rest,\" about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge.  <sep>  Q: Is it possible to make black bread in a microwave?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e53a0c253ee440bdbd3334e8a7083273",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was  Q: Is the flavor a good indicator of how much alcohol is left? A: The flavor of alcohol is easily masked by other flavors at under 20% content  Q: Do smaller strawberries soak up more alcohol than large ones? A: If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content  <sep> FOLLOWUP_Q: What kind of alcohol should be used?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-94c211e6513f43fdaa9f84415649c000",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice for a salad recipe? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  <sep> FOLLOWUP_Q: Does fish sauce have the same consistency as clam juice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1b429da5fad348cc80ba41f23c7fb095",
            "input": "CONTEXT: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.  <sep>  Q: How to ensure that the Pancakes get cooked evenly? A: You might try reducing the cooking heat a little, say on medium heat  Q: About how long should I wait before flipping? A: You want to flip when the bubbles are pretty set on the top  <sep> FOLLOWUP_Q: Is there a certain temperature to cook at?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9ece5e19b78c414bbfe44f922a1e265a",
            "input": "CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen  Q: wouldn't the sourdough break down the gluten in the sponge, thereby greatly reducing the amount in the final product that you have to work with? A: your guess is about right, if the proportion of starter you add is too high  Q: Is there anything else I should know A: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge  <sep> FOLLOWUP_Q: Oh really? tell me more about it.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ce910658981d4366b67b1ebcd3eb6ca2",
            "input": "CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.)  <sep>  Q: How to cook small fish(unfrozen and frozen) in water without overcooking? A: all you need is long enough to get the temperature up (to 145F/63C  Q: What if the anchovies, sardines or whitebait are cooked from frozen(due to perishability), how long should they be simmered for in this case? A: Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove  <sep> FOLLOWUP_Q: Is the rule of thumb 1 inch thick fish should be simmered for no more than 10 minutes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8f48185a87c94904a7666c91e5f7275a",
            "input": "CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)  <sep>  Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel  Q: Do you have a recipe for that caramel? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan  Q: How long do I cook it for? A: dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking  <sep> FOLLOWUP_Q: Do I need to do anything else to it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10362ea24e22408e825058c9a5d0f0c6",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster  Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last? A: Onion starts sweating as soon as you add salt and start stirring  <sep> FOLLOWUP_Q: How much salt to add for a medium sized onion?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-36ccbab7b29545bea1987ccc3ca2bf5f",
            "input": "CONTEXT: For several years, I've been putting canola in a plastic squeeze spray bottle and using that.I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residueYes, my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out.Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep>  Q: How do I make homemade cooking spray? A: For several years, I've been putting canola in a plastic squeeze spray bottle and using that  Q: Are there alternatives to canola? A: I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil  Q: Does the spray bottle get gummed up? A: I have found that it gums up and can leave a difficult to clean residue  Q: How should I clean it? A: my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out  Q: Any other recommendations for homemade spray? A: Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep> FOLLOWUP_Q: Is canola healthier?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eb52b4bf034f4fd6961e582034f9fefa",
            "input": "CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle  Q: What other tips can you provide me with for choosing a knife? A: A long thin blade will mean you are holding the blade as you work, which is not a problem, per se  <sep> FOLLOWUP_Q: What about the handle what shape should I use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5af07959cfb74d2caa75131f8fcb4fef",
            "input": "CONTEXT: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too.  <sep>  Q: Are capers a substitute for pickles in a tartar sauce? A: I'd much rather eat tartar (not tarter) sauce with capers than pickles in it  Q: Is it true that the pickles gives an after taste? A: But them I'm not a fan of tartar sauce (maybe because of the pickles  Q: What is the reason why you will rather eat tarter with capers than pickles? A: I love capers and add them to different foods when I think it suits it  <sep> FOLLOWUP_Q: Do capers have any advantage over pickles?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1b28d7fd3b1548a4a773f5a799db6aed",
            "input": "CONTEXT: Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India. If you have reason to want to try this particular recipe, then try the recipe as written. There are thousands of beloved recipes for all kinds of chili. There is no reason to say, \"That one looks good, I'll do it just like that but omit a certain ingredient 'cause it makes me nervous.\" Your friend's advice is a bit odd to me because Garam Masala usually contains cardamom (sometimes black, green and brown)My advice is to either try the recipe as written, or find another with which you're more comfortable.Or come up with your own. There are no hard and fast rules when it comes to chili.BTW, I love cardamom in savory. I make a Vietnamese Beef Noodle Soup (Pho) that I crave if I haven't had it for a while. It wouldn't be right without cardamom.  <sep>  Q: Is it a good idea to use cardamom in chili?###I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before.### From my research, it seems this spice is used more commonly with Indian cuisine. I do love Indian food. In fact, a good Indian friend at work tells me he does use cardamom, but most usually for sweets. A: Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India  Q: But I wonder if the combination of cardamom and chili powder (and possibly cloves) will make my beef chili work.### Has anyone used this spice for anything other than sweets? A: I love cardamom in savory. I make a Vietnamese Beef Noodle Soup (Pho) that I crave if I haven't had it for a while. It wouldn't be right without cardamom  <sep> FOLLOWUP_Q: oh. thats good to know.###Does anyone have strong feelings about using it or omitting it in a beef chili?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b1a351994c7345158da27765d77d9f1a",
            "input": "CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will \"seal\" (in a way) and stay together as they cook.  <sep>  Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: Some ingredients do not dissolve well in hot water  Q: Which ingredients would they be? A: he starch swells and thickens  Q: Why does it say boil and then wait 5-10 before eating? A: they will \"seal\" (in a way) and stay together as they cook.  Q: Would using this method cause some soups to be lumpy? A: the starch swells and thickens, forming lumps that may have raw powder in them and are nasty  <sep> FOLLOWUP_Q: Is it typical to boil potato soup in luke warm water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3667dd804105484b89845f6d3462fd0d",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π  Q: Can I make a deep dish pizza with it? A: presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep  Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep> FOLLOWUP_Q: How much of the crust mix should I use in the pan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8a6dc40d9231447897c398e0e0d1b9f9",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: Cutting boards: What are some general tips on purchasing and using a cutting board? A: I use two types of cutting boards: wood and [soft] plastic  Q: Which one is better for food safety? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else  Q: Which on has better effect on knife edge and easy to use? A: Most other materials, especially glass, will ruin your knives  <sep> FOLLOWUP_Q: Do you have any other suggestion on the best choice to make?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-843f81a320644ffaa88f71269f2d0d57",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: How much pizza crust mix should I use in a cast iron pan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d410a56b0e01406ebb3ced35af3bd301",
            "input": "CONTEXT: I suppose the Belgian \"curry ketchup\" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: they are usually not only seasoned with curry powder, but also other spices  <sep> FOLLOWUP_Q: what sort of spices do you use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-96be5b8f7f5c4f3387ecff23c8104555",
            "input": "CONTEXT: Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper. Paper bags are good options as well. After the food has substantially cooled, feel free to refrigerate. Don't put your lechon in a sealed tupperware container while hot, as condensation from water evaporating from the meat while it is hot will often form and make your food soggy. Bring on the Mang Tomas and have at it.  <sep>  Q: How to keep pork crispy during transport to venue? A: I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper  <sep> FOLLOWUP_Q: Will at least the pork stay crispy? thats all that matters!",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e57a2807c44b419c8667ca94cbcc9160",
            "input": "CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How to reduce the natural sourness of homemade frozen yogurt? A: Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter  Q: Do I need to cook it to separate the whey out or just leave it to drain for a certain amount of time? A: Check the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours  <sep> FOLLOWUP_Q: Once I have the sourness out will I be able to add other flavors like chocolate and caramel to make more varieties?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3362abbe1e364637b33630194f395df0",
            "input": "CONTEXT: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms.Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas. Tomatoes also produce ethylene, so you could pop a couple of those in as well, but be aware that they'll also ripen faster too.  <sep>  Q: How can I speed up banana ripening?###",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-31c83c4af2e64ca7803d76d03f1976d7",
            "input": "CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: Are crabapples edible? A: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with  Q: Are they dangerous to eat? A: to my knowledge none are inedible  Q: Do you have any advice for cooking with crabapples? A: They are often blended in mixed ciders, both sweet and fermented  <sep> FOLLOWUP_Q: What are the best crabapple varieties?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-37d6089bb9f5476da61e1862a2143aa9",
            "input": "CONTEXT: I would not keep it or eat it and just consider it a loss. That is a long time for the food to cool down/seal, etc. The processing time is usually carefully calculated so that the core of the product in the jar gets to the proper temp. With the processing time only being 10 mins it would mean only the jar and maybe a small amount on the edges would have gotten to 240 deg F. I suppose it could make a difference if it was a hot pack vs. cold pack, but I would still not risk it.Since you're an experienced canner, I assume you already know that it's possible to lose pressure during the process and then restart the time when the canner gets back up to pressure, but that is usually a few minutes at most, not hours.  <sep>  Q: If there was an interruption in canning process, would the meat still be safe? A: I would not keep it or eat it and just consider it a loss  <sep> FOLLOWUP_Q: So I should start all over again?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cc947705c5314b73b2e0149d94a64d7a",
            "input": "CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A:   Q: Do I need to tweak it at all? A: UHT is not usable for some applications  Q: Like what would it not be usable for? A: its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk  <sep> FOLLOWUP_Q: Any other ideas for this bread making process?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-764da62af6e741f09ba5aef309eba5af",
            "input": "CONTEXT: I did this as an experiment last month, because I wanted a marble cake. The part that I wanted chocolate, I just swapped out a half-cup of the flour for cocoa. I should note, however, that while it tasted great, it made a denser, slightly drier cake than did the white cake batter. Next time, I plan to add a couple of teaspoons of grapeseed oil and some extra baking powder to counteract that problem.  <sep>  Q: How do change a vanilla cake recipe to make a chocolate cake?###",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b1b1c85a2ccd48fa8d6fe2cb1a085091",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  <sep> FOLLOWUP_Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a0f886966d134332aa321f7e83c6ee94",
            "input": "CONTEXT: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would.  <sep>  Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution  Q: How would I dilute it? A: I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while  <sep> FOLLOWUP_Q: Is there anything else I could do with it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5561621fc79d408396a96808b6883a94",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why do Unopened shredded cheese gets soggy in the fridge? A: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese  <sep> FOLLOWUP_Q: How should I store these shredded cheeses?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b46d8f623009405bbe2e16a8f94bc634",
            "input": "CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used  <sep> FOLLOWUP_Q: What does TVP stand for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-221d0b0ec64a4c16a3298f2810614d03",
            "input": "CONTEXT: The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat. I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine, and comparing it side-by-side with an unbrined breast. The difference, deep into the meat, will be noticeable. It is not large chunks of the herbs that find their way into the meat, but the oils and dissolved parts. That is why you heat and steep the water before cooling it for brining.  <sep>  Q: What brine ingredients are effective? A: I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine  <sep> FOLLOWUP_Q: What is the best container for brine?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2d285cb3fd4149bd9dc5f0fb25ab1be7",
            "input": "CONTEXT: This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).  <sep>  Q: Can I whip cream with partial milk and still get cream?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5698a59921f947e4b6a9fac91d67730c",
            "input": "CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating  Q: Would dirt affect performance of an electric range? A: Do you find the elements you cook on the most are more marked  <sep> FOLLOWUP_Q: No, though would grease have an affect on them as well?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9439781019824bcfa4802ff389caf0c1",
            "input": "CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How should baked potatoes be reheated ? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Should I wrap it in foil if I try reheating it in the oven? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  Q: What should I do to make them into one of those things? A: While they won't have the same quality as a fresh baked potato, these can be very good dishes  <sep> FOLLOWUP_Q: What else should I know about pre-baked potatoes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d3c6e24b60b14560b943f1909e15e426",
            "input": "CONTEXT: Assuming you didn't do some kind of \"flavor injection\" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with \"Bad Duck.\"Cooking the bird slowly seriously reduces the possibility of a \"hot spot\" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell.  <sep>  Q: What happened to my duck? A: If it was discolored, it could have been local bruising, which would cause some taste issues  <sep> FOLLOWUP_Q: I had a duck in the oven later I found that the duck was foul smelling and tasting why would this happen?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d77fd148081c456da78a8fa2ed17f663",
            "input": "CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter  <sep> FOLLOWUP_Q: I see, but is there such thing as a \"foodservice-grade\" electric carving knife. For roast not deli meat.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d3180eab345e4b3bbdaf0d70e5da15df",
            "input": "CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water  Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil  Q: I boiled mine, perhaps that is where I am going wrong. What would I do next? A: Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it  Q: Any other advice? A: Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni  <sep> FOLLOWUP_Q: This is all great information for me. How long should I cook for?###Or how long should the recipe take to prepare?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b07425b3b0d2446dae10ab92e06d2f44",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-581c2baad31d42a8beb05a45ebca076b",
            "input": "CONTEXT: It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. And don't put your new one in the dishwasher.  <sep>  Q: how do I clean it? A: don't put your new one in the dishwasher  <sep> FOLLOWUP_Q: what is a good tip about the bamboo cutting board?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9b4af2d0529145d998985e906f397f26",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: I tried cooking sous vide chicken and it came out tough and stringy, can you tell me why?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f13b702839c8441d80226c166d4d2837",
            "input": "CONTEXT: Yes, ceramic knives are the \"new thing,\" but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be \"what knives do I need?\" The answer is it depends, but I concur that you should not buy a \"set\" of knives.  <sep>  Q: How many ceramic knives do I want? A: the answer to your question is zero  Q: Oh really? I've always had stainless steel...why are they not superior? A: The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip  Q: Would you then suggest that I do not purchase ceramic knives? A: If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money  <sep> FOLLOWUP_Q: So buying the ceramic bread knife would simply be keeping up with current trends?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d9b0f852bb164df3b462cccf79f406cf",
            "input": "CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see.  <sep>  Q: As a consumer in the UK, how can I choose well marbled beef? A: Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for  Q: Since meat is heavy, I prefer to make my purchases online, do you know of a good online source? A: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to  Q: Do you suggest I buy meat from the US? A: At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops  <sep> FOLLOWUP_Q: When I approach butchers at say, Smithfield Market, they conflate quality with country of origin, is it because consumers are afraid of horsemeat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-005b943eeee94988aa497aaa03bac8f2",
            "input": "CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-77b942614f614fb5b4d36e9123968740",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently  <sep> FOLLOWUP_Q: What is the difference, and what do I need to know in order to make crispy onions for Mujaddara?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9005cb4141d44eb1bf73f1a422bc3c1b",
            "input": "CONTEXT: It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. And don't put your new one in the dishwasher.  <sep>  Q: what is a Bamboo Cutting board?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d264c2e2130f40b9bd0fe4a5e0cfc69a",
            "input": "CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan? A: This can be done in a food processor  <sep> FOLLOWUP_Q: How fine should they be ground?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-399ec4c81efd4ebba72a3918efd90ae7",
            "input": "CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: How to best store cupcakes? A: you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house  Q: When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? A: So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  Q: so to compare then, for how long will they stay fresh outside, rather than in freezer? A: You can store them in the jar for about 3-4 days, but they won't taste fresh any more  <sep> FOLLOWUP_Q: Can you think of a decent way to extend the life of them, like how long they'll stay fresh stored in the freezer",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b682984e81ab441eb8b9e85832cd8763",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally  Q: Is there any thing else I should use to season the steak with? A: I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior  <sep> FOLLOWUP_Q: Is there anything else I should know about seasoning a steak?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4cc150598b4d4884844972916343bfa3",
            "input": "CONTEXT: Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which. Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out.Flat leaf parsley is significantly more subtle and has a much milder flavor and scent. It is not flavorless, and in a recipe that calls for a lot of it, you'd really be missing something by leaving it out.When you've got a recipe that calls for both parsley and cilantro, you're definitely going to be more able to taste/smell the cilantro more than parsley, but they'll both contribute different notes. If you have to leave one out, leave out the parsley, but don't try to make up the volume with more cilantro, as you may wind up overpowering your dish. Just leave the parsley out and proceed as normal.Do not use curly leave parsley in anything--it is tough and virtually flavorless. It is ONLY a garnish and not worth wasting your time on.  <sep>  Q: What is the difference between parsley and coriander(cilantro)? A: Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which  <sep> FOLLOWUP_Q: Would omission of one drastically change the flavor of a dish, for example falafel?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a0e664a29a2840029f05e413757e3964",
            "input": "CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in.  <sep>  Q: Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in  Q: The next batches are as expected, what would be the reason the first batch is not good? A: your oven is not up to temperature  Q: Why are my cookies thin and flat? A: If it's not hot enough your cookies will have more time to melt and flatten before they cook  <sep> FOLLOWUP_Q: Do you have a good cookie recipe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e55b6152b6cc4018be8173554c59d9b3",
            "input": "CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons.  <sep>  Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink  Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful  Q: Is there anything else that will neutralize it? A: What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right  Q: What other suggestions do you have? A: I like about double the amount of honey you specified if we're talking teaspoons  <sep> FOLLOWUP_Q: Any other options for it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-476b6eb24133411393fa5c2fff4f33b7",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The more light hits your fat, the sooner it goes rancid  Q: If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? A: if you prevent contact with air, your fat will last longer  Q: How long do you think that it's still safe to use? A: If it stinks, throw it out. Before that, there is no problem eating it  <sep> FOLLOWUP_Q: Should I store it in the refrigerator or leave it out?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-da57e48ddc724f48968abc91033784fa",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the Shelf life of a yogurt product?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-017f4ed7bd1348b480e3433f89a6f909",
            "input": "CONTEXT: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe. You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep>  Q: hELLO###How can I substitute English Toffee in cookies? A: better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep> FOLLOWUP_Q: Should it be chocolate covered fudge?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cb057551eb0d4f81a77aca4b8f944178",
            "input": "CONTEXT: By \"Italian Sausage\" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep>  Q: What is a non-pork substitute for Italian sausage? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available  Q: what seasonings should I add to match the seasonings that are commonly found in Italian sausage? A: Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep> FOLLOWUP_Q: Oh okay###any other suggestions for me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-56d9cb50f042489f95278cd287d39522",
            "input": "CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.  <sep>  Q: i cooked pesto yesterday and today i see it turned solid. do you know why? A: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge  Q: what would you do if you encounter this situation? A: you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta  <sep> FOLLOWUP_Q: do you have any recipe for pesto which i can try this weekend",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-91fbe1f84b6a44bbb3ffeba0fe45a311",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: Is there another reason besides cook time that they use water? A: You can also use flavored liquids to impart flavor as well  Q: What types of flavors? A: I particularly like hard cider with chicken and pork  <sep> FOLLOWUP_Q: That sounds good. Any other types for cooking burgers?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1022526e52cb4916aaf8c8787e49f746",
            "input": "CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines  Q: There are white and green Brinjals too. Do they have a different name? A: Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal  <sep> FOLLOWUP_Q: What is the American English word for brinjals/aubergines?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c0bbd3aff43346a7bd3a673e582868e0",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off? A: You can simply season \"over the top\" of the existing seasoning  <sep> FOLLOWUP_Q: how would I do that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a4a60c7ee59e4fa7b6e689fb69dfc83b",
            "input": "CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, we’ve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own hand’s heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees don’t matter). It takes time and practice - which is usually described as “experience”. I personally don’t think in “degrees” though, but more in categories like “too cold” / “should be ok” / “too hot” and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the author’s.  <sep>  Q: How accurate is the hand technique for grilling? A: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lo  Q: Can I throw my Brussels sprouts on a grill that I can hold my hand over for 1-2 seconds at 3 inches above the grill and expect similar results? A: If you exclude the differences between individuals, using your own hand’s heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees don’t matter  <sep> FOLLOWUP_Q: What is the difference between grilling and roasting?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-efbf9236948541a7b07b6479179ddc2c",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  <sep> FOLLOWUP_Q: Is it only crumblier after it bakes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-514a648314324480aac38da5343d785b",
            "input": "CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go? A: The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA  Q: Why did manufacturers stop making thin, smooth plastic turner spatulas? A: The old thin utensils were made of Nylon  Q: Why is nylon a problem for manufacturing? A: For relevant references, your local government health department will have papers on PAA migration  <sep> FOLLOWUP_Q: Where, if anywhere, can I buy this style of spatula?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-17bdd432723f4968ac936024caac352b",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  Q: What else should I know about it? A: Use neckbones and feet if you make your own pork stock  <sep> FOLLOWUP_Q: Should I use soy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f0238a42988c4624ab1a9f7932cd8c65",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  Q: Do you suggest a certain method? A: For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine  <sep> FOLLOWUP_Q: Does the type of lid matter?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5b94572ba5794688bb09d894e64df979",
            "input": "CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original \"Coney Island\" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as \"funky\" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: I have recently started using Sauerkraut for hot dogs. Is this traditionally washed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cec842143b5e40f3a3a7d12afe3fce09",
            "input": "CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap  Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble  <sep> FOLLOWUP_Q: What are some good brands of dish detergent?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-006c874049234184b2cf4d0fee4cd8a5",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak  Q: Should salt be applied to both sides of the steak, or just one? A: I suggest about 1 tsp per side for a good ribeye  Q: Does the type of salt matter? (i.e. table salt, sea salt, etc.) A: You shouldn't coat it, but you should apply salt very liberally  <sep> FOLLOWUP_Q: Should salt be used instead of seasoning blends?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d8f367ad2ea34749ad9bafb0ba1bbdb5",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  Q: Seems like that would take a long time. How long should I leave them in the refrigerator? A: This will, also, take a while  Q: What about room temperature? Is that an acceptable way of defrosting? A: 40 degrees F, in the safe zone  Q: The pieces are quite large. What is the rapid way of defrosting? A: in the sink under cold running water  <sep> FOLLOWUP_Q: Why can't i use hot water in the sink?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5f5d0aeb5d224ab7b8a4849898f15076",
            "input": "CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, we’ve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own hand’s heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees don’t matter). It takes time and practice - which is usually described as “experience”. I personally don’t think in “degrees” though, but more in categories like “too cold” / “should be ok” / “too hot” and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the author’s.  <sep>  Q: How accurate is the hand technique for grilling? A: Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures  Q: Does this technique work on both a charcoal and propane grill? A: So in short, if you need a precise temperature, get a thermometer  <sep> FOLLOWUP_Q: Is there a baseline for the hand technique?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-945eaf5e87c04358855fad1d4444eaf7",
            "input": "CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: I'm trying to add moisture to gluten free muffins, should I use Date puree or Banannas?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-765e00a4fa834232a2111f6d9ed2bf8c",
            "input": "CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump\". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say \"chocolate and pear cake\". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two layers, sandwiching a layer of pear pieces pre-cooked in rum.### My question is: what are the holes due to? A: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump  Q: Uneven division of batter? A: What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How can this be prevented A: folding the whites very gently, and generally erring on the side of too little whisking  <sep> FOLLOWUP_Q: how do you fold the whites?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b4ca06fcef7b48c4a3ceca932db7efb0",
            "input": "CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: What is the best way for cooling melted sugar quickly?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6ef8ce8f20f64ef681e1ab9599e82f5d",
            "input": "CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work  Q: Is there a way to prevent this altogether? A: mixing dry ingredients first  <sep> FOLLOWUP_Q: I usually do that, but are small enough lumps still a concern?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fd855938584b4b05b604c22896871104",
            "input": "CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: Substitute for Palm Sugar###What is typically the best substitute for palm sugar?###I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. Honey, granulated sugar, maple syrup are others I've tried but they don't seem as effective as the main two I use.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e935e727a5fe436ba2b5151c9e3a29f2",
            "input": "CONTEXT: I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream.  <sep>  Q: Can ruined whipped cream be rescued? A: whipped  <sep> FOLLOWUP_Q: Is there a way to fix whipped cream after over whipping?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0a2b8c025a0b4e24ace5be2e81c8b74a",
            "input": "CONTEXT: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the worldEspecially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  <sep>  Q: Is sweet-tasting raw kale normal?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0061744f61fd4887acf088fb1dad17b4",
            "input": "CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture  Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to “burn” at low temperatures  <sep> FOLLOWUP_Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d9cccc0e9c8d46d79b3348be2fb911a6",
            "input": "CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil? A: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing  <sep> FOLLOWUP_Q: I read that it was be stored for up to 3 months, is that true?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-30b3a932fa044d4b9281d9535f9c7c74",
            "input": "CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds \"fussy\" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to \"slime-out\", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  <sep> FOLLOWUP_Q: What is the best way to keep them fresh longer?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7b17d6d4f28d4159894c7befb296e8e3",
            "input": "CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When would one infuse flavor into sugar for baking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cf78beeb8fac45beb36922bc739cbd57",
            "input": "CONTEXT: The rest period hydrates the starches in flour, giving the dough a firmer and more workable texture (there is some very minor gluten development, but its mostly the expansion of the starch bundles with water). In many cookies, the flavors will also mature and improve, especially with cocoa in the recipe.In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat. Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops.For example, linzer cookie dough is very frangible, and the chilling and hydration make rolling and cutting much easier.Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case.If the major effect is chilling in your recipe, by flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly. You mentioned this is a high fat recipe--if that fat is butter (as it so often is with cookies), that may help.  <sep>  Q: What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? A: Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough  Q: Is that true for high fat cookies too? A: Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops  Q: I am using a high fat recipe and 4 hours did not make the do workable, why is that? A: flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly  <sep> FOLLOWUP_Q: So, if I flatten the dough that will speed up the chilling process?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-78d55c1bbc2f4f44aad04ab7d816ca32",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: How do I repair the seasoning on a cast iron pan? A: You can simply season \"over the top\" of the existing seasoning  Q: Even if there are parts that are shiny and silvery? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  Q: Do I need to restrip it first? A: This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again  Q: Any other tips you can give me? A: sand down\" the seasoning without completely removing it  Q: How do I do that? A: by scrubbing the bottom of the pan with a mixture of course salt and oil  <sep> FOLLOWUP_Q: Any specific type of oil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f2b591c2d3074c1aa39c8c7fd43658ff",
            "input": "CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough  Q: Anything I can do so it doesn't curl? A: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon  Q: How can I keep the bacon more flat? A: The fat will eventually reduce  <sep> FOLLOWUP_Q: Can I slow the fat from reducing down?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-07bd48a374c249aa80f2b126d03f8d86",
            "input": "CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  Q: How do I evenly distribute it in the dough? A: mixing in a small amount of liquid is an easy way to make sure it all breaks up  <sep> FOLLOWUP_Q: Does it increase the amount of leavening that occurs?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a0c86f2b57da4d32bcf4b2dcd1085279",
            "input": "CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: It's typically a problem with large pockets of air in the dough before you bake it  <sep> FOLLOWUP_Q: I am making cinnamon swirl bread and how can i avoid this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a3f11208d04444288d3dae35ad59d69f",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Are there any drawbacks to using this method? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What steps do I need to take to make sure this does not happen? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  Q: Would the gravy made by this method be sub par compared to gravy made other ways? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  <sep> FOLLOWUP_Q: Do I need to cook it on a different temperature using this method?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1ea09ab0201a4d0bb6ebc67d3d7f42f2",
            "input": "CONTEXT: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content. Some have supposed medicinal effect for headaches, such as cedar. My advice is to look up \"tea\" or \"infusion\" with each type of needle you want to try so you can avoid a poisonous concoction. As for white pine, I have made delicious tea for breakfast and for the canteen with it while camping and have survived so far. It goes quite well with wild mint.  <sep>  Q: What are the safety considerations in making pine needle tea?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e4455dc1d7714d7fa80077dc8718db68",
            "input": "CONTEXT: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).How hot was your kitchen?How long did they sit out?And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain.  <sep>  Q: I left homemade pizza out overnight, is it still good?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8e03fa07dedd4b2a99a02e3c22ce0d84",
            "input": "CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really  Q: Is there a way to know when it is fully cooked? A: With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside  <sep> FOLLOWUP_Q: What is your favorite meat to use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-84dcf500bb714349aeefdc51ee0a980e",
            "input": "CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Would a fruit cocktail flavoured cake work? A: Orange and lemon cakes are classics  Q: What other idea do you have on baking cakes? A: I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set  Q: Do you have any idea on baking Cinderella princess cake? A: Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake  Q: What can I do to layers of cake to make it taste fruity? A: there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set  <sep> FOLLOWUP_Q: Which types of fruits do you think i can add to form the rainbow color?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-64eb7c6d39b9404ab129bcaeabaeebf6",
            "input": "CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  <sep> FOLLOWUP_Q: What techniques can be used to develop these flavors?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-702961a4701f448abaa7cc7269a7b673",
            "input": "CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: How do I pound chicken (or other meat) without making a mess?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-13f11427d1d2420ca13e133437b58fb9",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  <sep> FOLLOWUP_Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-db73dae4eb784d0da169ae4aa6c9cbef",
            "input": "CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: If I need to pound chicken, what's the best way to do it that isn't messy? A: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan  Q: Does the meat ever stick to the clingwrap? A: When I was in college, I tried  Q: What are other good methods? A: I can get pretty decent results just hitting it with my cutting board  <sep> FOLLOWUP_Q: Do you lay anything over the meat when you hit it with the cutting board?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8dd0a041795849c4b38cbca18e6847fd",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board  Q: Which type is easier to clean? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  <sep> FOLLOWUP_Q: Which material is best when it comes to food safety?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3d80b7817abc4830b1c9bb550d0fc598",
            "input": "CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time.  <sep>  Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again  Q: What temperature do I need to bring it to for it to become honeycomb? A: I would suggest just eating it as a toffee like candy  Q: Should i throw the badly cooked honeycomb away? A: chalk it up to experience and watch the temperature more closely next time  <sep> FOLLOWUP_Q: What type of sugar is best for making honeycomb?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-481608e17058417887668fdbea6bd0ca",
            "input": "CONTEXT: It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. And don't put your new one in the dishwasher.  <sep>  Q: Why is my bamboo cutting board shedding splinters?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-296f5af008fd474daa0eb15a41cd1abd",
            "input": "CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-64addec4021a425f943d9e53c1303b08",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1523f4a163ff41c7bc415a9f78635b47",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Do you know the name of small emulsified breakfast sausages served in Dutch countries?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ce4ddde305e44bdeb8c171bda0b85689",
            "input": "CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream).  <sep>  Q: Do you rinse meat after marinating it in yogurt? A: If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken  Q: How do you prevent the yogurt from curdling when you cook the meat? A: The goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry  <sep> FOLLOWUP_Q: Should you brush on extra marinade to help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-658b93426d734b97b7bb1c7342335523",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: how do i repair the seasoning on a cast iron pan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-394cb6ad2b714166aec14c763e6818dd",
            "input": "CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: Why does my pizza dough rise so inconsistently? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  <sep> FOLLOWUP_Q: What's the right temperature?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b4f6362eb262400fad7e3edcce8340ef",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries? A: The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  Q: Have you been to Amsterdam or Brugges? A: I did a semester abroad in the Netherlands  Q: Can you try to remember the name of these sausages? A: British breakfast sausages  <sep> FOLLOWUP_Q: Are the ones you are referring to made of pork and chicken meat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-637d8972c321430d8b91c6ac21316bf0",
            "input": "CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used  <sep> FOLLOWUP_Q: what happens if you leave them longer than an hour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-508297a0d704446c85bd40351d1ababb",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent  <sep> FOLLOWUP_Q: What happened to the red lentils when water is poured on them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0d1e78de5bc74f86bd570488085f5441",
            "input": "CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever  <sep> FOLLOWUP_Q: What if they are mixed with lemon zest?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f554262636a84dbdbdf428d13be40bc0",
            "input": "CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-69522d970ad6476bb4d8992b40225af0",
            "input": "CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-036791f2b0c04975b8ef4e1e6f6c5731",
            "input": "CONTEXT: Yes, you can use eggs well past their \"sell by\" date. A week past shouldn't have a noticeable difference.The older the eggs get, the more evaporation that will take place (because the eggs are washed, so they don't have a protective layer).You will notice in older eggs that there's a growing pocket of air inside the egg when you break them. (for me it tends to be on the more rounded end, but I don't know if it has to do with how you orient the eggs in storage).I know that I've used eggs more than a month past the \"sell by\" date, and I wouldn't be surprised if I've gone two months. It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh. And maybe for hard boiled eggs if you want them pretty, as you'll end up with a void where the air pocket is.  <sep>  Q: How long can refrigerated eggs last past their date? A: I know that I've used eggs more than a month past the \"sell by\" date, and I wouldn't be surprised if I've gone two months  Q: Generally in the USA, can refrigerated eggs be used past their expiration date A: you can use eggs well past their \"sell by\" date. A week past shouldn't have a noticeable difference  <sep> FOLLOWUP_Q: How can you tell if they are bad?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-40b3967a8d314aa7a310b259d77802a4",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Is it bad to refrigerate leftover potatoes? A: Refrigerating cooked potatoes is perfectly safe  Q: How long can I keep potatoes in the fridge? A: In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns  Q: Where should I store my raw potatoes? A: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks  <sep> FOLLOWUP_Q: What is the easiest way to prepare potatoes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-94c2bc441b24453fa7003c963abcfcab",
            "input": "CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? A: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier  Q: What's one thing I can do to make my turkey juicier? A: There are two things that you can do to make your turkey juicier  Q: What's one of those things I can do? A: The first is a brine  <sep> FOLLOWUP_Q: What's the other strategy I can use here?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-76d1df021d064031b187ca42c2a26cf4",
            "input": "CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs...  <sep>  Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture  Q: I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom? A: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good  Q: They're soft on top and are crunchier at the bottom. They taste fully cooked and good, but not exactly like cookies should right? A: if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe  Q: So you don't think I cooked them wrong? A: they're all good  <sep> FOLLOWUP_Q: What else can be done that affects the texture of the cookies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f6c6b7263d3f42eba0e6c3ad1e2a04aa",
            "input": "CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food\", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food  Q: Are there combinations of extracts that should be avoided, if only for flavor alone? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities? No  <sep> FOLLOWUP_Q: Are there any flavor extracts that are unsafe by itself?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e3d15b0540894294bdeec07b68ae23c1",
            "input": "CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A:   Q: Do I need to tweak it at all? A: UHT is not usable for some applications  Q: Like what would it not be usable for? A: its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk  <sep> FOLLOWUP_Q: What else can I bake it with?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-00f132c117cf4295999e57c622c1a07d",
            "input": "CONTEXT: Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best.  <sep>  Q: I was wondering what the best way to store my homemade potato chips?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-66ffa2b842c44769b163edbff8936284",
            "input": "CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: If you want to speed up the process, put it in a bag with a banana  <sep> FOLLOWUP_Q: Should I refrigerate it during ripening?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-36aa47afc674435083754c92b5ff3b3d",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  Q: Would sour cream count as a liquid? A: you can start by calculating all the liquid and fat ingredients as if they were \"hydration  <sep> FOLLOWUP_Q: Would eggs count as hydration?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-842dc9a64e224a11804a26d070aea61a",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: Yes it should - sort of  <sep> FOLLOWUP_Q: how long should I knead for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-87b70f73da3849578dfe4e70cc4a71e1",
            "input": "CONTEXT: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well.The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb). It is sometimes served with one of each. There are exceptions and, though not as common, other types of kebab may be used.If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab.  <sep>  Q: What sort of kebab is used with Chellow Kebab? A: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well  Q: Does it have a special dish in which it is served? A: The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb  Q: What are the other types of Kebab that we have? A: If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab  Q: Do you know any ingredients for other types of Kebab? A: e mos  <sep> FOLLOWUP_Q: Where do Kebab originate from?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-036fae8041e64cbb94e7070d5fa37aed",
            "input": "CONTEXT: There is a significant difference in how the two operate.Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee.  <sep>  Q: Is there a significant difference between Turkish coffee and Moka pot coffee? A: Given the radically different extraction methods, the end result of the two are likely to be radically different  Q: Since the Turkish coffee and the Moka pot both work by boiling/steaming the coffee, so assuming they are from the same bean, is there a significant difference between the two? A: Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot  Q: How else would you described the difference between the two? A: Turkish coffee works by heating the water to a boil, with no added pressure  <sep> FOLLOWUP_Q: What are other differences between the two?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-47bdc35e4ed64b2785854e2ad17b5574",
            "input": "CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go? A: The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA  <sep> FOLLOWUP_Q: Why did manufacturers stop making thin, smooth plastic turner spatulas?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-af0279015677423386f819b4f049f13a",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: How can I make a sauce with them? Any good methods? A: You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough  Q: What else could I do with a bag of dried Chipotle chillies besides sauce? All the recipes I see use chipotle paste. A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder  Q: Any other ways besides a sauce or powder that you know of? A: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience  Q: Okay then. Any other sauce making methods? A: Just think of them as a spice  <sep> FOLLOWUP_Q: What would go well with chipotle sauce that I make from them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-227c0097627147cc835a632bb8d68176",
            "input": "CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain.  <sep>  Q: What is the best way to infuse garlic flavor in the bland brown rice? A: I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes  Q: How much would you use for 5 tbs of uncooked rice? A: How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste  Q: Do you have any tips to make the dish flavorful but not over powering? A: for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough  <sep> FOLLOWUP_Q: How do I process it for cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-38131830c72d463b94d33f8e68d32d2d",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake  Q: Are there any cake mixes that are less sweet out of the box? A: You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them  <sep> FOLLOWUP_Q: Can I add lime to cut down on the sweetness?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a38705504b834f4b8eaac6819f3e9d47",
            "input": "CONTEXT: Rendered pork fat—manteca de cerdo—is our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. \"Tacos: Recipes and Provocations\".  <sep>  Q: Why use lard in tortilla dough? A: the flaky texture and slight richness that make flour tortillas so compelling are derived from lard  <sep> FOLLOWUP_Q: why does the lard cause flaky texture",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7d56d956911843f6ad8b11318a35aa30",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: How should I cook the meat? A: I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them  Q: Should I marinate the meat in orange juice first so it soaks up the seasoning? A: You can create a kind of glaze out of the braising liquid  Q: So how do you cook the meat if you do not fry it? A: put them back in the braising liquid that has been reduced since cooking the pork  <sep> FOLLOWUP_Q: Willl the meat be moist?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b627209dad3941a487b3d7ced152dd56",
            "input": "CONTEXT: It really depends on the density of the bottom sponge. If it's too light, you might have a problem. To be doubly sure, take some wide straws (the ones about 1cm across) stick them in the bottom layer, then snip them flush. These will act like columns to support the top cake.  <sep>  Q: Is it possible to stack the top tier cake without using a cake board? A: It really depends on the density of the bottom sponge. If it's too light, you might have a problem  <sep> FOLLOWUP_Q: What can I do to make sure to avoid that problem?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-517e3adae9c04de9a704a4ed11abf8be",
            "input": "CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being \"impossible to pour\" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can brownie dough sit? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  <sep> FOLLOWUP_Q: I've been making brownies lately, and my last brownie turned out like dwarf bread.###Is there anything that can be done if the batter does have to sit for a while?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-adaf62c199a74098ae11fe98656c6bf3",
            "input": "CONTEXT: To clarify: forced-air (a/k/a \"convection\", a/k/a \"fan bake\") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature.  <sep>  Q: Is it better to use a fan when baking ? A: It is particularly good where you want the surface to brown, such as roasts and breads  Q: Should the fan be on high or low speed ? A: it depends on what effect you want  <sep> FOLLOWUP_Q: what are the cases when it is better to not use a fan ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b50b825c2e3d4491aa32bef23fff9e22",
            "input": "CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5ee0ba43f4ea44beb89936879f6a6eaf",
            "input": "CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: Do you know of any techniques to cool down sugar after it has been melted? A: In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds  <sep> FOLLOWUP_Q: Would cooling it too rapidly alter the flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1842147319a145c1a6da03deb11e7774",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Would you suggest using floor pizza oven or a firebrick? A: Short answer: No  Q: Can i use a pizza stone 3/4 inch as the pizza floor? A: this could probably be made to work, but only for a short time. At some point, and probably within a few uses  <sep> FOLLOWUP_Q: Do you know why?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-09fa209db06744d8abff923e85b0ca65",
            "input": "CONTEXT: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water.  <sep>  Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl  <sep> FOLLOWUP_Q: How long will that take?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-01d25dae7c9c4688ac10a5f45fdc4270",
            "input": "CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder in bread making? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: What if I do not have heavy cream? A: I would just use your skim dry milk and not worry about it  <sep> FOLLOWUP_Q: How do I incorporate the substitution in my recipe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-09a77cb675044d26bbf579a9814f51de",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: I tried cooking sous vide chicken and it came out tough and stringy, can you tell me why? A: Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews  Q: I tried cooking it at 60C, is that the correct temperature? A: This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that  <sep> FOLLOWUP_Q: How long should I cook chicken breasts at that temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-daba7187a9db4a3e876b82fcc1959fda",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: You are not hurting the flavor  Q: What can I add into the teabag to aid it? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  Q: How can I rapidly affect the tea infusion? A: If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped  Q: Do you mean the time it use to sit in the water has to be accurate? A: he effect is more psychologial perception than reality  <sep> FOLLOWUP_Q: Do you have any other suggestion on making tea?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-402b7b5a5ed34b3193ae5bda7b20059d",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home?###Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7ce37a95810f40d7ac60d4ab61bc2f60",
            "input": "CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor  Q: How would it change the texture? A: Save a little time. Since it has less water to begin with there will be less to boil off  Q: thanks a lot, are there any other suggestions? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  <sep> FOLLOWUP_Q: How will I know when it's the right concentration?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-91ad2ed9a78e4dd28b5e9610fd2386f2",
            "input": "CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and \"rest,\" about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge.  <sep>  Q: I tried to make black bread in the microwave, but why didn't it work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8cbe448b697e4e7a8de6c017b90ea124",
            "input": "CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in.  <sep>  Q: Every time I make cookies, the first batch out of the oven is a bit too thin and flat, Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in  Q: Is there anything else that could be causing it? A: If it's not hot enough your cookies will have more time to melt and flatten before they cook  <sep> FOLLOWUP_Q: Any other tips that might help?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2cf85f38e3d342cfad6af7aca09f9a8f",
            "input": "CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the \"taste\" is affected.  <sep>  Q: Can food be boiled \"extra fast/hard\" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully  Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture  Q: Are those the only difference between the two different types of boils? A: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods  <sep> FOLLOWUP_Q: Could the water vapor be a different temperature than the boiling water itself?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ae1e854ebd8945bdb5e2379cc2be0c15",
            "input": "CONTEXT: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my \"local\" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.  <sep>  Q: What kind of flour is needed for strudel/fillo dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-30e278a4aed14338b73dd60c40e08999",
            "input": "CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: I am looking for anything that would help younger kids with slicing? A: I'm going with an electric slicer  <sep> FOLLOWUP_Q: Is there a way to make the cuts even and thin?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d378c448a8c64d93b8b687a0b0ebe8e2",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: The hot oil helps to transfer heat from the bottom of the pan to the meat  <sep> FOLLOWUP_Q: Do you think butter would add more flavor to the meat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-307dec6f9a9346c6a7bac34b1bf83d0f",
            "input": "CONTEXT: I would not keep it or eat it and just consider it a loss. That is a long time for the food to cool down/seal, etc. The processing time is usually carefully calculated so that the core of the product in the jar gets to the proper temp. With the processing time only being 10 mins it would mean only the jar and maybe a small amount on the edges would have gotten to 240 deg F. I suppose it could make a difference if it was a hot pack vs. cold pack, but I would still not risk it.Since you're an experienced canner, I assume you already know that it's possible to lose pressure during the process and then restart the time when the canner gets back up to pressure, but that is usually a few minutes at most, not hours.  <sep>  Q: If there was an interruption in canning process, would the meat still be safe? A: I would not keep it or eat it and just consider it a loss  Q: So I should start all over again? A: Since you're an experienced canner  Q: Any other suggestions you might have for me? A: I assume you already know that it's possible to lose pressure during the process  <sep> FOLLOWUP_Q: What causes the loss in pressure?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5c88a0189947420f9a6fff8753caa370",
            "input": "CONTEXT: It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. And don't put your new one in the dishwasher.  <sep>  Q: Why is my bamboo cutting board shedding splinters? A: It sounds like the one you got may not have been of good quality  Q: Is there a way to clean them off? A: don't put your new one in the dishwasher  <sep> FOLLOWUP_Q: Why does water make the splinters stick worse?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8cb495f4c1e54a418bb5195d8eef5438",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak  Q: How much salt should i use on the steak ? A: You shouldn't coat it, but you should apply salt very liberally  <sep> FOLLOWUP_Q: How long before cooking should I salt it ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5e259aa7ff194709885a92043184d9aa",
            "input": "CONTEXT: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content. Some have supposed medicinal effect for headaches, such as cedar. My advice is to look up \"tea\" or \"infusion\" with each type of needle you want to try so you can avoid a poisonous concoction. As for white pine, I have made delicious tea for breakfast and for the canteen with it while camping and have survived so far. It goes quite well with wild mint.  <sep>  Q: What are the safety considerations in making pine needle tea? A: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content  Q: Can pine needle tea be poisonous ? A: My advice is to look up \"tea\" or \"infusion\" with each type of needle you want to try so you can avoid a poisonous concoction  <sep> FOLLOWUP_Q: Anything else I should consider ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b0634eeb13144c5887fc69fe950bf7d8",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors  Q: Does that mean I will get a more flavorful vegetable currie in a pressure cooker? A: What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them  <sep> FOLLOWUP_Q: How does a currie made in a Kadhai compare to ones made in a pressure cooker?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5587ec133f0c41d28fc4b1cfd1372aeb",
            "input": "CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: What is the best process to serve a whole pre-cooked pig I got from the butchers? A: It really depends on your audience and setting  <sep> FOLLOWUP_Q: Is there a lot of butchering involved?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7a62ecfa8d754037bd4cd05e129f922c",
            "input": "CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What should I look for when choosing egg cookware? A: Modern non-stick pans  <sep> FOLLOWUP_Q: Do you have any alternatives to non-stick/Teflon?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-444c04ed736a4b5ea4e35812a6c2c5a4",
            "input": "CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search \"coffee roast level chart\". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans? A: you can roast the beans some more. However the results will probably not be great  Q: Why will the results not be great? A: Roasting results in quite a bit of smoke  Q: Is a range hood good enough to deal with this? A: A stove top with a range hood might be good enough if you have a particularly good range hood  Q: Is there another way you would suggest? A: Outside with the wok on a BBQ is probably best  Q: How high of heat? A: Roast over a low heat and stir continuously  <sep> FOLLOWUP_Q: How long?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-12478be31a694c63a7d045c1ea54eee8",
            "input": "CONTEXT: I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. \"Real\" salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some \"regular\" salt as well, if it's got a significant sodium content.So while you are right that there's likely a \"catch,\" it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness.  <sep>  Q: Is low sodium salt really effective? A: no salt substitute I've ever seen can get the same taste anyway  Q: do you add more to get the full flavor? A: you'll be piling loads of extra on in an effort to get the right saltiness  Q: is there another ingredient i can use? A: Some salt substitutes add herbs or other things to help make the potassium chloride more palatable  <sep> FOLLOWUP_Q: is the stuff healthy for you?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ec85f4f6b3d243e3bb1a8745c6953b9c",
            "input": "CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: How do I pound chicken (or other meat) without making a mess? A: When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap  <sep> FOLLOWUP_Q: What do you do now?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3f2273bbc5194d5e9225d70d23280b6b",
            "input": "CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A: you can definitely use UHT milk in bread  Q: What is UHT milk?###My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. A: UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk  Q: Is this an acceptable substitute on its own? A: Using UHT won't change anything in the dough structure  Q: is there a way I can tweak the recipe to work better with this milk? A: it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste  <sep> FOLLOWUP_Q: Any other suggestions I can try?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d130bede0ca84d19bffdc2a8c34ebe40",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I stop sushi rolls from opening up?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-24829bd1c7a24db988146349ef3dbde2",
            "input": "CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? A: adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker  <sep> FOLLOWUP_Q: is the salt to yeast ration important at all?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c18c4fa438194f3ba2c74a88d196b57f",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: Why do my cashews smell after 2-3 months? A: Presumably you are experiencing rancidity, due to oxygen  Q: We back them with polypropylene pouches with nitrogen flushing. Could there be any other issues than rancidity? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  Q: What can I do to stop this diffusion? A: A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can  Q: Which is better, bag/jar/ or can? A: based on other packaging I have seen) oxygen absorbing packets inside the bag  <sep> FOLLOWUP_Q: How do those work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9a444bfc8b5f43d1b703dc05d7ad0f13",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get \"refrigerator crisper chill\"? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best  <sep> FOLLOWUP_Q: Is there a way I can prevent freezer chill from happening in the first place?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2be02b952f4a4d7e812b91f21ce095f0",
            "input": "CONTEXT: The color of the yolk is based on the chicken's diet. I eat vegetarian fed eggs from the grocery store and they have deep yellow yolks. If I go back to buying standard white eggs its a bit disconcerting because they have very pale yolks.In the fall is when the eggs are the orangest for pasture raised eggs, again something about what is available to feed. The only way I can find these eggs is to get them from the farmers market or from a coworker who raises hens themselves.  <sep>  Q: Yellowness of egg yolk A: The color of the yolk is based on the chicken's diet  Q: Is there a way to increase my chances of getting a very yellow yoke? ###yolk sorry A: I eat vegetarian fed eggs from the grocery store and they have deep yellow yolks  Q: What about battery eggs? A: If I go back to buying standard white eggs its a bit disconcerting because they have very pale yolks  <sep> FOLLOWUP_Q: Do any manufacturers deliberately dye their yolks?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7fae13684f4c48f2b942eb7a23443f54",
            "input": "CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs...  <sep>  Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture  <sep> FOLLOWUP_Q: I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8d19ce44751f4544ae1a81033beb6232",
            "input": "CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open  Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like  Q: How many peppers should I use? A: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh  Q: can I take the seeds out of the peppers for less heat? A: Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper  Q: Are there any other spices or peppers I should use? A: My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done  <sep> FOLLOWUP_Q: How will I know when cooking is done?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c2fc5502f1dd4643855af5841ee4911f",
            "input": "CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds  Q: How many times can I use the same tea leaves? A: If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times  <sep> FOLLOWUP_Q: How much should I use each time I make a cup of tea?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8122b19e6dae4dab835a1476322f134b",
            "input": "CONTEXT: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months. If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky. As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt. Bring the water to a boil; add the rice and salt and reduce the heat to a simmer. Cook covered until the liquid has been absorbed and the texture of the rice is tender.For additions to the rice, you have LOADS of options. You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric). You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible). You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots.  <sep>  Q: What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? A: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months  Q: Do you have a preferred way to cook the rice ? A: As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt  <sep> FOLLOWUP_Q: How do you rewarm leftovers ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c56747ddd3ff427da5353b9f3e56516b",
            "input": "CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: When I make homemade bread, why do I get big gaps in the bread? A: It's typically a problem with large pockets of air in the dough before you bake it  <sep> FOLLOWUP_Q: Does rolling to dough tight prevent it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4e13fe3e988e4d4cbc04497c66a636ef",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  <sep> FOLLOWUP_Q: Will this work for 2 to 3 months?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fbfd89eca2934c408994e62cf6ca228c",
            "input": "CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy? A: eco  Q: For how long does it need to use in the Microwave? A: try 10 seconds first and add time as necessary  <sep> FOLLOWUP_Q: What is the best storage for my chips?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3a7a75d7967942dfaeae741384e1c2af",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9e41c7a1394242daa4808765a127a392",
            "input": "CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: try some ketchup  Q: Why ketchup? A: It might be there for body, but more likely for the umami kick that tomato past helps with  <sep> FOLLOWUP_Q: Anything else I can use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ee020bdc51cd41d69c357461d3247187",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Ok. How should I cook the Bok Choy after I prepare it? A: stir them in at the last second, so they barely cook  Q: Will the leaf cook faster than the rib? A: I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel  <sep> FOLLOWUP_Q: Would the preparation be different if I wanted to prepare Bok Choy for another dish?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5413d0dbe24442aa802747049fb89e4c",
            "input": "CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: How to add pistachios in a white chocolate mudcake A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s  <sep> FOLLOWUP_Q: Should I dust them with flour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-110b1fad8950482f835a8e847d9b6020",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cd3fc54f3f694e459394602166fba232",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid  Q: Is the water the only component, or are there others? A: Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily  Q: What else can you tell me about the science of it? A: the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50  Q: Anything else? A: it only takes a bit to blow the whole thing up like a balloon  <sep> FOLLOWUP_Q: Is it possible to explode the marshmallow?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c38f7da501974ab9b62d65d13c147605",
            "input": "CONTEXT: Deep dish modifications successful. I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone  <sep> FOLLOWUP_Q: What can I do to prevent having a soggy crust?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-624baa28edda409b99957f0942062aa9",
            "input": "CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: What would make a good, flavorless extender/filler for my spice mix? A: The professional (read: industrial) solution would be maltodextrin powder  <sep> FOLLOWUP_Q: Is maltodextrin powder known by any other names?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-411c39dbba1e4b528fc426be55b3a447",
            "input": "CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there something obvious from the appearance of the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anyway  <sep> FOLLOWUP_Q: Can the place of manufacture/packaging give an indication?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-388a617c9c644457b8a0b36ab12e4079",
            "input": "CONTEXT: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts. Those cuts will be tender, flavorful, and without pockets of fat or gristle to mar the appearance of your dish.I don't recommend round because I simply don't like its flavor. Using round in this application might be one of the best applications to use up round, but for the best possible beef bowl, I'd go with the sirloin or tenderloin.TIP: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted. Partially frozen meat is much easier to neatly and thinly slice. For this application, thin even slices really are important, they make for a much nicer presentation.  <sep>  Q: What cut of beef can I use to make \"sukiyaki beef\"? A: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts  Q: I happen to have a rump roast in my freezer. Will that work? A: I don't recommend round because I simply don't like its flavor  Q: I will go with the rump roast, Do you think it would be best to slice it while it is partially frozen? A: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted  <sep> FOLLOWUP_Q: I am comfortable slicing it, can you recommend a delicious recipe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9b3c4ce8c50848e5a9fd5028a8f47c6c",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: How should I cook it then? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: Will it still cook quickly?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4e021ff3c9ac4be4a0641a097273fe2b",
            "input": "CONTEXT: Iron is simply an element, so it cannot be destroyed by cooking (or generally temperature changes), as vitamins and other organic structures potentially can.Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase. So gram for gram, it makes sense that cooked spinach should have a higher concentration of iron (and possibly some other things) than raw. However, the actual process of cooking does nothing to change the amount of iron.  <sep>  Q: Why would cooked spinach contain more iron than raw?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e675f3f1dd834ed8927950a26f347737",
            "input": "CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. \"Refrigerate after opening\" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: How to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich  Q: Then what should I do next? A: remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up  <sep> FOLLOWUP_Q: Is there some secret to spreading this peanut butter when it must be kept in the refrigerator?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0ff0491dab884c16af81d74f67af362e",
            "input": "CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What is a good substitute for Kecap Manis A: You could try using a different types of sugar with your soy sauce, perhaps palm sugar  Q: Are there any other types of sauce that could be substituted? A: You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces  <sep> FOLLOWUP_Q: Do you know if molasses would be a good substitute for Kecap Manis?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9da7ba965d9046b283f6463232e7ee1a",
            "input": "CONTEXT: What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese more evenly if grilling burger patties. Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water.On a personal note, I sometimes dissolve a pinch of salt in the water if I don't have any stock available.  <sep>  Q: What is the liquid often ladled onto the grill top in restaurants?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a73e2442c3a444f98debed1993c3e2a8",
            "input": "CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A: you can definitely use UHT milk in bread  Q: What is UHT milk?###My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. A: UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk  Q: Is this an acceptable substitute on its own? A: Using UHT won't change anything in the dough structure  <sep> FOLLOWUP_Q: is there a way I can tweak the recipe to work better with this milk?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8945aa4cd4b746b0954f6aee064eb68e",
            "input": "CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.  <sep>  Q: Can you preserve canned kidney beans so that they still have their shape?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-342c20afe8ea433eb03305e486e5b218",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup  Q: Is there something I can add that is a common pantry item? A: you can 'invert' the sugar by adding some acid  <sep> FOLLOWUP_Q: Do I really need to keep simple syrup refrigerated?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-82349ee6cbb94dab92166224ae206dca",
            "input": "CONTEXT: I use regular Whole Milk Ricotta. Spread the Ricotta out on 1/2 of a white terry towel. Fold the other half of the towel over the cheese. Smooth it out and let it sit, inverting the folded towel after 15-20 minutes to dry the other side. This the best method to dry Ricotta cheese.  <sep>  Q: Impastata Ricotta for Cannoli. What is the difference between Impastata and regular ricotta? A: I use regular Whole Milk Ricotta  Q: Will regular whole milk Ricotta have to much moisture? A: Spread the Ricotta out on 1/2 of a white terry towel. Fold the other half of the towel over the cheese  <sep> FOLLOWUP_Q: How long should it be left on the towel?###Does adding powdered sugar make it to sweet?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-acebbfb55dc740328847a74acb49f5a0",
            "input": "CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the \"tips\" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish \"flakes\" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: To answer your main question, you can bake very just about any type of fish  Q: Which fish has the most flavor? A: So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there  <sep> FOLLOWUP_Q: What is a popular side to go with salmon?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-66907621860a43ad99e84a3d28546363",
            "input": "CONTEXT: No, it won't work. Michael's comment explains why. Whipping cream is not just fat and water mixed, it is fat and water emulsified. This is a big difference. If you had some special reason to do this on a regular basis, you could get it to work by adding emulsifiers. You can beat any fat with water and lecithine or xanthan and get a creamy result. As far as I know, this is how plant based cream substitutes work. But if the issue is that you just don't have whipping cream right now at home, then it is easier to go buy whipping cream than to go find emulsifiers (I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them). If for some reason you absolutely can't do it in time, I would suggest using a different filling. Pastry cream works well with millefeulle, buttercream can work too, lightened with whipped eggwhites if necessary.  <sep>  Q: Could I add butter to single cream to make whipped/double cream? A: it won't work  Q: If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? A: Whipping cream is not just fat and water mixed, it is fat and water emulsified  Q: What is the best way to make whipping cream from cream? A: you could get it to work by adding emulsifiers  Q: What are good emulsifiers to add to single cream, if I want to make whipping cream? A: lecithine or xanthan  Q: What are some sources of lecithine and xanthan? A: I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them  <sep> FOLLOWUP_Q: Are there any kitchen ingredients that can be combined so as to make whipping cream?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-80dd77da767040efa206ae7e94147962",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in the pan when frying ground beef? A: The hot oil helps to transfer heat from the bottom of the pan to the meat  <sep> FOLLOWUP_Q: Does it help with flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dcb9dd10d2dc491b9b7571a4b42ce3a9",
            "input": "CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: How to choose coconut in supermarket? A: shake them and listen, and also judge the weight  <sep> FOLLOWUP_Q: a few times that when I bought a coconut in a supermarket it tasted like deep dish soap what sound should i listen for when shaking them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-889aa6a9a56f44309c2fc6a2546b5fd8",
            "input": "CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds \"fussy\" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to \"slime-out\", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  Q: What is the best way to keep them fresh longer? A: Removing the rubber band etc. prevents damage where it would cut into the veg  Q: Where should I keep them (in the fridge, out on the counter, in a bag)? A: store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator  <sep> FOLLOWUP_Q: How long will they stay good then?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b424c9a57423457eb0b8ca865f765b9c",
            "input": "CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time  Q: Is the coffee that is first dispensed from the machine the same quality as the coffee which is dispensed in the middle or end of the process? A: By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be  Q: Would the first cup be too strong? A: For best quality, you should wait for the entire brew  <sep> FOLLOWUP_Q: Sometimes at work, I don't feel like waiting for 10 cups to brew, is that a problem?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-594ac54c0fe14ada98543ee9f04f320a",
            "input": "CONTEXT: Most turkeys sold in the United States for Thanksgiving are frozen. It simply is not feasible for meat processors to process the huge spike in turkeys for the holiday and provide everyone a fresh turkey. Expect to pay a premium for a fresh turkey over a frozen one. If you buy a frozen turkey, from a quality standpoint it does not matter whether you buy a turkey a month out from Thanksgiving (now) or wait to buy the turkey later. You will basically get the same product.  <sep>  Q: When's the best time to buy a Thanksgiving turkey? A: If you buy a frozen turkey, from a quality standpoint it does not matter whether you buy a turkey a month out from Thanksgiving (now) or wait to buy the turkey later  Q: It won't get frostbitten if it is in the freezer for over a month? A: Most turkeys sold in the United States for Thanksgiving are frozen. It simply is not feasible for meat processors to process the huge spike in turkeys for the holiday  <sep> FOLLOWUP_Q: What if I wanted a fresh turkey, when is the best time to purchase one of them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-361a58e8f91b478eae25fdee1588e046",
            "input": "CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines  Q: There are white and green Brinjals too. Do they have a different name? A: Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal  Q: What is the American English word for brinjals/aubergines? A: The name 'eggplant' is used in the US  <sep> FOLLOWUP_Q: Why is the name different?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dd6d776b4d8241a0afb2f03b709547c1",
            "input": "CONTEXT: Differences are mainly a question of origin. Speck comes from Tyrol (it actually means \"bacon\" in german, which is misleading) and is prepared with a specific blend of spices, usually including juniper, Jamon Serrano from Spain (it means \"mountain ham\" in spanish) and is a dry-cured ham, and prosciutto just means \"ham\" in italian.There are plenty of differences in flavor, consistency and aspect, depending on the difference of preparation: ripening, spices and herbs and so on.  <sep>  Q: What's the difference between Prosciutto and Speck? A: Differences are mainly a question of origin  Q: What about Jamon Serrano? A: Jamon Serrano from Spain (it means \"mountain ham\" in spanish  <sep> FOLLOWUP_Q: Are they all the same part of a pig?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-63ac1f572e224a198713c0d68497ad55",
            "input": "CONTEXT: On the question of dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl. It is best if you pulverize the dry ice in a blender first. You will want to avoid using too much (your base will become carbonated, but you can allow it to off-gas). Add a little at a time until the appropriate texture is achieved. Make sure it is not possible for someone to eat a chunk of dry ice!  <sep>  Q: Is it possible to make salty avocado Ice Cream without a machine? A: dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl  Q: Should I use the ice cream maker attachment on the kitchen aid? A: It is best if you pulverize the dry ice in a blender first  Q: Does the dry ice go into the bowl or is on the outside of the bowl? A: Add a little at a time until the appropriate texture is achieved  Q: How much dry ice do I need to start with? A: You will want to avoid using too much (your base will become carbonated  <sep> FOLLOWUP_Q: Are there any additional ways to make this that don't call for a kitchen aid?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ea169e62fa6641aeba1a32d31ed644b8",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: The hot oil helps to transfer heat from the bottom of the pan to the meat  <sep> FOLLOWUP_Q: Aside from transfer of heat from the bottom of the pan to the meat, Is it used for pans that are non stick?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1928c80738994ff3be5ad9f235a06f84",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Wouldn't the heat harm this cast-iron frying pan? A: Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in  Q: Can I re-season it? A: then re-season  Q: Would I clean the frying pan the same way if it were stainless steel? A: If it's stainless, just stick it in the dishwasher  <sep> FOLLOWUP_Q: Would my pan be hurt if I soaked it in bleach?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b458812e739342c5a93ab6489415a36a",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: What kind of pizza crust mix for pizza with cast iron pan? A: For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza  <sep> FOLLOWUP_Q: Are you familiar with Mantita's Italiano Pizza Crust Mix, I have a box of that?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-151e1723ce2e4e878d1cb47e1aad87e8",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-473ea4f2256342c799556929605c185f",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: in the refrigerator  Q: Can they just be left out on a work surface? A: There are two safe ways to defrost, one more rapid than the other  <sep> FOLLOWUP_Q: what temperature should the water be?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-78ac62e311ad4ebdaf87b1e9905347e4",
            "input": "CONTEXT: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too!  <sep>  Q: Can I make crumpet batter in advance? A: You are better off making the crumpets in advance and then reheating them  <sep> FOLLOWUP_Q: How long do I reheat them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-07a5d52a1ac94f7ca43048823746048c",
            "input": "CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7e3542c470c043788757242256d46890",
            "input": "CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines  <sep> FOLLOWUP_Q: There are white and green Brinjals too. Do they have a different name?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f65d4b8855554bd38639a1f6609a9923",
            "input": "CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in  <sep> FOLLOWUP_Q: Do you know how much syrup for how much honey?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c03e8727b38142ce82511be544b809f0",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: Can you help me with recovering frozen vegetables from my crisper? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Is there any way to salvage them for cooking? A: cooking does something similar to vegetables  <sep> FOLLOWUP_Q: How do I prevent veggies from freezing in my crisper?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-945841292e0a4d6c95957554f0b6092f",
            "input": "CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - \"beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety.  <sep>  Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening  Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef\" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first  Q: What went wrong with the color? A: Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety  <sep> FOLLOWUP_Q: the soup thickened (a bit like jelly) can I thin this out?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-786981eaaaca411fb77fdd7a09a0e056",
            "input": "CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: What causes watermelon rind to rot? A: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight  Q: How should I best store the watermelon so that it doesn't rot? A: In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated  <sep> FOLLOWUP_Q: Is it alright to keep a whoel watermelon on my kitchen table?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-41aabdaa49474941a123fa26d5176dc0",
            "input": "CONTEXT: It's my opinion that the \"proper temperature\" is a number set by lawyers, not by chefs. The government standard for a roast bird is 180°F (83°C)! Are you kidding me? HTST pasteurization is 161°F (72°C) for 20 seconds, but my turkey has to get to 180°F for safe human consumtion? What the hell kind of bacteria do they think live in there?165°F (74°C) is a common number, and a pretty decent one, though I always take mine out before that for the reason below.You need to remember that the internal temperature of the bird will continue to rise for a while after you take it out of the oven: the heat on the outside is still migrating inward. If you wait to take it out until the internal temperature is the \"right\" temperature, by the time it peaks, it'll be 10°F (~5°C) HIGHER than the right temperature, and that's in the dry zone. We're talking 190°F (88°C) thanksgiving football. Blech.Dark meat almost always handles being overcooked better than lighter meat. The breast is the hardest part of the turkey to cook correctly. If you haggle with the temperature, and your white meat is still on the dry side, you might try brining the bird for 24 hours or so. It makes a big difference in terms of juiciness.  <sep>  Q: Why does my chicken breast become so dry? A: Dark meat almost always handles being overcooked better than lighter meat. The breast is the hardest part of the turkey to cook correctly  <sep> FOLLOWUP_Q: Why would the breast be the hardest part to cook?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-07862275c52b414794859d445f79bed8",
            "input": "CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds  <sep> FOLLOWUP_Q: How many times can I steep them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ad1c9256bedc48ebad31355e22718482",
            "input": "CONTEXT: Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep>  Q: How can I use leftover vegetables from the slow cooker? A: Save the veggies in a freezer bag or air-tight bowl (in the freezer  <sep> FOLLOWUP_Q: What if I don't want to freeze them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-74c21afc6e0b4f3e9b49283fc483c4d8",
            "input": "CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help? A: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure  Q: What would happen if I let the dough rise for a much longer or shorter time? A: It results in a smaller crumb and prevents huge gaping airholes in your bread  <sep> FOLLOWUP_Q: Can I let it rise in the fridge the second time or only on the counter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6f0492433ede4ac2ad84151af1d580fa",
            "input": "CONTEXT: Soy sauce, sake or mirin and sugar are the usual ingredients in a teriyaki sauce. The rice wines in particular are vital for an authentic teriyaki flavour.So the question is somewhat moot: onions aren't usually found in teriyaki sauce anyway. The onions naturally add flavour to your marinade: if you like it, leave them in, if you don't, take them out. The onions won't have any major chemical effect on the marination process.Personally I would ditch the olive oil, replace it with toasted sesame oil and add garlic and ginger for a more rounded and authentically flavoured East Asian marinade.  <sep>  Q: What's the use of onions in teriyaki sauce? A: Soy sauce, sake or mirin and sugar are the usual ingredients in a teriyaki sauce  <sep> FOLLOWUP_Q: Why are onions usually not included?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e2ecc48d09184dafa3fcc0b4264d20ae",
            "input": "CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: How to prepare dried tortellini?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-419eb790ac2d476a864ebeb08c2ba189",
            "input": "CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: will the fats render when the steak is being slow cooked at low temperatures? A: the fat will not render at about 50 C (122 F  <sep> FOLLOWUP_Q: When will fat render ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-615cb4e62c444e67927bcbe0ee0600c0",
            "input": "CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When and why would one infuse flavor into sugar for baking? A: where you just want a hint, infusing the sugar is great  Q: Why not just add the ingredient directly into the recipe? A: The classic example is using stripped vanilla pods to make vanilla sugar  Q: How do you do it? A: o make vanilla sugar  <sep> FOLLOWUP_Q: Could you do something like that to infuse peppermint into marshmallows?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-93637c47ecf744699e20b86626ab33ac",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  <sep> FOLLOWUP_Q: Is there another reason besides cook time that they use water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-033ef191c874455e944c3c8f84b43395",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: first of all make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is wrong with Chinese or Oregon truffles? A: but they are quite a bit different  Q: Are there any pitfalls I should be aware of when cooking with truffles? A: white truffles are usually only used shaved raw over a dish  <sep> FOLLOWUP_Q: How carefully should I treat the truffles when handling them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c707c31f693c4319abf6590cd6127609",
            "input": "CONTEXT: Yes, ceramic knives are the \"new thing,\" but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be \"what knives do I need?\" The answer is it depends, but I concur that you should not buy a \"set\" of knives.  <sep>  Q: How many ceramic knives do I need? A: the answer to your question is zero  Q: I like new things, I know, so budgetnotwithstanding, do I want a full set if I can get one? A: Note, a separate, and good, question would be \"what knives do I need?\" The answer is it depends, but I concur that you should not buy a \"set\" of knives  <sep> FOLLOWUP_Q: What sort do you use on a daily basis? (big, small, serrated...)",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7fa368268a79417bb070a0bb317605d5",
            "input": "CONTEXT: Preheat the pan for longer than you expect, then preheat the oil as well. Cast iron takes a long time to heat up. With some foods you can get away with not preheating so it may seem silly to just let the pan sit on the burner with nothing else happening, but the potatoes will test your patience because of how much they can stick to pans.Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown and movable from the pan.  <sep>  Q: Frying potatoes in cast iron pan and they keep on sticking, how can I stop this? A: Preheat the pan for longer than you expect, then preheat the oil as well  <sep> FOLLOWUP_Q: I have no trouble with any other kind of food sticking, why do potatoes do this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-467f4c69267b46899ba4eed9005fba0e",
            "input": "CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  <sep> FOLLOWUP_Q: Do boiled eggs keep after I boil them or do I have to use them immediately?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1180c317e2274c73a0e4b8a83d04b5e0",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: How can I make a Japanese Restaurant style soup ? A: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  Q: How can I make it as clean and clear as in a Restaurant ? A: My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks  <sep> FOLLOWUP_Q: do you have any other tips for making my soup better ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9ec69afa84724a1897663407c4584d47",
            "input": "CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: How to best store cupcakes? A: you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house  <sep> FOLLOWUP_Q: When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c601a0ca81f54d5398d4378a6265db11",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from Crème Fraîche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  <sep> FOLLOWUP_Q: ahh, that makes sense. what would i want to use to make sure it comes out right?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-33bd2c632748441dacc7135fc6652786",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper?###If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. ###How much sauce could you actually make from one such pepper? A: A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How would this influence the amount of sauce you could make? A: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers  Q: Is there a general rule of thumb for how pepper sauces are made in regards to the SHU levels they achieve? A: iven that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat  Q: I see. What do you recommend? A: unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup  <sep> FOLLOWUP_Q: Oh okay###What kinda pepper would you recommend using?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b56388a12472487d81d25fc637f8c0ec",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Is the Chicken Haddis salty?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-288438cca4c04d159f5a55d8095dc6d6",
            "input": "CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  Q: What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone  Q: Is there any other suggestions or recommendations? A: Then you have to reheat them back up to a safe temperature  <sep> FOLLOWUP_Q: What is the safe temperature to heat them up to?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7a50dba2d386488a869598a93651d01d",
            "input": "CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first  Q: So, what types of insects can I cook? A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked  <sep> FOLLOWUP_Q: So, can you mix various insects together while cooking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a794c8c1d4f34d2b97dffe9e397804cb",
            "input": "CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: I love making baked goods an was wondering if I can substitute butter for oil? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil  Q: How much more butter would I need to add in order to make it equal to oil? A: If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil  <sep> FOLLOWUP_Q: Does the type of oil normally used effect the amount of butter I need to substitute?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-18b80c92658941eab4edebdc2f5b9857",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: What is they have black parts on them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-805cf703f1854a80af1372aa86fb9d32",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Do you know of a brand of chicken haddis similar to Brunswick? A: Sobeys  <sep> FOLLOWUP_Q: What would be another recipe for chicken haddis?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1edceb2d4a7d43e88c903e2e0d68a71c",
            "input": "CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  <sep> FOLLOWUP_Q: Hello?###What are the additional risks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9699bd015dbb4b52a57588368331c631",
            "input": "CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: using port as a substitute for red wine will not wreck the dish  Q: Should I halve the quantity? A: I would recommend using slightly less than when using red wine  Q: Will it make it too sweet? A: but this is highly subjective  <sep> FOLLOWUP_Q: Are there other substitutions I could try?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-813c1ce2ef324128b466d52bcd910a7b",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: frying  Q: What are the benefits of frying a steak? A: frying gives a better crust due to the higher direct heat producing more Maillard flavours  <sep> FOLLOWUP_Q: How hot would the pan have to be?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e5429242698e4426b97f7dc66141144d",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off? A: You can simply season \"over the top\" of the existing seasoning  Q: how would I do that? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  <sep> FOLLOWUP_Q: For how long do I heat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-50d0778a51704639ad57c391a130ba21",
            "input": "CONTEXT: Your metal bowl sitting in your 70°F room is 70°F (at least, if its been sitting there for a bit). Your plastic bowl, or glass bowl, or ceramic bowl, or any other bowl sitting in the same room is also 70°F. They're all actually the same temperature.Now, given, when you touch the metal bowl, it feels cooler than the plastic one. This is because your finger isn't 70°F, and your body heat is transferred away quicker by metal than (say) plastic.If the dough is room temperature, it won't matter—heat isn't flowing out of it. The dough itself doesn't generate much heat. If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective.A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  <sep>  Q: Can I let my bread dough rise in the mixer bowl? A: A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  Q: Does the metal effect how fast the dough rises? A: If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective  <sep> FOLLOWUP_Q: How long should the dough rise ideally?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ecb604a1366f492195d36ea4672970cf",
            "input": "CONTEXT: Yes, ceramic knives are the \"new thing,\" but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be \"what knives do I need?\" The answer is it depends, but I concur that you should not buy a \"set\" of knives.  <sep>  Q: How many ceramic knives do I need? A: the answer to your question is zero  <sep> FOLLOWUP_Q: I like new things, I know, so budgetnotwithstanding, do I want a full set if I can get one?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dbfc627820e0404d8dda8c2458a4d0b6",
            "input": "CONTEXT: There are several variables that need to be considered to properly and safely dry cure meat...temperature, humidity, ph level, for example. Just on the topic of moisture loss, however...you will not be able to tell simply by looking. People who do this for a living can tell by touching...most of us weigh our product before hanging. In general, when there is a 30% reduction in weight, the meat is properly cured (given that all of the other variables have been properly dealt with).Meat getting harder means it is drying, however it could be drying too fast. In this case the outside will dry before the inside has a chance to. If this is the case, the meat will not be pleasant to eat, but more importantly you could have a potential safety issue. Proper humidity and temperature will help control this....around 60 degrees F (15 C) and 60 - 70 percent humidity.As far as salt goes, be sure to use some sort of curing salt.I recommend reading up on the process. Many things can go wrong and you can make you and your guests sick very easily.  <sep>  Q: When curing meat I noticed I lose all the water in two days. Since there is no liquid does that mean I am done curing? A: There are several variables that need to be considered to properly and safely dry cure meat  Q: My meat is red and hard as the days go by. It that one of the signs? A: Meat getting harder means it is drying, however it could be drying too fast  <sep> FOLLOWUP_Q: How long should the cure take?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0e19c10f7da24dc983c7321bba622a6f",
            "input": "CONTEXT: Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best.  <sep>  Q: I was wondering what the best way to store my homemade potato chips? A: I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days  <sep> FOLLOWUP_Q: Will this allow them to retain their crunch as well?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6c90425e6a704cd98ffc3cb320acb6d7",
            "input": "CONTEXT: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too.  <sep>  Q: Are capers a substitute for pickles in a tartar sauce? A: I'd much rather eat tartar (not tarter) sauce with capers than pickles in it  <sep> FOLLOWUP_Q: Is it true that the pickles gives an after taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a3f5a32c5b8a4d5ba5cd96f5720e3aa4",
            "input": "CONTEXT: I don't endorse beef in the microwave, but that said, the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate. (the ones that look like the inside of a george foreman grill) You are going to have to play with your power settings a bit to achieve a optimium patty. In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary.The trick to having an edible patty come out of the microwave is use low power to achieve the desired temp and then hit it at full power to get the outside done. It will always produce a slimy-er patty than cooking it on a stovetop or in an oven. Make sure that you cover the patty during cooking as it is going to spatter like crazy. You don't want to clean that mess up.If you have access to a toaster oven, you can cook a patty in that in about 15 minutes and you will have a much closer to delicious product.  <sep>  Q: How do I cook a frozen hamburger in the microwave? A: the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate  Q: Look like what? A: the inside of a george foreman grill  Q: I bought some hamburgers (I mean the meat, not the full sandwich) in vacuum packing and I froze them in the freezer. Can now I cook them in the microwave? A: You are going to have to play with your power settings a bit to achieve a optimium patty  Q: Should I use Low heat, medium or high? A: In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary  <sep> FOLLOWUP_Q: Is that medium to high heat then?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-400c1aa5b5ba4f748c5580bc87ff7035",
            "input": "CONTEXT: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer.Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!  <sep>  Q: What can I use instead of cornmeal on bagels ? A: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer  Q: Do you have any other tips for baking bagels ? A: Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels  <sep> FOLLOWUP_Q: Can I use egg yolk on the outside of the bagel ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a51371a7dc8e4a24b8971de6402ca1d1",
            "input": "CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How to reduce the natural sourness of homemade frozen yogurt? A: Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter  Q: Do I need to cook it to separate the whey out or just leave it to drain for a certain amount of time? A: Check the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours  Q: Once I have the sourness out will I be able to add other flavors like chocolate and caramel to make more varieties? A: For sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep> FOLLOWUP_Q: I have been doing flavors that pair well with sour yogurt already. Will this process allow me to start incorporating other flavors that don't pair well with a sour undernote?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9d16181dc0f9412f8414158b4e4713e5",
            "input": "CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  Q: How does it differ from hickory, apple-tree or pecan? A: Pecan and hickory are stronger than apple, but milder than mesquite  Q: What would you pair with hickory? A: great for pork or poultry, and work just fine with beef  Q: What would you pair with Apple-tree A: Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish  <sep> FOLLOWUP_Q: What would you pair with pecan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-92e1bca07e59406baa48e7f7f9b368fb",
            "input": "CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: large pockets of air in the dough before you bake it  Q: How can I avoid them? A: try to make sure that you're not getting air trapped when rolling it  <sep> FOLLOWUP_Q: How about with like cinnamon bread, it always leaves a big hole?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-02e84d6679c347eca3ebf4c9a6949f35",
            "input": "CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ºC / 530 ºF).A specific pizza oven will gett hotter (the one you linked gets 390 ºC / 735 ºF and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again.  <sep>  Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ºC / 530 ºF  Q: I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment? A: A specific pizza oven will gett hotter (the one you linked gets 390 ºC / 735 ºF and, indeed has a stone inside  Q: Would you suggest a pizza oven or a pizza stone? A: If you want to get Italian style pizzas, go for the pizza oven  <sep> FOLLOWUP_Q: Do you know what price range would offer a high quality oven?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ab0c03933825440c9bacfdc6fe0c6dd1",
            "input": "CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: Paring knife selection for work in the air? A: Air work' is an interesting term that I am not used to hearing  Q: Is there a better style of knife to use when coring strawberries or trimming fruit? A: Small bladed and hook beak knives are well suited for this  <sep> FOLLOWUP_Q: What are Japanese style knives best suited for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e57f4511492a439a9e5b6f9ffd4fa0f6",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8ff75988e2d64d70a918517bad94d578",
            "input": "CONTEXT: I'm specifically answering your question \"Is it okay to use a microwave in convection mode without the turntable?\" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the \"convention only\" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: Yes  <sep> FOLLOWUP_Q: Even if my microwave doens't have a stop turntable button?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5855a41b75fd422ea75ee5e6e7714488",
            "input": "CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open  Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like  Q: How many peppers should I use? A: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh  Q: can I take the seeds out of the peppers for less heat? A: Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper  Q: Are there any other spices or peppers I should use? A: My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done  <sep> FOLLOWUP_Q: any other suggestions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3e59d84d014847caa84b6e0897372f9f",
            "input": "CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the \"taste\" is affected.  <sep>  Q: Can food be boiled \"extra fast/hard\" in water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f77ce37b0bad475f8ff436b23bb9c51b",
            "input": "CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea?###Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter.###Why doesn't caffeine that is already in the tea or in an energy drink taste bitter",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f76dbe3a63ae4bb19395f06b82afa324",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered  Q: What else does salt do? A: in a non-urban world, salt/sodium is a valuable nutrient  Q: Does salt affect taste? A: herbivores tend to love licking salt where they find it  <sep> FOLLOWUP_Q: Does salt affect umami?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5777fb4c54404848b788f39379159f9e",
            "input": "CONTEXT: Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper. Paper bags are good options as well. After the food has substantially cooled, feel free to refrigerate. Don't put your lechon in a sealed tupperware container while hot, as condensation from water evaporating from the meat while it is hot will often form and make your food soggy. Bring on the Mang Tomas and have at it.  <sep>  Q: How to keep pork crispy during transport to venue? A: I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper  Q: Will at least the pork stay crispy? thats all that matters! A: The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging  <sep> FOLLOWUP_Q: How big should the container be?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-aba7754c64384d47a77fc73c4e913b75",
            "input": "CONTEXT: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would.  <sep>  Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution  Q: So what exactly or how should i dilute the beef? A: Either soak in plain water and discard the water, or soak in something you might add to the sauce  Q: So will that decrease the salt? A: wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking  <sep> FOLLOWUP_Q: Any other suggestions that might help?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d30a043398754545ac51d04a4e24ed52",
            "input": "CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap  Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble  Q: How much grime could dish detergent get through? A: something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats  Q: Would you reccomend anything other than dish detergent to clean dishes with? A: Not using standard practice might violate safety standards in a professional context  <sep> FOLLOWUP_Q: What is the best type of dish soap?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-039cc2bfff4040dd9bd346531119e636",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture  <sep> FOLLOWUP_Q: would changing the temperature help?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3426cf028ee9419d97896c7fed8e40c4",
            "input": "CONTEXT: Brining is great to begin with. Use a bone-in, skin on chicken breast. Once it's done you can remove the skin and carve off the bone if you like.Also, set up 2 heat zones in your grill (either by banking your coals or by turning off a gas burner). Brown it for a few minutes over the hot zone, then transfer to the cooler zone to finish cooking, until temp comes to 165-170 degrees.Then remove from heat and wait at least 5 minutes to slice.  <sep>  Q: How do you keep chicken breast juicy when grilling? A: Brining is great to begin with  <sep> FOLLOWUP_Q: would you recommend a marinade?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e02f60c0120041afb045ca18649e1ad6",
            "input": "CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  Q: How long should the chops stay in the salt solution? A: I brine them for a couple hours at most and then just cook them  Q: What method can I use to dry the meat further? A: Never tried the drying  <sep> FOLLOWUP_Q: How much pork chops is recommended to try at once?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4cf3044782cc481e82ba83d1c588c9f7",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was  Q: Is the flavor a good indicator of how much alcohol is left? A: The flavor of alcohol is easily masked by other flavors at under 20% content  <sep> FOLLOWUP_Q: Do smaller strawberries soak up more alcohol than large ones?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-055c975aaf174ffab43fa7ad880c6fd0",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  Q: Can I just melt chocolate rather than tempering? A: if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet  Q: What other kinds of chocolate can be used? A: f you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering  <sep> FOLLOWUP_Q: If I don't temper high quality chocolate what will happen?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b523995028f649b1823d57d2e5df2fd3",
            "input": "CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  Q: What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone  <sep> FOLLOWUP_Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3c53fb39fd5c412cb5a4429ff432f0b2",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent  Q: Do you have any other information on red lentils? A: Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep> FOLLOWUP_Q: What may happen when you pour in into water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-82c60293a09843338a138bf0e20199ab",
            "input": "CONTEXT: I'm specifically answering your question \"Is it okay to use a microwave in convection mode without the turntable?\" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the \"convention only\" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: Yes  Q: Even if my microwave doens't have a stop turntable button? A: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven  <sep> FOLLOWUP_Q: So can I remove it altogether and use just an oven rack ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e6fefd0b6d54483eab8ff0ecd0919a0e",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster  Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last? A: Onion starts sweating as soon as you add salt and start stirring  <sep> FOLLOWUP_Q: My friends say the salt removes moisture from onion, and that's best, although can you think of different methods for the same effect?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2265e0e1341d4cf3a6580d696bfbceb5",
            "input": "CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump\". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say \"chocolate and pear cake\". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two layers, sandwiching a layer of pear pieces pre-cooked in rum.### My question is: what are the holes due to? A: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump  Q: Uneven division of batter? A: What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How can this be prevented A: folding the whites very gently, and generally erring on the side of too little whisking  Q: Any other suggestions? A: there are no pear pieces, my second guess is badly dissolved flour  <sep> FOLLOWUP_Q: Could using a better source of flour work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5ab487b7c41148c1990cc31595bf5693",
            "input": "CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: Must a lid for a pot used for steaming be vented? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape  Q: I have a lid that fits the Instant Pot exactly, but it lacks the steam release vent. How much does this matter? A: Venting holes in a lid just let some steam escape so the lid doesn't bang around  <sep> FOLLOWUP_Q: For steaming, would the absence of a vent cause too much steam to remain in the pot?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-95bfc2f1e1744bb393c5db8a78d89b27",
            "input": "CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will \"seal\" (in a way) and stay together as they cook.  <sep>  Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: if you add them to hot water they will \"seal\" (in a way) and stay together as they cook  <sep> FOLLOWUP_Q: I suppose more that those soups would get lumpy/agglutinate?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9160148be57c4f4ca9ef7187eda3f698",
            "input": "CONTEXT: Iron is simply an element, so it cannot be destroyed by cooking (or generally temperature changes), as vitamins and other organic structures potentially can.Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase. So gram for gram, it makes sense that cooked spinach should have a higher concentration of iron (and possibly some other things) than raw. However, the actual process of cooking does nothing to change the amount of iron.  <sep>  Q: Why would cooked spinach contain more iron than raw? A: Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase  <sep> FOLLOWUP_Q: What is the best way to cook Spinach ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-673372f9459b4cae8108cbe079e52aba",
            "input": "CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough  Q: Anything I can do so it doesn't curl? A: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon  Q: How can I keep the bacon more flat? A: The fat will eventually reduce  <sep> FOLLOWUP_Q: Can I cook bacon and have it be flat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5c43084359654810879ecdc642e6448a",
            "input": "CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: If you want to speed up the process, put it in a bag with a banana  <sep> FOLLOWUP_Q: It's very green, will that work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fbbe568b60c347859ab7c24d7cd2db57",
            "input": "CONTEXT: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices.  <sep>  Q: How do I get good results with marinaded venison?###I had some deer ragout and let it marinade one day in wine, brandy and with some spices. ###Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The result was OK, but not great (and don't we all aspire for greatness?)###How can I improve on this technique? A: This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted  <sep> FOLLOWUP_Q: oh okay###Should I have pan fried the meat first?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4f6ac6d3e99f407485df5e0d6fece046",
            "input": "CONTEXT: By \"Italian Sausage\" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep>  Q: What is a non-pork substitute for Italian sausage? A: By \"Italian Sausage\" I think you mean the seasoned pork sausage available in many supermarkets throughout the US  Q: We don't have genuine pork Italian sausage in Israel so what else can I use? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available  Q: What seasonings should I add to that? A: Beef is too strong a flavor and turkey too weak in its own  <sep> FOLLOWUP_Q: Do I need to prepare it a certain way?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6da61072bbfc4a64a24497d56ce026a7",
            "input": "CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time.  <sep>  Q: What can I do with badly cooked honeycomb? A: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage  Q: What do I do then? A: I would suggest just eating it as a toffee like candy  <sep> FOLLOWUP_Q: Do you have any other advice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d11a7375aa014d8387567ae83fbd0322",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks  <sep> FOLLOWUP_Q: My favorite includes cucumber, carrot, a few shrimp, green onion, a and lil of tempura bits, do you have experience with this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1089c237dbac474cbd37efd0bf0603a1",
            "input": "CONTEXT: The key difference from my perspective is cleaning. Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list.Also, depending on the texture of the cloth, more food will almost certainly stick to the cloth, unless it's sealed with something, in which case what is it sealed with? And how is it sealing the fiberglass in?I use the kind with a thin grid of fibers inside the silicone. It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat. As long as I don't use it as a cutting board, the fiberglass stays safely inside. It does add a very slight grid texture to the bottom of loaves, but it's barely noticeable and doesn't look bad at all.The pyramid kind, which would reduce food contact and increase drainage and airflow, sounds like it would be good for specific applications, but not something I'd make a batch of cookies on.  <sep>  Q: What are the differences between cloth, fiberglass and silicone baking mats? A: Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list  Q: Are there any benefits to cloth vs the others? A: It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat  Q: Are there any benefits to fiberglass? A: It does add a very slight grid texture to the bottom of loaves, but it's barely noticeable and doesn't look bad at all  Q: I'm still trying to decide which one I want...do you have anything else you can share with me? A: The pyramid kind, which would reduce food contact and increase drainage and airflow  <sep> FOLLOWUP_Q: Is the pyramid the silicone?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-48f7f3c24d63464eb0a0a69896dbc1e4",
            "input": "CONTEXT: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety. They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm. Unlike pure coconut or palm oil, they do not act very brittle when cold, and also they soften gradually instead of suddenly melting like eutectic solder. These should be on the top of the list of things to try...Also, some recipes recommend using more than one type of fat in pastry, for more interesting texture (eg such margarine, and smaller flakes of a hardened coconut fat).  <sep>  Q: Are there any butter alternatives for baking pastry? A: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety  Q: Would that give the dough the same consistency as when I use butter? A: They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm  Q: Would everything else with the recipe stay the same if I used the vegan margarine? A: Unlike pure coconut or palm oil, they do not act very brittle when cold, and also they soften gradually instead of suddenly melting like eutectic solder  <sep> FOLLOWUP_Q: Could I also use lard or coconut oil with the same results?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-091b40fa7fae416b9d4fad031d021fa0",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture  Q: would changing the temperature help? A: For brownies the contact of the hot plate is required  <sep> FOLLOWUP_Q: is there a way to stop the edges of brownies from becoming hard?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-72e9d9912a9b45818f95b843ffe53727",
            "input": "CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  Q: Do you prefer red onions or sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder  Q: Are the textures the same when they are fried? A: are not as astringent and have a softer  Q: The red onions are softer then the sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste  <sep> FOLLOWUP_Q: Do smaller onions work well, or is it better to use larger ones?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c973de3d7a574b0d8ed1921ad6d10cfe",
            "input": "CONTEXT: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub.  <sep>  Q: How can I extract palm sugar from a container? A: You could use the corkscrew in its classic role  Q: How do I use a corkscrew in a classic role? A: Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this  Q: What is the purpose of laying it down on its side? A: the sugar weight is probably too much to stay on the corkscrew  Q: I don't have a corkscrew. Do I have any other options? A: The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears  <sep> FOLLOWUP_Q: What are the best cutters to use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-90db8cc6a89e4477b9c84d0fce8f30e6",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: Transfer of heat. First you need a hot pan  Q: But doesn't the fat from the beef do that? A: The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil  Q: oh I see, how much butter would you need? A: you add a drop of oil and swirl it around  <sep> FOLLOWUP_Q: it's okay, do you think it would add flavor to the beef using butter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d86b3b92e8cb4f6d97e651a683f1504e",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: Can you help me with recovering frozen vegetables from my crisper?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a9bfc977bf204d4a95972e70a0c80f51",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with crumbles of uncooked tofu ? A: I would suggest making tofu burgers  Q: How can I do tofu burgers ? A: Add another hearty ingredient  Q: do you have a suggestion for what ingredients I could add ? A: roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg  Q: What do I season it with ? A: Season with your choice of herbs or spices, such as thyme, oregano, basil  Q: Once I have the burger, what is the best way to cook it ? A: fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty  <sep> FOLLOWUP_Q: How long do I cook it in the oven ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-483b61b14ba141c980e300db8605e9de",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: I recently saw a cook at a diner use water to cook burgers, why did he do this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-37a57b4398f64387b85ea6216ca0c4a2",
            "input": "CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese A: creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through  Q: ok A: you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water  Q: thanks A: you have to be careful not to overheat it (although the same is true of cream), as it will curdle  <sep> FOLLOWUP_Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6b242164d47b48458883812448dc7d63",
            "input": "CONTEXT: Firstly - shop-bought \"packet\" bread will keep for several days because it contains a lot of preservatives.In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises. This, he claims, is because the sourdough yeast cultivates a culture of friendly bacteria and an acid environment, all of which become natural preservatives. My experience seems to confirm this.Bread recipes containing egg, oil or milk tend to keep for longer than those without.As @SAJ14SAJ says, bread freezes very well. Loss of flavour in the freezer is not a commonly recognised phenomenon.One option is to slice a loaf of bread, bag it and freeze it. Take as many slices as you need at a time. It will defrost very quickly at room temperature, due to its low mass and high surface area.Another option is to make rolls, part-bake, and freeze. When you need them, take as many rolls as you need from the freezer, and place in the oven, to both defrost and complete the baking. You will get fresh baking smells and flavours from this.I suspect that home-made unleavened breads (pita, chapati, tortilla), without added preservatives, will not last long out of the freezer. Their advantage is that with no rise, they are so quick to make that they can be made fresh on-demand.  <sep>  Q: What kind of homemade sandwich bread or wrap lasts longest? A: Firstly - shop-bought \"packet\" bread will keep for several days because it contains a lot of preservatives  Q: But what lasts best that is homemade? A: In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads  Q: What can I do to make homemade bread last longer? A: Bread recipes containing egg, oil or milk tend to keep for longer than those without  Q: How should I store it? A: bread freezes very well  <sep> FOLLOWUP_Q: Will it lose flavor if I freeze it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fc9dbfe6bed44cc8bcf658779719da35",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: I have some plums that have started to go soft and squishy. How do I tell if they are still OK? A: You'll want to have someone else taste them to make sure first  Q: You mean mushy plums? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: Would you know what kind of fruits I could add to it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7690525361e44ab18ac56ee1bf192b63",
            "input": "CONTEXT: ...as long as it needs to, depending on a wide variety of factors.You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all. If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let it rise as long as it needs to before baking - which will depend on the dough and the room temperature.Or you can let the bulk dough warm a while.  <sep>  Q: How long should bread dough warm up after cold fermentation?###I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. A: as long as it needs to, depending on a wide variety of factors  <sep> FOLLOWUP_Q: However how long should it ferment afterward before final kneading - is ~10 hours out of the fridge good enough (this way I can put it out before I go to work and bake after I return)?###",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-69ebd1eb4db541df8f088bbc90ab708a",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising  Q: well when I store it in the fridge it seems to crystallize A: You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar  <sep> FOLLOWUP_Q: Ok, how long should I expect the simple syrup to keep?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3bf6e81862744cf6b4bc2158d47f50ed",
            "input": "CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Have you ever made a ragout? A: Alternatively you can make a roux  <sep> FOLLOWUP_Q: Do I have to roll the meat in flour when I make a ragout?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9ca2cf2d2cd14cf09e19a248ace27d2b",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  Q: So you recommend any specific type of beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  <sep> FOLLOWUP_Q: Do you have any other advice you can give me on bean species?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c8707818e0ce4a5bab6eef7013e2c267",
            "input": "CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help? A: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure  <sep> FOLLOWUP_Q: Would the recipe still work if I don't let it rise at all?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-727d3e33b5f54ac393ed85764228c266",
            "input": "CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: Can I par-bake this pot pie recipe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-378d0eb860344769881a7691fcd3a93b",
            "input": "CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no  <sep> FOLLOWUP_Q: Is there a way to replace the coating on the heating elements?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-03f04f81ca524c0d8c46595dd1719531",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: So you recommend any specific type of beans?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6bfd3a97c95043858113ca49d134da3a",
            "input": "CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see.  <sep>  Q: As a consumer in the UK, how can I choose well marbled beef? A: Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for  <sep> FOLLOWUP_Q: Since meat is heavy, I prefer to make my purchases online, do you know of a good online source?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fba31f3411e7460d8aeaa9ae5e551575",
            "input": "CONTEXT: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier. Food initially sticks less to enamel, but scratches and cracks change this. using steel wool to clean stainless improves the finish, using it to clean enamel scratches the finish. If you are gentle with enamel it should last decades,stainless will survive children beating on it with almost anything, and can be passed to your grandchildren. thinner metal will heat quicker and cool quicker, but will develop hot spots. Thicker metal will heat more evenly, but heats and cools slower.  <sep>  Q: I'd like to buy myself the best roasting pan and I'm stuck on whether to get an Enameled Cast Iron or a thicker Stainless Steel/tri-ply type pan. I'm looking for the pro/cons of each, and any personal experience with either variety. A: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier  Q: Which is better for cooking versus cooking food?###Sorry###I mean, which is better for cleaning vs cooking food A: Food initially sticks less to enamel, but scratches and cracks change this. using steel wool to clean stainless improves the finish, using it to clean enamel scratches the finish  <sep> FOLLOWUP_Q: What is you use some type of cooking oil or butter to cook the food?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d5212e4c305843afba21c245dcc4d103",
            "input": "CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style? A: I can see this as being similar to a sweet potato pie  Q: What would be the best option to use the characteristics of the carrots to create a great flavor and texture? A: Because of the texture of the carrots, I would grate them with the large holes on a box grater  Q: Should I add raisins or fruit syrup for flavor? A: toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward  Q: Do you have baking suggestions, such as temperature and time? A: cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie  <sep> FOLLOWUP_Q: Will the color stay bright orange?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8583580aecad4eb4ae6e072ac3872d7e",
            "input": "CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: How is butter used in fudge? A: one should add it to the boiling mixture  Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix? A: The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage  <sep> FOLLOWUP_Q: Does fudge need to be refrigerated?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f74ab370d07f4c3cbaa6c64f0fd9206e",
            "input": "CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so  Q: Is there anything else I should know about this? A: A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use  <sep> FOLLOWUP_Q: Ok, is there any other way to sharpen a knife?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4ed0238cfc66496aa8c423a5a50ea81f",
            "input": "CONTEXT: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How do I clean my unanodized aluminium pot? A: If it's a small spot you can rub half a lemon on it till it's gone  Q: Is acidic food bad for the pot? A: In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes  <sep> FOLLOWUP_Q: Does the stain affect the use of the pot?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2eb6557b93fd453988cbbe7f79b6da81",
            "input": "CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: How to cook insects? A: What country are you in  Q: I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff.### Touring is a bit like camping but with longer distances and a bike. A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals  Q: So how do you cook insects? A: roasted on hot coals for a few minutes  <sep> FOLLOWUP_Q: I carry a storm heater, which runs on ethanol-stuff, and a small bottle of oil.### How would you cook insects with such equipments?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d0568d801f7d46878b18a8a58be7099a",
            "input": "CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep> FOLLOWUP_Q: What do I have to add to it before fermentation?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-58b31b06199e4a0db1145ff57191d524",
            "input": "CONTEXT: In Rome I was informed that I was eating a croissant with honey on top (after informing my host that I had a honey allergy). It had the sweetness that I suspect you're experiencing. To help you determine if we were trying the same thing: the croissant I had was shiny and slightly sticky on top, and it seemed more like it was brushed on top rather than drizzled. That would support @Carmi's answer that it was brushed on with the egg. It was definitely honey, though, not sugar syrup.  <sep>  Q: What ingredient adds the sweetness on Croissants in Europe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-80bb4746b7894bf491e74f122d71ca44",
            "input": "CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made \"properly\".It's title is \"Tea -- Preparation of liquor for use in sensory tests\"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content? A: The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water  <sep> FOLLOWUP_Q: Will there be more caffeine if I leave it in for 1 hour or 1 day?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e7e17ac60fa4471fbedd74dd2180cd9b",
            "input": "CONTEXT: For several years, I've been putting canola in a plastic squeeze spray bottle and using that.I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residueYes, my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out.Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep>  Q: How can I make homemade cooking spray? A: For several years, I've been putting canola in a plastic squeeze spray bottle and using that  Q: I think I tried to put oil in a spray bottle before and I don't recall it working very well? A: I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residue  <sep> FOLLOWUP_Q: Have you had good results using a spray bottle?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-43d5679252b444cab53431be45fe8660",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: How can I make cake mix less sweet? A: theoretically you could add sour things  <sep> FOLLOWUP_Q: Could I add flour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1aee18cee7754027beffb1ec1644e11a",
            "input": "CONTEXT: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.  <sep>  Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it  Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch  <sep> FOLLOWUP_Q: Why is a corn starch better for soups?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ce4b83776484475bae61f92865409835",
            "input": "CONTEXT: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer.Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!  <sep>  Q: Bagels: Alternative to corn meal on the baking sheet?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1916a7c6550447f189cda439a68d3b10",
            "input": "CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Would a fruit cocktail flavoured cake work? A: Orange and lemon cakes are classics  Q: What other idea do you have on baking cakes? A: I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set  Q: Do you have any idea on baking Cinderella princess cake? A: Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake  <sep> FOLLOWUP_Q: What can I do to layers of cake to make it taste fruity?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-05ece029b6fd49f5b55886ebe33ebdf1",
            "input": "CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. \"Refrigerate after opening\" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: What's the easy way to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp  Q: Would that be safe since it says must be refrigerated? A: Refrigerate after opening\" doesn't mean that it must be in the fridge every second  Q: Is there anything else you can tell me about this type of peanut butter? A: even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem  <sep> FOLLOWUP_Q: Okay, so you think 30 minutes would not effect the quality?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d9ef8da461a14120ac7f663b0c8959db",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: What is the right about of salt to add? A: I generally add a pinch or two of salt to onion when I start sauteing it  Q: Why is removing moisture from onion important? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  <sep> FOLLOWUP_Q: What do you mean by translucent?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c2f96c2cb071486eb21ffb617e90cfe5",
            "input": "CONTEXT: My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.If you're keeping the bread in a plastic bag, try paper bags.To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread.  <sep>  Q: Is there anything I can add to homemade bread to preserve it? A: a mixture of 50% whole wheat flour will make it last longer  Q: will this change the consistency of the bread? A: that will only help if the problem is the bread getting hard too soon  <sep> FOLLOWUP_Q: When substituting wheat flour for white flour in my bread recipe, do I need to adjust the cooking time###?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f1a20f81352e4fe3995dbdb533ce2156",
            "input": "CONTEXT: I've never used bhut jolokias but I love spicy vegetable oil. DO NOT just throw the peppers in a jar of oil. Apparently this is bad. Follow the much more helpful links in the comments that follow this and make the oil properly.Once you do this you can cook pretty much anything that needs a little (or a lot) of extra heat. You said you have other peppers so it might be interesting to set up a few jars with different pepper combos.Bonus: if what I've heard of these peppers is correct, you can probably make a low grade mace this way.If you're looking for something to do right away, I'd mix a very small piece in some melty cheese and throw it on some chips, burritos, pizza, or anything really. Spicy cheese rocks.Good luck and enjoy.  <sep>  Q: What can I do with Bhut Jolokia's? A: Follow the much more helpful links in the comments that follow this and make the oil properly  Q: I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers.###Do you have any recommendations what I can do with them? A: you can cook pretty much anything that needs a little (or a lot) of extra heat  Q: I picked one off the plant last night. I'm looking for something other that hot sauce or chili. What do you recommend? A: you can probably make a low grade mace this way  <sep> FOLLOWUP_Q: Interesting. Do you know how hot this pepper is (How many Scoville)?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-792dc3759358489693451461718197d2",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The more light hits your fat, the sooner it goes rancid  Q: If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? A: if you prevent contact with air, your fat will last longer  Q: How long do you think that it's still safe to use? A: If it stinks, throw it out. Before that, there is no problem eating it  Q: Should I store it in the refrigerator or leave it out? A: just strain your grease into a jar, close it, and put it in a cupboard  <sep> FOLLOWUP_Q: Is the answer different for ground beef grease?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2f2397f0a6f74354b3d482af75794c3f",
            "input": "CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How to make stronger colors in three part pannacotta?###I'd like to make more natural colors any suggestions? A: All of these are natural colorants but also impart a bit of flavor with them  Q: Is there some kind of fruit I can use? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red  Q: Any other suggestions? A: Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese  <sep> FOLLOWUP_Q: Any other ideas?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-742915fdd2ea4f5b93018ff70e8e6445",
            "input": "CONTEXT: The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes, not only your yolk foam. To prevent it, put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft. This also works for custards and starch-thickened puddings. In general, also cover other things you put in the fridge, or they can get an unpleasant odour.  <sep>  Q: Why is there a rubber like skin on surface of my chocolate mousse?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00d58d7ab4e64b73a992102fabb115a8",
            "input": "CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: Paring knife selection for work in the air? A: Air work' is an interesting term that I am not used to hearing  <sep> FOLLOWUP_Q: What are buying recommendations for a knife that is primarily used without a cuting board?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0b0f6817dc9c450dbceb7f6cb001cd40",
            "input": "CONTEXT: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air. However, putting it in the fridge for a short period of time will simply speed up the cooling process as you put in your question.  <sep>  Q: Can I cool my toffee in the fridge? A: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air  <sep> FOLLOWUP_Q: Is there anything I should look out for or take care of before I put it in the fridge ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-37e0324933724e4bbc0ba7fd246d29f1",
            "input": "CONTEXT: The easy way: Use raspberry oil (preferably) or a raspberry extract in place of the peppermint oil.The (probably) much better way: Leave out the oil and food coloring and use raspberry puree as you suggested. Strain frozen or fresh raspberries through a fine strainer or cheese cloth. Weigh the resulting juice/puree and then put it on the stove an cook it until the puree is half of its original weight (roughly). This reduced puree will be more intensely raspberry, so it will get all of the raspberry flavor without having to add as much water to the recipe. You'll have to experiment with the amount of reduced raspberry puree to use.I wouldn't increase the corn syrup, but you certainly could if you want them sweeter. I would personally go for the opposite effect and add a small amount of lemon juice to the raspberry puree to give a little tartness to complement the sweetness of the marshmallow.As far as the chocolate, I would recommend a darker chocolate. 55% is quite sweet, especially around a marshmallow. You should also consider the type of chocolate. Cocoa percentage isn't everything in dark chocolate. Experiment with different types of chocolate and see what fits well with the marshmallows. Just like wine, chocolate should be paired with other foods according to the subtleties of the taste of the individual chocolate.  <sep>  Q: Converting Peppermint Marshmallow Recipe to Raspberry? A: The easy way: Use raspberry oil (preferably) or a raspberry extract in place of the peppermint oil  <sep> FOLLOWUP_Q: Where can I find raspberry oil? I've never seen it. ###Do you think a raspberry puree could be used to replace the peppermint pinwheel candies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-441c42c6d0824b949bebad0f2ee0cda1",
            "input": "CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates? A: In hotter climates, bread dough will rise faster  Q: I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. why did this happen? A: As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven  <sep> FOLLOWUP_Q: Should I shorten the prove time and if so how to I judge how much?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-18b04172b031426d8b9a194bf5f9164f",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: can you poach fish in milk? A:   <sep> FOLLOWUP_Q: does is spoil has it heats?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-83bf546bdb7e435d96bbb77e62ab4614",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: I love mixing drinks in cocktail shakers but wonder if I use carbonated drinks in this is a good idea? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  Q: So you are not aware of any recipes that uses a little soda water in a shaker? A: The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix  Q: You said I could find recipes online? A: de o  <sep> FOLLOWUP_Q: Do you think If I upgraded my low grade shaker this would help me at all?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9196eae7a13c400c9cdd05a518c4cec7",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: Would using milk powder better than fresh milk when poaching? A: Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that  Q: I was wondering if the milk will be spoil if it is continuous being cooked? A: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process  <sep> FOLLOWUP_Q: What is the other process?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a5f51a491a1a43a2ac11a6a9af42f8b7",
            "input": "CONTEXT: Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing.The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer).So yes, it should be fine. Remember: when it was brewed, the whiskey was probably held at different stages for long periods in a stainless steel vat.  <sep>  Q: Whiskey inside a metal flask for a month. Safe for drinking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-28ab376ad7b741a7a7244909d2c1c1ab",
            "input": "CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there  Q: I mixed them over a year ago, would it still be good? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  Q: Some I mixed with lemon/orange zest, will that pose a problem? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  <sep> FOLLOWUP_Q: Are you sure it will be safe to use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e730eccedca34d9b807309af6b08eb53",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output? A: to try with your home stove  Q: Yes, certainly. But, I need a hack to try working on it. Do you know any? A: This seems nonsensical to try with your home stove  Q: So, it doesn't work? A: the rate of gas output is directly controlled by the knobs  Q: Do you know how the rate of gas output is controlled by the knobs? A: In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease  <sep> FOLLOWUP_Q: So, basically, you have to drill the holes bigger than they already are?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-152efdc732204a11bb71560b42d38391",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: When should I use convection when baking? A: in our case, we always use it (except for broiling of course  <sep> FOLLOWUP_Q: When is it better to broil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-df5194dc66b94699a51fb1cd46f03950",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: If I just want to dip something in chocolate, can I get away with just melting the chocolate?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d516ae2085b44c2b83d627a115c26aa5",
            "input": "CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: Where can I get local grains in bulk? A: This really depends on the locale  Q: can i get them at the super market? A: farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this  Q: are there any websites to buy grains? A: you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help  Q: where can i find a natural food co op? A: in Seattle we have a couple of Washington State grain farms and mills  <sep> FOLLOWUP_Q: i live in florida. do they have a co op?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a63acb4fe0b3423c9161c6cfa41c5f99",
            "input": "CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: How can I soften the texture of storebought whole-grain bread? A: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds  <sep> FOLLOWUP_Q: Can you please give me some additional advice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cc089154d8d8441196aab58d7aaffb56",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: and then what do i do ? A: You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it  <sep> FOLLOWUP_Q: are there any other tips for making sure all the flavors are in the pork meat ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-acb2056fcd8d4dfab52ba9ef6375e225",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: What is a thorough way to clean my dish rack?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3bd0aa6be5cb4ac393abb21dd90d0b28",
            "input": "CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: ou can candy rose petals with egg whites and sugar  Q: Do you think I can uses the roses to make rose water? A: If they've been sprayed with pesticides, you don't want to be eating them  <sep> FOLLOWUP_Q: Oh good, will the rose water work to flavor food if used instead of regular water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1bbc36536ba440e6a940bbebaed88ffc",
            "input": "CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom.  <sep>  Q: Do I need to seal the food with food wrap before put them in the fridge? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge  Q: What are benefits of wrapping food in plastic wrap besides keeping food moist? A: prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge  Q: It is necessary to put just cooked food in the fridge with food wrap? A: you don't have to use the plastic wrap; it's just a custom  Q: Are there any other benefits of using food wrap? A: keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies  <sep> FOLLOWUP_Q: Are there any times when plastic wrap should be avoided for food?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-74e8d3ad2a41424cbe51efb20ea9dc7e",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallow get so puffed up in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid  Q: How big can they get? A: 1 mL of water becomes ~1.36 LITERS of vapor  <sep> FOLLOWUP_Q: Does the poofiness go down when the heat goes off?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a99490ddd7634541b2520bc7803b94ab",
            "input": "CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4e2f2e30627649ec9b684fb03073f28a",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: If I'm dipping something in chocolate, can I get by with just melting the chocolate?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a866c4f7aa4946568cb7e150857f9f2d",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish  Q: How should they be handled while cooking with them? A: Chop some of it very fine and put it in the dish and then slice the rest paper thin  Q: Is there anything I need to avoid doind? A: make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is the best way to prepare them? A: A few classic ideas are an omelette, risotto, or pasta with a cream sauce  Q: Like an Alfredo suace? A: Those all carry the flavor and aroma of truffles very well  <sep> FOLLOWUP_Q: Is there a wine that they pair well with?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2729954de0b84e9d86ca9c6797e065f4",
            "input": "CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeños less spicy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-01442ca89fb84484b831318022b1fc69",
            "input": "CONTEXT: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants.The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice.As far as the safety concerns...if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever. The danger zone is 41 to 135 F, but the goal in cooling foods is to get it from hot to cool in 6 hours...below 70 in two, and then 4 hours to make it below 41 (yes, I'm ServSafe certified). So your hypothetical 30-45 minutes shouldn't cause you a problem. But watch it if you start going long.  <sep>  Q: How long can I hold brown rice between boiling and steaming?###I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering and steaming? A: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants  Q: Would I need to increase the steam time? A: The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice  <sep> FOLLOWUP_Q: Are there any safety concerns?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d55c8601fb664c9b963a8d8436a0122d",
            "input": "CONTEXT: If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it. Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy.Obviously if you add dairy, then you're dealing with that dairy shelf-life, and that isn't very long at all.  <sep>  Q: How long is it safe to drink coffee after brewed? A: Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy  Q: Should it be refrigerated? A: If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it  <sep> FOLLOWUP_Q: Will the flavor change?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-507746e91c374b8f84d009522283856b",
            "input": "CONTEXT: Most of the things in this are very easy to substitute.Roses lime juice is sweet and non-alcoholic (and can be found in most supermarkets). You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same. Grenadine is just a pomegranate juice simple syrup. No alcohol there at all.The only question is what you want to sub for the strawberry vodka. Some kind of soda, most likely. It's a question of taste. It won't be easy to get something that is both fruity and clear, but you might try white cranberry juice, or white grape juice.  <sep>  Q: How can I make the \"Bloody Brain\" cocktail without alcohol? A: Most of the things in this are very easy to substitute  <sep> FOLLOWUP_Q: Is there a non-alcoholic substitute for Bailey's Irish Cream?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5697043df4fb43e9ab0b8df06755a358",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from Crème Fraîche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient  <sep> FOLLOWUP_Q: does temperature also have an effect on the final product?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6bdd665258b04107b3098ded16482189",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: What can I do to avoid so much waste? A: If you're just interested in avoiding waste, you can freeze the zest  Q: Good idea. Any other suggestions? A: A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water  Q: Can you do the same thing with a lime? A: If you're just interested in avoiding waste, you can freeze the zest  <sep> FOLLOWUP_Q: Good advice. Any other waste saving tips?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f17fadb09eb044ef877e69cf7ed7f9e7",
            "input": "CONTEXT: The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra \"eggplant\" flavor. Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.  <sep>  Q: Can a \"regular\" eggplant be substituted for a chinese eggplant in a recipe? A: You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra \"eggplant\" flavor  <sep> FOLLOWUP_Q: Will the texture be effected?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9195da8b644a43a6b32be8e253ea6c2b",
            "input": "CONTEXT: @Rumtscho has some good points, especially around using non-non-stick pans. A cast iron frying pan would work better for that. However, if you don't have one my suggestion for pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of the pan. Repeat that for all the pieces. I think what you'll find doing that though is that the breading will soak up all the oil, and you'll need to add some more in anyway in order to have enough to coat the other side when you turn the fish over. Adding more oil will cool the pan and you won't get as good as a result, so it's counter-productive. You're better off adding more oil at the beginning. If you are worried about health, don't fry in oil!  <sep>  Q: What is the best oil for evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan###or best way sorry. A: pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of the pan  <sep> FOLLOWUP_Q: Do you have any other advice on how to remedy this issue with the oils?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-787d8fd152044206be2b3a09795e18bc",
            "input": "CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no  <sep> FOLLOWUP_Q: Is it possible to replace the heating elements and keep the stove?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-389b30799b854375b600d54ad4db1578",
            "input": "CONTEXT: Propane and butane are pure alkanes. They don't produce anything nasty when burned. The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food. The complex molecules you get from heating the food itself have more potential for being harmful than the combustion products of a propane butane torch. Ago yes, it is food safe. Another matter of safety is that it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones. But a sensible adult should be able to handle the thing safely.  <sep>  Q: Is it safe to use a propane torch bought at a Hardware store? A: Propane and butane are pure alkanes. They don't produce anything nasty when burned  Q: What do they produce then? A: The worst you could possibly get should be carbon monoxide  Q: So they are basically safe? A: it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones  <sep> FOLLOWUP_Q: So they're not that safe then?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0ea8afc5c9b74cd1acb1363c8c55c7d8",
            "input": "CONTEXT: This isn't the \"quick\" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I \"fry\" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of \"mashing\". So, if you're more looking for less effort, than necessarily for \"quick\".. this could be your answer :)  <sep>  Q: Is there any special way to liquidize the skins of the beans?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0f6a2068ac5646a9b3f1336aa445932a",
            "input": "CONTEXT: Definitely egg white seepage, by the looks of the shape of it you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven.Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm. When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night. Never had any issue's that way. The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking...  <sep>  Q: What's this odd stuff coming out of my meringue? A: Definitely egg white seepage  Q: What would cause it? A: you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven  Q: but I also added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open. A: When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night  Q: Do you have any other tips? A: Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm  Q: Oh, I didn't know that, is that everything that could have caused it? A: The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking  <sep> FOLLOWUP_Q: Does it taste bad or is it inedible?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-686196bf4c27497bac431fd604dec330",
            "input": "CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100°C (212°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop  <sep>  Q: Why is water often added to the eggs when making omelettes?###Hello? A: This keeps the cooking temperature to less than 100°C (212°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting  Q: Doesn't that make it too wet? A: The amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more water  <sep> FOLLOWUP_Q: is there a recommended amount of water, a minimum per egg?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-016c6725cd1643dc8d5ed68e2bf5312a",
            "input": "CONTEXT: In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods). In this case, I don't think the garlic is what's holding you back.While garlic and herb infused oils do present some botulism risk, I think what they are getting at is the can of preserved garlic you've had in the fridge for 9 months.  <sep>  Q: I just put garlic in my fridge and was wondering how long it would keep there? A: In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods). In this case, I don't think the garlic is what's holding you back  <sep> FOLLOWUP_Q: If i did not cook it would it stay good for longer?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b3c86b0721154a5daef7dcd5d9227a04",
            "input": "CONTEXT: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my \"local\" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.  <sep>  Q: What kind of flour is needed for strudel/fillo dough? A: Your best bet is a stone ground bread flour or hard flour in the US  Q: Where in the US can I find this? A: At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market  Q: What Kind will be best for making a good strudel? A: You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel  <sep> FOLLOWUP_Q: What if I am gluten free?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e433ad9e6b1c4fb59706ff88fafd383f",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality  Q: Am I hurting the flavor at all? A: You are not hurting the flavor  Q: What can I do to affect the steeping time then? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  <sep> FOLLOWUP_Q: Interesting, do you have any other methods?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c4ded931fdd840cdbcaa61544b190278",
            "input": "CONTEXT: @Rumtscho has some good points, especially around using non-non-stick pans. A cast iron frying pan would work better for that. However, if you don't have one my suggestion for pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of the pan. Repeat that for all the pieces. I think what you'll find doing that though is that the breading will soak up all the oil, and you'll need to add some more in anyway in order to have enough to coat the other side when you turn the fish over. Adding more oil will cool the pan and you won't get as good as a result, so it's counter-productive. You're better off adding more oil at the beginning. If you are worried about health, don't fry in oil!  <sep>  Q: Distributing small amounts of oil around a non-stick pan",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-739db2d46c93478cb7cfbfcac28a600a",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising  Q: well when I store it in the fridge it seems to crystallize A: You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar  <sep> FOLLOWUP_Q: its ok, do you think the coolness causes the crystallization?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cd6ef915dc7544e7876fa9465f44b706",
            "input": "CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan? A: This can be done in a food processor  Q: How fine should they be ground? A: Pulse until you reach a grind that resembles a meal, or very course flour  <sep> FOLLOWUP_Q: Can I use a coffee grinder to grind them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0dbc51a52fd44fb0805c6ebdbe152e4f",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: I tried cooking sous vide chicken and it came out tough and stringy, can you tell me why? A: Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews  <sep> FOLLOWUP_Q: I tried cooking it at 60C, is that the correct temperature?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-39d7e7fcc56d43ee9bab82de9b46366e",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: Is there another reason besides cook time that they use water? A: You can also use flavored liquids to impart flavor as well  <sep> FOLLOWUP_Q: What types of flavors?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fa95aaa4d2ac48a186bb6baae5991b7b",
            "input": "CONTEXT: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content. Some have supposed medicinal effect for headaches, such as cedar. My advice is to look up \"tea\" or \"infusion\" with each type of needle you want to try so you can avoid a poisonous concoction. As for white pine, I have made delicious tea for breakfast and for the canteen with it while camping and have survived so far. It goes quite well with wild mint.  <sep>  Q: What are the safety considerations in making pine needle tea? A: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content  <sep> FOLLOWUP_Q: How I can make the most benefit of the vitamins in the tea ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3085b59877dd4b429bfcd311472e1e55",
            "input": "CONTEXT: I've never used bhut jolokias but I love spicy vegetable oil. DO NOT just throw the peppers in a jar of oil. Apparently this is bad. Follow the much more helpful links in the comments that follow this and make the oil properly.Once you do this you can cook pretty much anything that needs a little (or a lot) of extra heat. You said you have other peppers so it might be interesting to set up a few jars with different pepper combos.Bonus: if what I've heard of these peppers is correct, you can probably make a low grade mace this way.If you're looking for something to do right away, I'd mix a very small piece in some melty cheese and throw it on some chips, burritos, pizza, or anything really. Spicy cheese rocks.Good luck and enjoy.  <sep>  Q: What can I do with Bhut Jolokia's? A: Follow the much more helpful links in the comments that follow this and make the oil properly  Q: I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers.###Do you have any recommendations what I can do with them? A: you can cook pretty much anything that needs a little (or a lot) of extra heat  <sep> FOLLOWUP_Q: I picked one off the plant last night. I'm looking for something other that hot sauce or chili. What do you recommend?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-740b1e54410e4a69b114f239a345ed38",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  Q: Will I be able to eat with a knife and fork? A: o  <sep> FOLLOWUP_Q: Do you think I will lose flavor if I use seltzer water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8919e362ab204a2bba01e1aedfdd83b7",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the Shelf life of a yogurt product? A: If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator  <sep> FOLLOWUP_Q: Do you have any advice about storing cucumbers in yogurt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-987d14275c794d31a07c6559dada91d6",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for \"15 cardamom pods, crushed\". Do I keep the shells? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds  Q: What do I do with the husk and seeds?###Do I need to use a lot of force? A: I usually pound the whole pods once or twice  Q: What goes well with cardamom? A: Is this recipe for a marinade  <sep> FOLLOWUP_Q: It is for grilled chicken. Are there other uses for cardamom?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-496077926c76460fb09cd516cbf15131",
            "input": "CONTEXT: I would simply use whatever onions I had available! Red onions have a milder flavour than yellow onions (therefore red is usually preferred in salads) and obviously different colour but the difference is still small enough to interchange with no problem. Unless, of course, you desire a particular colour in the soup or are particular about the soup having a strong or mild flavour. Leek would make it even milder and sweeter. If I'd have to make a choice I would use yellow onions and spare the red ones for raw/decorative use.  <sep>  Q: Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-80a0baa75a684a608e29e6206c4b17a5",
            "input": "CONTEXT: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best. Ideally, the water is heated and poured onto the tea at just under boiling. Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea, but only use about a quart of hot water to start, let the tea steep in that (at least 5 minutes, longer will give a stronger flavor) then add the remaining 3 quarts of water.  <sep>  Q: Do you know how to Brew Hibiscus tea? A: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best  Q: Does that make a strong brew? A: Ideally, the water is heated and poured onto the tea at just under boiling  <sep> FOLLOWUP_Q: Will that make a good batch of Kombucha?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1be8068bd2804156841697edb8edd0fe",
            "input": "CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup.  <sep>  Q: How to get a thicker soup from watery tomatoes? A: I'd just reduce the soup down once it was made  Q: I don't have the time for that is there an ingredient that would thicken it? A: tomato paste/puree but this will mask the fresh flavour of your tomatoes  Q: Do you have any other suggestions? A: he starch will then help you thicken the soup  <sep> FOLLOWUP_Q: Is that the only vegetable that would help thicken it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-16b392c325cc4b75ba16191a6b06b919",
            "input": "CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: Is it better to bake with unhulled sesame seeds or hulled seeds? A: He used the unhulled seeds for the mild flavour  Q: How much stronger is the flavor with hulled seeds? A: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour  Q: Do they need to be dry roasted for other uses besides bread? A: WHOOP in the dough. That will of course taste great....  Q: Besides the mild flavor, are there other differences between hulled and unhulled? A: He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed  <sep> FOLLOWUP_Q: Besides roasting them, is there any other way to cook the seeds?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00d07f9fa22b468bb1610add76f99a8b",
            "input": "CONTEXT: You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fridge to slow the fermenting, if you can. Crocks may be wrapped in burlap, palm dry, & kept wet in a cool shade place with breeze. Cloudy days are a big help. Place a plate on top of crock to keep insects dirt out. So it can be done with care. I'm in the South Phillipines, and it seems to work on the shady side of the house under the second floor A.C., where dripwater hits a wrapped crock, along with the breeze in the monsoon season.  <sep>  Q: Hi there, I've got a question about pickles",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e01a191ff2e749f589548ded9e60f551",
            "input": "CONTEXT: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water.  <sep>  Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl  <sep> FOLLOWUP_Q: How long will it take to defrost that way?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c497b52a00864f308e1e39b298f28789",
            "input": "CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Can you make a cake with many different fruit flavors?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-624481693eb149978b5f443b4e8194e0",
            "input": "CONTEXT: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well. It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air.In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra.Its harder to tell from the description, but you may also be over baking the quiche. You want to cook it until the center just barely jiggles, about 180 F / 82 C.  <sep>  Q: Why is my quiche always coming out rubbery? A: It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air  Q: I have been whisking them before hand, should I not be doing that? A: In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra  Q: Ok thank you.###Are there any fillings that would cause this problem? A: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well  <sep> FOLLOWUP_Q: I have just been using bacon, peppers, and mushrooms. What sort of cheese should I use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b4b30387819c44e7a9992ffdbcc19755",
            "input": "CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking  Q: Does goulash contain sour cream? A: It usually contains potatoes and other vegetables, as well as noodles  Q: Does stroganoff have wour cream? A: A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce  <sep> FOLLOWUP_Q: Are they baked dishes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c2bd5b58dd114de4a8295a0452ad75f5",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: How about juicing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d55909262d0a4d8ba212b7bc6fbc4fc8",
            "input": "CONTEXT: Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep>  Q: How can I use leftover vegetables from the slow cooker? A: Save the veggies in a freezer bag or air-tight bowl (in the freezer  Q: What can I make with these leftover veggies? A: you've got most of vegetable soup without it taking so long  <sep> FOLLOWUP_Q: Are there certain veggies that taste good in the slow cooker?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-af0955c75cad4255a28c5d57b44ad3e4",
            "input": "CONTEXT: I may be wrong but I'll give it a shot.When you heat chicken (or any other muscle for that matter) it tenses up. As it tenses up it is essentially squeezing juices out, because all the fibres are closer together. Just think what happens when you slice a rare steak without letting it rest, there will be blood everywhere. In general I believe boiling anything is bad practice. A slow simmer maximum is required to retain all the desired qualities. Hence the saying \"low and slow\" which I take quite literally band apply to just about everything culinary wise. From cooking stew to proving bread, the longer the better. Edit:I wrote that then went in the shower and remembered pasta & potatoes, so maybe low and slow unless it's a starchy carbohydrate. Or if you are searing, but often a blazing hot seat is accompanied by a nice rest.  <sep>  Q: Why does my chicken go dry when I boil it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d088b28dad394589ab5fbc0dee3f4324",
            "input": "CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: I bet you could leave it out with no ill effect...otherwise, try some ketchup  Q: How will the flavorful be effected if i dont include the paste A: It might be there for body, but more likely for the umami kick that tomato past helps with  Q: any other suggestions or tips? A: You could also open the small can, use what you need and put the rest in a baggy in the freezer  <sep> FOLLOWUP_Q: How long will it last in the freezer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8ea9986489bc4b14aac27cc23c553b39",
            "input": "CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu for 10 people. I want to start off with an appetizer. any suggestions? A: If I have to cook for a big group, 9 times out of 10, I go for scampi  <sep> FOLLOWUP_Q: That sounds great? what is in it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1278bac6fd4e4c52b283a0b585dcf394",
            "input": "CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search \"coffee roast level chart\". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans? A: you can roast the beans some more. However the results will probably not be great  <sep> FOLLOWUP_Q: Would roasting it in the oven work the best?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-554001825bfd4d1ba9cc159b15d795f3",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for \"15 cardamom pods, crushed\". Do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar  Q: are they easily removed? A: The seeds should separate from the husk easily then  <sep> FOLLOWUP_Q: Does the shells add any flavoring?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ee8932e2b6e2419d80de666bc9d8eec0",
            "input": "CONTEXT: Empirically, you could use a salinity meter-- one that is made for checking salt water fish tanks. The only other thing I can think of that would drive seasoning into the meat would be cooking in a pressure cooker. I believe some grocery stores employ such a method on chicken before finishing in a rotisserie. Certain fried chicken chains also deep-fry in a pressure vessel which could yield similar results.  <sep>  Q: How Can I Tell If Meat Has Been Brined? A: you could use a salinity meter-- one that is made for checking salt water fish tanks  <sep> FOLLOWUP_Q: That is ok. ###What is involved in the brining process?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0863969544aa4fea8cc30277c9de1e8b",
            "input": "CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot? A: If you left the meat in there for a very long time it would eventually approach 212F and start to get tough  <sep> FOLLOWUP_Q: How long should I cook small cuts of steak to \"medium\"?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d26b9e0c934f4bfeb946eb70dc179369",
            "input": "CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap  <sep> FOLLOWUP_Q: Would washing dishes with soap be more efficient?###",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d640caa7a63d4d93a6986ad41066db12",
            "input": "CONTEXT: ...as long as it needs to, depending on a wide variety of factors.You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all. If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let it rise as long as it needs to before baking - which will depend on the dough and the room temperature.Or you can let the bulk dough warm a while.  <sep>  Q: How long should bread dough warm up after cold fermentation?###I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. A: as long as it needs to, depending on a wide variety of factors  <sep> FOLLOWUP_Q: If it makes a difference it's sourdough whole wheat/white/rye in equal proportions fortified with nuts and seeds.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e2f809e4f59a4752b6c5e5c549b0059e",
            "input": "CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a \"knockoff.\"I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything  Q: Is one more authentic than the other? A: hence people calling American Lea & Perrins a \"knockoff  Q: Is there a difference between using malt and white vinegar? A: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking  <sep> FOLLOWUP_Q: Is there really a difference between the two?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d5e9cd3345ca4678be7447407056f9b3",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π  Q: Can I make a deep dish pizza with it? A: presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep  Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep> FOLLOWUP_Q: How much hot water should I use in the mix?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-49b40b324bd54d349845b9a3bcc9258f",
            "input": "CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom.  <sep>  Q: Do I need to seal the food with food wrap before put them in the fridge? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge  <sep> FOLLOWUP_Q: What are benefits of wrapping food in plastic wrap besides keeping food moist?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-70434661ab53460ab5bdfda6d2bd3c41",
            "input": "CONTEXT: It really depends on the density of the bottom sponge. If it's too light, you might have a problem. To be doubly sure, take some wide straws (the ones about 1cm across) stick them in the bottom layer, then snip them flush. These will act like columns to support the top cake.  <sep>  Q: Is it possible to stack the top tier cake without using a cake board?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-65343697caaa4246a83d8902c383cfe3",
            "input": "CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee.  <sep>  Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice  Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do? A: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice  <sep> FOLLOWUP_Q: Is there another oil I might have, or is olive oil the only one?###the only one to use.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ba05f8f512b946abb54a056ab4a4dc28",
            "input": "CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time.  <sep>  Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again  Q: What temperature do I need to bring it to for it to become honeycomb? A: I would suggest just eating it as a toffee like candy  Q: Should i throw the badly cooked honeycomb away? A: chalk it up to experience and watch the temperature more closely next time  <sep> FOLLOWUP_Q: Would it be a waste to through it away?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d7fcfd5693cd43d0b080876ec27827c8",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine? A: to remove excess (unflavored) water from the exterior  Q: how is gelatine used? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  <sep> FOLLOWUP_Q: What would the next steps be?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d5e7ac71518d428284df93053b65eea8",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: Can you give me maybe 2 or 3 specific types?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e41e46e8c66547baae2f8cfb049493de",
            "input": "CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: Hello, I am trying to find an extender/filter for my spice mix. Any recommendations? A: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise  Q: It does not change the texture much but will it change any other properties of the mix? A: the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty  <sep> FOLLOWUP_Q: So this is not gluten free?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b00d5041f01d4d128342daab2dbc8721",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: Ok, how do I use them? A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder  Q: What can I use the powder in? A: If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them  <sep> FOLLOWUP_Q: Can I use dry chilis Only to make a paste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e49229ff270840af8031031eb17b3205",
            "input": "CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being \"impossible to pour\" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can you give me advice on making brownies? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  <sep> FOLLOWUP_Q: How long should the mix sit for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4f43730b50ef4d2b9040fe1bf040c886",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: How can I make cake mix less sweet? A: theoretically you could add sour things  Q: What kinds of sour things do you recommend to add/ A: A sour icing, or a sour sauce to serve it with, might be a better bet in that vein  Q: Would certain cake mix flavors be less sweet than others? A: you'd be best off shopping around for cake mixes that are more the level of sweetness you want  <sep> FOLLOWUP_Q: Do you have any other ideas for tempering sweetness?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2cf304cee19d47e0a9d28112959ff33b",
            "input": "CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go?###20 years ago, the most common type of rigid spatula (or \"turner\") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon.### These spatulas were not very durable (leading edges tended to melt), but they were very very good for making eggs and other delicate non-stick-pan dishes. A: they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely  <sep> FOLLOWUP_Q: Why did manufacturers stop making thin, smooth plastic turner spatulas?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-661ea73d0d0346369d39c6696bede626",
            "input": "CONTEXT: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety. They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm. Unlike pure coconut or palm oil, they do not act very brittle when cold, and also they soften gradually instead of suddenly melting like eutectic solder. These should be on the top of the list of things to try...Also, some recipes recommend using more than one type of fat in pastry, for more interesting texture (eg such margarine, and smaller flakes of a hardened coconut fat).  <sep>  Q: Are there any butter alternatives for baking pastry?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-99daab4b46fa46fc9a91594d728b7738",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone  Q: Can I do this myself without using a butcher? A: you could age it yourself if you have a climate control area to keep it at the correct temperature  Q: How long do I age it for? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving  <sep> FOLLOWUP_Q: Is there any other method I could use to achieve my goal?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6707eb43f4ac432c9c19c791a03f179e",
            "input": "CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt  <sep> FOLLOWUP_Q: How could the texture of Greek style yogurt be described?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b07e9d032db24c4ca742e697fa341e8d",
            "input": "CONTEXT: The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat. I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine, and comparing it side-by-side with an unbrined breast. The difference, deep into the meat, will be noticeable. It is not large chunks of the herbs that find their way into the meat, but the oils and dissolved parts. That is why you heat and steep the water before cooling it for brining.  <sep>  Q: What brine ingredients are effective? A: a fragrant herb such as rosemary  <sep> FOLLOWUP_Q: Are there others?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-86ef8cc5bd344963b70ca28da40e7a5d",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: What is the best way to freeze turkey breasts to use later?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c161051d211948a0a79345a5e33a6aa3",
            "input": "CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.  <sep>  Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket  Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this? A: you could try to find another basket (I don't know if they are sold separately, but it is worth a try  Q: What kind of a mesh basket should I look for? A: if the mesh is coarse enough  <sep> FOLLOWUP_Q: Could cooking the potatoes for more or less time, or at a different temperature, help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c714743a7b6344d5b8c74047ecd6684d",
            "input": "CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken\".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: I am not the best baker, how can I fix my dry crumbly cookie dough? A: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken  Q: yes as I roll it the dough is very dry, is there anything I can do to fix it? A: if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  <sep> FOLLOWUP_Q: Should I even worry about it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-51c5a4a35abc41369843599cd32a65a1",
            "input": "CONTEXT: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff. All of that said, in many people's opinion, nothing is really quite as delicious as true Parmigiano-Reggiano.  <sep>  Q: Is there a Cheaper alternative to parmesan cheese?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ab0ca98528bf40969ae1636a3a11f2f2",
            "input": "CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: ou can candy rose petals with egg whites and sugar  Q: Do you think I can uses the roses to make rose water? A: If they've been sprayed with pesticides, you don't want to be eating them  <sep> FOLLOWUP_Q: Is rose water the only way to use roses in cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-df11c24692484fe497e7ef3ddaef3342",
            "input": "CONTEXT: Yes, it would taste different-Sugar chrystals are made of sucrose saccharose(glucose combined with fructose), if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits into its monomers-fructose and glucose(invert-sugar). Fructose fits into your taste receptors better than sucrose or fructose causing it to taste sweeter(1.73 x sweeter).  <sep>  Q: Is Sugar in tea better if put after boiling? A: if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits  Q: How do I make the tea stronger tasting? A: nom  Q: What measurement of water do I use? A: c  Q: I've heard using real china effects the taste, is this true? A: fru  <sep> FOLLOWUP_Q: How would brown sugar taste in a cup of tea?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d82f34e7977d4bad8a559a3d3f491c11",
            "input": "CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant  Q: Is that why it kills the other spices? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami  <sep> FOLLOWUP_Q: Are there any foods to use Asafoetida in?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6eb2c0d79d124423b3e44fd636aab337",
            "input": "CONTEXT: Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.  <sep>  Q: Can I add seasoning to the beurre manie? A: use combinations of nut and seed pastes, coconut milk, yoghurt, cream  <sep> FOLLOWUP_Q: Would ginger be a good flavoring?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-741105af05d540f698cc0502c3ba8635",
            "input": "CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used  Q: Will blending onions with burgers get rid of the textured vegetable protein taste? A: Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle  <sep> FOLLOWUP_Q: Will baking the burgers with onions right away effect how bitter the onion taste is?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-126075a5fc9d483e87f130ff5b00f066",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  <sep> FOLLOWUP_Q: What is the right about of salt to add?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-63b86fda39b74a3d8306ece1b574c6ea",
            "input": "CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate  Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water  <sep> FOLLOWUP_Q: Would this make the food more dry?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d9143637ae1243af977217af31a31f9d",
            "input": "CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of flavourings? A: My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides  <sep> FOLLOWUP_Q: So should I form the patty to a bare minimum so the strands of ground beef are still visible?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-70244ae1762946f79d131e0adba85c35",
            "input": "CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. \"Refrigerate after opening\" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: How to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich  <sep> FOLLOWUP_Q: Then what should I do next?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5b1d5aecfe0f4e0ea56ae4624984c55d",
            "input": "CONTEXT: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water.  <sep>  Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl  <sep> FOLLOWUP_Q: Is it safe to do that way?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d78f11d994a045eabcd023813a6d02a0",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally  Q: Is there any thing else I should use to season the steak with? A: I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior  Q: Is there anything else I should know about seasoning a steak? A: It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak  <sep> FOLLOWUP_Q: Is there a website or other means that I can use for reference?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-db39d1554b824c5fbc0f07db75dd29d9",
            "input": "CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe  <sep> FOLLOWUP_Q: Will using vodka make the chilis alcoholic?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-233ac806bcec48ef824946e73e463825",
            "input": "CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: You aren't destroying calories, you are adding water (=0 cal) to the dry rice  Q: So to maintain the same calories I just don't drain the water? A: the rice absorbs the water  <sep> FOLLOWUP_Q: Is there a difference in the calories or say white rice compared to brown rice ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c98e22fcc46e482eb8f9f01e870bf9b9",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch  Q: Would doubling or tripleing the recipe make it to heavy to rise as fast? A: If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes  Q: So the temperature will effect the rising time? A: warmer dough rises quicker than cold dough  Q: Is there a suggested temperature to proof your bread at? A: room temperature  <sep> FOLLOWUP_Q: Is that why recipes call for adding warm milk or water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e812ddc27f7b4df487c118f20c51897a",
            "input": "CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and \"rest,\" about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge.  <sep>  Q: I tried to make black bread in the microwave, but why didn't it work? A: 240 C sounds way too high to me. 150-180 C  Q: What can I do to fix it for next time? A: 150-180 C  <sep> FOLLOWUP_Q: Is the ready-made dough mixture okay to put in the oven even though it says microwave?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-226eecc141224b47b2c9c13fde0d8604",
            "input": "CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions  Q: Would you recommend it in relish? A: It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles  <sep> FOLLOWUP_Q: What about with carrots and onions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e149ab1784334385a52f34d6e4937d9a",
            "input": "CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will \"seal\" (in a way) and stay together as they cook.  <sep>  Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: if you add them to hot water they will \"seal\" (in a way) and stay together as they cook  <sep> FOLLOWUP_Q: Why does it say to wait 5-10 minutes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fc82efe82ceb4d2b8357e9e2c0fd0d67",
            "input": "CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry? A: It is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum  Q: Will Mexican food pair well with dark rum? A: Caribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc  <sep> FOLLOWUP_Q: Is rum used in other dishes similar to this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5ebf5552d9cd478e9b1409d9589aeea8",
            "input": "CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When and why would one infuse flavor into sugar for baking? A: where you just want a hint, infusing the sugar is great  Q: Why not just add the ingredient directly into the recipe? A: The classic example is using stripped vanilla pods to make vanilla sugar  <sep> FOLLOWUP_Q: How do you do it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bb91441205a84e7fa808a5f82d799ae0",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: frying  Q: What are the benefits of frying a steak? A: frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: How hot would the pan have to be? A: A good, heavy, screaming hot pan is required  <sep> FOLLOWUP_Q: What kind of pan would I need to use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-12a55fd8327e467e8f5a37e4fb967412",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  Q: So how can I cook Japanese Style rice ? A: I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  <sep> FOLLOWUP_Q: What is the water to rice ratio I should use ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-73c637e75c44458788196169d1baa233",
            "input": "CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: How do I get my pizza dough to rise? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What temperature should the water be? A: It should be between 105-110  Q: What else do I need to consider A: Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast  <sep> FOLLOWUP_Q: Do you have any tips on baking or oven temperatures?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eae00cd69fbc400984368537c21bca30",
            "input": "CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.  <sep>  Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket  <sep> FOLLOWUP_Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10148486ba504c48be1273b3af578409",
            "input": "CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: My homemade ice cream texture is gritty/sandy, any advice? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: How should I do this? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom  Q: What would the next step be after dissolving the sugar? A: That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours  Q: How do I get the best texture? A: in my experience heating to dissolve is pretty much standard in ice cream recipes  <sep> FOLLOWUP_Q: Do you have any other tips or advice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00fb802524624e3dbb851c4572256640",
            "input": "CONTEXT: When metal is exposed to microwave radiation, an electric potential difference can develop as the microwaves generate electric charge in parts of the metal. Flowing electricity can cause sparks as electrons migrate to places of lower potential. Solid metal is susceptible to this because its electrons are relatively loose, making it a good conductor of electricity.Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: first because its electrons are secured in bonds with other atoms, and second, because the Ca atoms are not aggregated together but intermixed with nonconducting ones.  <sep>  Q: How come heating milk in the microwave is safe? A: Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: fi  Q: Why doesn't it behave the same? A: first because its electrons are secured in bonds with other atoms  <sep> FOLLOWUP_Q: Are there other reasons?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7bc068226afa4b3cb19b78d41452db8d",
            "input": "CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: really high heat and pan-fry in a single layer, very quickly  Q: I really enjoy pan frying zucchini in a small amount of olive oil Sometimes it overcooks with high heat. A: The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water  Q: It always turns out tasting great, but it is often times really soggy. A: wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely  Q: never thought of that ### Is there any way to pan fry the zucchini without making it soggy? A: get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan  <sep> FOLLOWUP_Q: thanks###anything else you can tell me",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e1a807494f0845e38cb2545d6651e244",
            "input": "CONTEXT: The bundt pans come in 6 cups, 10 cups, 12 cups. I'd go with the middle size as most recipes call for a 10 cup pan. Non-stick is best, though I always give it a spray anyway. They are usually made of cast aluminum. I've had no problem with those. As a beginner, stick to a simpler pattern than one with a lot of nooks and crannies.  <sep>  Q: How do you choose a Bundt cake pan? A: Non-stick is best  Q: Are there different non stick materials? A: They are usually made of cast aluminum  Q: Do they come in different sizes? A: The bundt pans come in 6 cups, 10 cups, 12 cups  Q: Which is the most common? A: most recipes call for a 10 cup pan  Q: What is the best brand to buy? A: As a beginner, stick to a simpler pattern  <sep> FOLLOWUP_Q: What is the diameter of a 10 cup pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1ce220a7049c4ae19444690870204131",
            "input": "CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  Q: Hello?###What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone  <sep> FOLLOWUP_Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-52f9db6051d54991960587efc1c33f57",
            "input": "CONTEXT: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.Absolutely never use raw chicken or pork meat!  <sep>  Q: Hi there###What makes the raw meat in this recipe not dangerous? A: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens  <sep> FOLLOWUP_Q: Okay, what does the sauce that goes with this include?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1e5bc571784e48fab3b35ca594ec20d4",
            "input": "CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: What is the minimum internal temperature for chicken? A: the 100-120F range  <sep> FOLLOWUP_Q: Why do I need to hit a minimum temperature?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-264a55e527984ba09078d64c6fd2db42",
            "input": "CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe  Q: Will using vodka make the chilis alcoholic? A: Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary  Q: Would injecting them with oil or vodka make them soggy? A: experimentation would be necessary  <sep> FOLLOWUP_Q: Is there an alternative to chilis I could use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c8aef1a52d2944ef8a4d33cb7759b625",
            "input": "CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a \"normal\" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it? A: steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid  Q: What if i put a pan of water in the oven? A: adding a tiny bit more liquid, might help with that  Q: What temperature do you recommend? A: you can increase the temperature of the oven, perhaps to 150-175°C  Q: Would the time be more or less than if ###I### steamed it? A: steamed pudding takes on the order of a couple hours of steaming  Q: So If i bake it instead would I cut the time in half? A: Doing it in the oven won't be any faster  <sep> FOLLOWUP_Q: Would I keep the ingredients, particularly the moisture, the same?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b68f8aef3d234909bee31b77e362d604",
            "input": "CONTEXT: You're comparing different quantities. A serving of cream (per your label) is a tablespoon. You're comparing that to 1 cup (or 16 tablespoons) of milk. The percentage that you're seeing is not what percentage of your dairy product is fat, but the percentage of the recommended daily amount of that nutrient found in a single serving. % Daily Value is figured using 2000 total calories per person, per day.From @Jefromi in comments: \"And a tablespoon of cream is 15g, so with 5g of fat, that's indeed about 33%, right in the expected range. Similarly the milk is 8g of fat out of about 237g, or 3.4%, what you'd expect for whole milk.\"  <sep>  Q: Is my heavy cream not actually heavy cream?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-959d0da62d25402199ded4e117857966",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  <sep> FOLLOWUP_Q: Could I put chilli as a seasoning?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c5247c87945641699477f06abb882e4a",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  <sep> FOLLOWUP_Q: How can I tell if it's bad?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-54ac1a87b4034252a344e40a6cb29612",
            "input": "CONTEXT: Yes it will probably be safe, but it might not be very good. Keep in mind if a sweet potato is cooked properly it doesn't need any seasoning at all. Bake it until it's dark on the outer layer of flesh and the potato will be so sweet you'll wonder why you don't cook it that way all the time.  <sep>  Q: Can cinnamon spoil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c8da2945f13c47e39872ac661da4890e",
            "input": "CONTEXT: I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.  <sep>  Q: What to do with ginger leftover from ginger ale production? A: I have used excess ginger by candying  Q: So, there is usage for those leftovers, how? A: I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely  <sep> FOLLOWUP_Q: How much candy can you make from say half a pound of the pulp of ginger?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c118a635a1f245e9b74e4da582f7a36d",
            "input": "CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so  <sep> FOLLOWUP_Q: But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly...I wonder why this is different?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0d046facaa404d499cd9759e5ec03e8f",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid  Q: Is the water the only component, or are there others? A: Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily  Q: What else can you tell me about the science of it? A: the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50  <sep> FOLLOWUP_Q: Can the marshmallow caramelize in the microwave?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c70ea783465644c9b11e18573ed954d9",
            "input": "CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a \"normal\" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it? A: steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid  Q: What if i put a pan of water in the oven? A: adding a tiny bit more liquid, might help with that  Q: What temperature do you recommend? A: you can increase the temperature of the oven, perhaps to 150-175°C  Q: Would the time be more or less than if ###I### steamed it? A: steamed pudding takes on the order of a couple hours of steaming  <sep> FOLLOWUP_Q: So If i bake it instead would I cut the time in half?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4815d89cd038443889a8b0f37144c402",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  Q: Where exactly is it located? A: New Brunswick, Canada  Q: Do you know exactly what companie?###companies*? A: I've been buying at Sobeys  Q: Do you get good ones over there? A: I too grew up with it for making the best fish cakes  Q: Have you ever tried its chowder? A: we have not been able to buy it for over a year now  <sep> FOLLOWUP_Q: Do you know or are you aware of any other locations that might have them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d1a14a26eec54766b59c6e6caa87d827",
            "input": "CONTEXT: I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it.  <sep>  Q: have you untwist a salt shaker before? A: I always submerged mine in warm water and, bare handed, worked the cap until it came free  Q: I can try that but is there a better way? A: The water should dissolve the salt with the help of the mechanical action  Q: Hmm, would it be a good idea to use pliers to pry it open? A: You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it  <sep> FOLLOWUP_Q: Will that work quicker than soaking in water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4066e4cf86cd405497c71cda4af95867",
            "input": "CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-074c73eb34e34aba956481fe425c5127",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I use olive oil to infuse with chili? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work  <sep> FOLLOWUP_Q: Is there a difference in flavor with different oils?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-51a42badc100464d9f14c4ba649f5946",
            "input": "CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight  Q: I left it on the kitchen table but it was out of the light. Any other reasons? A: Another possibility is that it was just past its date  Q: What about the temperature of the room? A: room temperature easily goes above 30, and even above 34-5 on certain days  <sep> FOLLOWUP_Q: Is it edible if the white pith is rotted?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1976187823684ebf876435c94ba00b28",
            "input": "CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: oil temperature is too high or your fritters are too large  <sep> FOLLOWUP_Q: What advice can you give me on temperature and size?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7a29c36d5a494c36b11d17851fd394c8",
            "input": "CONTEXT: Chocolate and cocoa powder are two different thingsFor drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fatFor the chocolate milk taste you generally want the milk fat favours, not the cocoa fatIf your cocoa powder is not bright enough, adding a little coffee will help, as will a little more roasting of the cocoa powder, but be careful, it burns quickly. I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener**In some countries you can buy \"extra\" or \"premium dutch process\" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour** The \"that tastes nice and different\" reaction  <sep>  Q: Any suggestions for making belgian chocolate milk? A: In some countries you can buy \"extra\" or \"premium dutch process\" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour  <sep> FOLLOWUP_Q: Should I go for 6% or so fat content, or should I go with whole fat milk and a little cream?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-64ab9628381f42899432ea294b038c88",
            "input": "CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How can you make turkey juicier?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9bd926aa28a84fa1afcdfcf1f88a4652",
            "input": "CONTEXT: I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.  <sep>  Q: What to do with ginger leftover from ginger ale production? A: I have used excess ginger by candying it  Q: some kind of candy? A: I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely  <sep> FOLLOWUP_Q: Is that it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-31cabd2b82a242a5aa387c1c1c22e503",
            "input": "CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes? A: I'd assume that the whole vs. cracked isn't going to be helpful in removing them  Q: Why not crack them to use less? A: Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  <sep> FOLLOWUP_Q: Can you tell me what you mean by surface area with the peppercorns?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-33daea76c20b45119f8b1873e0d8f411",
            "input": "CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: How do you add moisture to gluten free, egg free muffins? A: Increasing the amount of yogurt and/or banana mash should work best  <sep> FOLLOWUP_Q: What about increasing the amount of butter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-08011bb302f041b0a207bb95ea54cc48",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: How should I cook it then? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What should I put in the pan to fry it? A: I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however  <sep> FOLLOWUP_Q: what liquid should I add?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-199483a0bfc14fc8bfc33229c9985f0c",
            "input": "CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of \"It's not good yet\" - it can come from \"not enough seasoning\" or from \"not enough salt\", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste  Q: can you tell me more about it? A: When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well  <sep> FOLLOWUP_Q: Thanks .. any other hints?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-34d814fc45fc40f1a199fcd1fa9de6ee",
            "input": "CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle  <sep> FOLLOWUP_Q: What other tips can you provide me with for choosing a knife?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b4ada6beee624e5e9753c217b80d14f8",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: I love mixing drinks in cocktail shakers but wonder if I use carbonated drinks in this is a good idea? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  Q: So you are not aware of any recipes that uses a little soda water in a shaker? A: The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix  Q: You said I could find recipes online? A: de o  <sep> FOLLOWUP_Q: What would be the most trusted sites to check recipes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-89e00e17957547028872a3ef20a39ed1",
            "input": "CONTEXT: If you have a gas stove, you need a hood to send the exhaust outside. One that recirculates is not sufficient.In my experience, the recirculator hoods work OK if you're not doing a lot of cooking. If you do, however, you'll end up with a nasty, greasy dusty coating on everything in your kitchen. I wouldn't bother with a recirculation hood if you ever cook things that involve grease or smoke. For someone who mostly heats up processed foods, it's probably good enough.  <sep>  Q: Are recirculation extractor hoods good? A: In my experience, the recirculator hoods work OK if you're not doing a lot of cooking  <sep> FOLLOWUP_Q: How good are they?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b50e2102bf744fb4a254ca6c4f4d8a62",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake  Q: Are there any cake mixes that are less sweet out of the box? A: You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them  Q: Can I add lime to cut down on the sweetness? A: I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening  <sep> FOLLOWUP_Q: Are there any sour things that you think might work best?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3e07d2aa4a6b42269a8bafacaa5ca1c8",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I fix Sushi rolls opening up? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Oh yea, Can you suggest how i can make them? A: Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last  Q: What can I do to complete the process? A: If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together  Q: Will this stop it from opening up when taking them with chopsticks? A: it should help it stick together  <sep> FOLLOWUP_Q: Do you have any additional suggestion on making Sushi rolls?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-00bea0287f854beba2d755583b555b4d",
            "input": "CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Is there a good reason to use glass rather than plastic for refrigerator pickles? A: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic  Q: Is there anything else I should keep in mind? A: is if you we going to can your pickles for extended shelf life  <sep> FOLLOWUP_Q: Is there anything else that would help me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9b7ffe164ace4aa5895015d1b37b8087",
            "input": "CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan? A: With this particular recipe, I'd be inclined to toast them but leave the skins on  Q: How fine should the almonds be ground? A: measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar  Q: Can I grind them using a food processor or a coffee grinder that I already have in my home? A: This can be done in a food processor  Q: Is there a store-bought product that would help me get the right consistency better then a food processor? A: The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it  Q: How long should I grind the almonds (200 grams) for? A: overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far  <sep> FOLLOWUP_Q: My recipe calls for 200 grams of sugar, should I add more or less?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9adb617706cf4602adc56aebdabd8465",
            "input": "CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: What can you substitute for wine when making homemade salami? A: The solution here is to look for another recipe, one which is safe but does not contain wine  Q: Most of the recipes I found use wine. Would citric acid work as a replacement? A: Substitution in preserved foods are generally considered unsafe  <sep> FOLLOWUP_Q: So is the wine used as a preservative?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-95d10e5e20bf47e195a75b77671f6862",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: I made kubideh kabobs with saffron rice for my fiance and I last night, and it was a huge success. However, my fiance wished we had some mast o khiar (yogurt-cucumber sauce) to go with it, as what we would normally get from a kabob takeout place### Now, given that this is the first time Persian food has ever been made in this house, I have concerns about any reasonably sized batch of this yogurt sauce being consumed in time. A: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that  <sep> FOLLOWUP_Q: how long might this be safely stored in a refrigerator?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-96c481dc5c4f460281d6ccb5663beeba",
            "input": "CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  <sep> FOLLOWUP_Q: The skins on mine always come out clingy, does this help with that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4f2317792f2f489a8cb29274c75cc051",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  <sep> FOLLOWUP_Q: Will I be able to eat with a knife and fork?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-471302cf23c440f782d0df1330caaefb",
            "input": "CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: what is the best way to store bagels?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-94118e4b86be405e94cc1557b05c42e1",
            "input": "CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain.  <sep>  Q: What is the best way to infuse garlic flavor in the bland brown rice? A: I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes  Q: How much would you use for 5 tbs of uncooked rice? A: How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste  <sep> FOLLOWUP_Q: Do you have any tips to make the dish flavorful but not over powering?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-953aa1effb8a49c4999491b37dba7a42",
            "input": "CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word \"vinegar\" derives from the Old French vin aigre, meaning \"sour wine\".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine?###Is there a specific smell it should or shouldn't have? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia  Q: What do you need to put into the wine to make it turn into vinegar? A: The word \"vinegar\" derives from the Old French vin aigre, meaning \"sour wine  Q: Or do you just leave it out? A: t is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates  <sep> FOLLOWUP_Q: What can wine vinegar be used for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6158752f08c44e0aaafc7c94ff745d35",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallow get so puffed up in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid  Q: How big can they get? A: 1 mL of water becomes ~1.36 LITERS of vapor  Q: How hot does it have to be for them to poof up? A: gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50  <sep> FOLLOWUP_Q: How hot does it have to be to increase volume by 100%",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-94730d6f810f48ebafcf851aea4082db",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: Why was there not enough foam in my garlic foam with soy lecithin? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam  Q: This was my first attempt at making a foam using soy lecithin do you think that will help? A: If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral  Q: I used an immersion blender do you think that made a difference? A: Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it  <sep> FOLLOWUP_Q: I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk anything else I should use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2d388242257e43eba2493af1dd53c231",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  <sep> FOLLOWUP_Q: Should I separate the white stem from the leaf and eat both?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-21fb94aff6004288af13ee499453688e",
            "input": "CONTEXT: Yep, cocoa and cacao are the same thing.The 72% has sugar making up the rest of the mass. The description on amazon actually mentions that it's 27% sugar and 43.5% cocoa butter. The rest is cocoa solids, the chocolate-y stuff. As you say, that particular brand is pretty expensive; it's also pretty popular and well-regarded. Since it has plenty of sugar in it, you can use it for pretty much anything, including things like coatings, or even just eat some.The 100% is unsweetened (there's no room for any sugar in there) so it's really only usable for things like baking, where you'll add some sugar. It's unlikely to be pleasant to eat on its own.For what it's worth, usually in English you'll hear cacao only when referring to the overall cacao seeds and their use as a component of chocolate. It's not common in non-culinary contexts. For example, we'll say \"cocoa powder\" not \"cacao powder\".  <sep>  Q: Chocolate: difference between \"Cocoa Mass\" and \"Cacao\"?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7643434e9f2c42baa93faec78aa24a82",
            "input": "CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer.  <sep>  Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like  Q: How about if I want to keep them whole? A: As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer  <sep> FOLLOWUP_Q: Can I keep them not refrigerated?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-20e339b3c3a648b0872dd0bb6fa33dc4",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7a30ec03440b4b21b85adca39301f16d",
            "input": "CONTEXT: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. Once it is ripe, it can be stored in the refrigerator for at least a week. This way, it is ready to use whenever you want it. Fortunately, there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much.Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely. Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature.  <sep>  Q: Will avocado stay fresh longer if stored in the refrigerator? A: Once it is ripe, it can be stored in the refrigerator for at least a week  Q: Is there a certain temperature that is best? A: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature  Q: So, should I store it in the refrigerator after or before it's ripe? A: Once it is ripe, it can be stored in the refrigerator for at least a week  <sep> FOLLOWUP_Q: How many days does the refrigeration slow the process?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d69d2a5b70414d7eac22be653a75bec8",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: What is a thorough way to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  Q: We've had it for about 6 months now and I'm noticing pink mold...will it remove the mold? A: will kill off any organics growing on it  Q: What might be causing the pink mold? A: In my experience, the pink stuff is a mold  <sep> FOLLOWUP_Q: Do you think food particles could be causing the pink mold?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-78ca614bb0ca409e86f40efe5f279737",
            "input": "CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar  Q: Does honey also make a good substitute? A: An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms  Q: Is jaggery like granulated sugar? A: almost identical to palm sugar, just made from sugar cane rather than palms  Q: What are some other good substitutes? A: ight brown sugar is your best option  <sep> FOLLOWUP_Q: If I don't have brown sugar, could I use molasses?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-051fad73bda34d0782546f0e436cfe89",
            "input": "CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved  <sep> FOLLOWUP_Q: how would describe the casserole?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d8960d63250744ceaf4e7467d70fae7a",
            "input": "CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: What makes you say that? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them  Q: How long should I confit or braise them? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first  Q: At what temperature? A: 200 degrees  Q: Are there any other steps? A: then resting them in the fridge for a day or so in oil  <sep> FOLLOWUP_Q: What abouy the grilling process?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e9446516304d42e2af1916a3fb554db1",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  Q: Can I just melt the chocolate in my microwave? A: Chocolate is an odd substance when it comes to melting and hardening  Q: What is the best way to prepare my chocolate if I'm dipping something? A: If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering  Q: How is coating chocolate different than regular chocolate? A: if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored  <sep> FOLLOWUP_Q: Is white or regular chocolate easier to temper?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1146dc450fcb44b7b65ccb2fd2a9a50e",
            "input": "CONTEXT: The smell is of rancid fats in the flour. It is a very distinct smell, but hard to describe. I would agree that \"sour\" is part of it. The best way to learn is by comparison. Smell some fresh, clean flour and remember what it is like. Any kind of unpleasant odor than that is rancidity. You may have smelled it also if you opened a box of cereal that has been around too long, or even poppy or sesame seeds - anything with fats that sits around at room temp will eventually go rancid.  <sep>  Q: What does flour smell like when it goes bad? A: It is a very distinct smell, but hard to describe. I would agree that \"sour\" is part of it. The best way to learn is by comparison  <sep> FOLLOWUP_Q: Does that mean it's spoiled?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8d6f94e5d7b846e68167dd1191b8978a",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce  Q: Is that suitable for someone who doesn't eat shellfish? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  <sep> FOLLOWUP_Q: Do I use the same amount that I would have used of clam juice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1442ad572d2d4bef8c5a4f7b452e11b8",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4  <sep> FOLLOWUP_Q: What should I use to pound it with?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3c20e31794004ebbbddac54f32c89723",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in the pan when frying ground beef? A: The hot oil helps to transfer heat from the bottom of the pan to the meat  Q: Isn't there already enough grease in ground meat? A: nly need a spoonful of oil  <sep> FOLLOWUP_Q: Is it used for pans that are not non-stick?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bcd08586899e463d986d268192604335",
            "input": "CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6d7a82b7d5bf408b85f8af4b2f0ac256",
            "input": "CONTEXT: It won't turn bad, in fact it may make it last longer. You may have madeira-ized it (see below)Madeira wine is known for it's extended \"shelf life\" after opening because of it's unique process of being heated to as high as 60 degrees C (140 F).You may find that in the Campari some of the sugar may have crystalised. This may slightly affect the flavour, but it most certainly won't make it turn bad.  <sep>  Q: Do unopened bottles of Gin and Campari turn bad in extreme heat? I have just returned home and noticed I have left a bottle sitting in direct sunlight",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-935f00cd72c545648bd631fa15f93803",
            "input": "CONTEXT: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).How hot was your kitchen?How long did they sit out?And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain.  <sep>  Q: Homemade pizza left out overnight, is it safe to eat? A: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat  Q: Will it kill us if we eat it? A: What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place  Q: Would yogurt cheese, peppers, and onions be safe as toppings since it was left out overnight? A: Cured meats like pepperoni are safer longer (that's why they're cured in the first place  <sep> FOLLOWUP_Q: Did I mention the the pizzas that were left out were uncooked?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b892aa4475ce485bb48903c27aa35421",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-42d7eed64b1a4b9db79b9e0454dadb70",
            "input": "CONTEXT: This isn't the \"quick\" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I \"fry\" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of \"mashing\". So, if you're more looking for less effort, than necessarily for \"quick\".. this could be your answer :)  <sep>  Q: How to quickly make refried beans (or thereabouts) using Kidney beans? A: This isn't the \"quick\" nor the healthy answer, but I personally do a twice-cooked system  Q: No matter how much or long I cook and/or mash the beans (while adding water), the skin never quite \"liquidizes\" ? A: I \"fry\" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour  <sep> FOLLOWUP_Q: Do you think maybe I should use a different kind of bean for better results?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-07882ce249664ec78da06558611eff59",
            "input": "CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  <sep> FOLLOWUP_Q: Why is it a bad plan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-246ad8e299c7438dbdc115499e74ebd6",
            "input": "CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: toning down the fresh chilli picquancy###I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all \"melted\" in the pan, looking more like leaves, i.e they lose shape. A: It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them  Q: I see###any other tips for me? A: Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary  <sep> FOLLOWUP_Q: Thank you for your help",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-27ef7f8debfe40149b4fddfb2a8abcee",
            "input": "CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What other changes could I expect? A: when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper  <sep> FOLLOWUP_Q: I still get the flavors this way?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9f57610d10e845f597044bd10a34c842",
            "input": "CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid  <sep> FOLLOWUP_Q: is it better to use just the seeds not the whole pod?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d8587c243bfe4480b27e0451d14bd47d",
            "input": "CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once.  <sep>  Q: Can I re-freeze fruit? A: f you refreeze, you can be sure that the raspberries will freeze into a giant block  Q: I had let them thaw but have put them in the fridge since I realised my mistake. Am I able to refreeze the berries or should I find some immediate use for them? A: refreezing is no big deal  <sep> FOLLOWUP_Q: What are the risks / consequences if I do refreeze?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c7aee4e52fb448429e57367afb0ebc21",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice for a salad recipe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7016f0a185724d7b8232732920ad859f",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: I was wondering how to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Is there anyway I could do to prevent these egg shells from getting in the egg in the first place? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  <sep> FOLLOWUP_Q: Well how should I crack them then?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3ba86ad8a86e4dd58158e19b5315ee06",
            "input": "CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  Q: Are wooden skewers reuseable? A: runs the risk of burning the skewers  <sep> FOLLOWUP_Q: How much less time should I grill kebabs with metal skewers?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9a65404073df4f299c0149ba8b6cc683",
            "input": "CONTEXT: Very simply, bake it for the recommended time in the recipe. Then if it looks golden brown (note that if the air in the oven is not humid enough the bread may stay pale, on a side note a humid oven helps to develop a good crust), tap it in on it's base and if it sounds hollow its done. If it feels soft in the base and not hollow or If its still not golden brown, put it back in the oven for a few minutes then try the tap check again. Although you stated you dislike the thermometer technique, for others reading the bread should have an internal temperature of 200F or 94C, if not return it to the oven for a few minutes until it is.  <sep>  Q: How can you know that your bread is done?###Most bread recipes give an estimate to how long that bread must bake A: Very simply, bake it for the recommended time in the recipe  Q: However, I find it hard to check whether it's done or not. ###Most bread recipes give an estimate to how long that bread must bake A: tap it in on it's base and if it sounds hollow its done  <sep> FOLLOWUP_Q: Thank you for your help###Any other suggestions for mw###me",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-df8ee4c8c1e14288879c701439de40a7",
            "input": "CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: Substituting butter for oil: Does it matter for baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil  Q: Do you know how I would do that? A: you need to adjust the liquid content accordingly since you are going to have more water than you planned  <sep> FOLLOWUP_Q: Do you have a recipe you could share for muffins that taste buttery?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b9c56c0b85ed4129b9671b45504228d6",
            "input": "CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  Q: So yes or no? A: If yo  <sep> FOLLOWUP_Q: What is something I can do with frozen caramelised onions besides eat them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-663ad9bc5673408cb213b96f96ce31eb",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Are there any other reasons to use passata? A: much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes  <sep> FOLLOWUP_Q: Does it look any different?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-606409190766467881e058f0ff55d08c",
            "input": "CONTEXT: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak.  <sep>  Q: Should I Sous vide chuck roast or chuck steaks? A: Steaks would have a higher ratio than the roast so they would take less time than the roast  Q: Which would taste better? A: If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak  <sep> FOLLOWUP_Q: How long would the roast take?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-99714b37654540e6affb71e2e54304b8",
            "input": "CONTEXT: Definitely egg white seepage, by the looks of the shape of it you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven.Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm. When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night. Never had any issue's that way. The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking...  <sep>  Q: What's this odd stuff coming out of my meringue? A: Definitely egg white seepage  Q: What would cause it? A: you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven  Q: but I also added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open. A: When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night  Q: Do you have any other tips? A: Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm  <sep> FOLLOWUP_Q: Oh, I didn't know that, is that everything that could have caused it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-db84f1ecc2b44c18b4ec14e82f70c82b",
            "input": "CONTEXT: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my \"local\" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.  <sep>  Q: What kind of flour is needed for strudel/fillo dough? A: Your best bet is a stone ground bread flour or hard flour in the US  Q: Where in the US can I find this? A: At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market  <sep> FOLLOWUP_Q: Where is my closest Whole Foods market located?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ef742d8ffa0045b79f87bd35b157db79",
            "input": "CONTEXT: It won't turn bad, in fact it may make it last longer. You may have madeira-ized it (see below)Madeira wine is known for it's extended \"shelf life\" after opening because of it's unique process of being heated to as high as 60 degrees C (140 F).You may find that in the Campari some of the sugar may have crystalised. This may slightly affect the flavour, but it most certainly won't make it turn bad.  <sep>  Q: Do unopened bottles of Gin and Campari turn bad in extreme heat? A: You may find that in the Campari some of the sugar may have crystalised  <sep> FOLLOWUP_Q: Is there anyway to fix the crystalization of the crystals?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0ce5d36873894c5ca63fa4eb1615938c",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Are you familiar with the gas range hack for greater power output? A: This seems nonsensical to try with your home stove  Q: Why is it a bad idea for my home stove? A: In a typical home stove, drilling holes will not increase the gas output  <sep> FOLLOWUP_Q: Is this gas output regulated by the knobs?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7b025f25215f48de8343a321fcac9b2b",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta 'go off'? A: it can go bad  Q: What is an indication that it goes bad? A: If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid  <sep> FOLLOWUP_Q: Does the taste change when it goes bad?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-21e8ec8c0d4b4a70b96ace4a55a97b6e",
            "input": "CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: do you know anything about Salt stick dough and shaping? A: it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise  <sep> FOLLOWUP_Q: what happens if to much flour is added?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2f8db48c0a984a43a8c0a5e1aa9abcc8",
            "input": "CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil? A: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing  Q: I read that it was be stored for up to 3 months, is that true? A: Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy  <sep> FOLLOWUP_Q: Is it bad to refrigerate olive oil to the point it solidifies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-90d10c627afe4c0e9790d730aae3060d",
            "input": "CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the \"spent\" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ? A: Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions  <sep> FOLLOWUP_Q: What is the proportion I should add flour and water in ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-703f774d47544c5b8f34d9075746a887",
            "input": "CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to \"breathe\" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses? A: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses  Q: that's interesting. What about non sparking white though? A: Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much  Q: What happens if you drink red out of a too narrow glass? A: more volatile components of the wine will be released with more wine surface exposed  <sep> FOLLOWUP_Q: how should champagne be treated?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cebab1f667d14444a34000cb01531cb0",
            "input": "CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes  Q: What exactly is Asafoetida? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense  Q: Can I use it as a main ingredient? A: This is lovely when done subtley and kept in the background  Q: Are there any medical benefits? A: it's claimed digestive properties  <sep> FOLLOWUP_Q: Any other benefits to it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ba303670cf9f42038d6d0d316ae9c1c3",
            "input": "CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate  <sep> FOLLOWUP_Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3be3a119ba08429f9d7513f56bb804f8",
            "input": "CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Use chicken fat to make a roux, and then chicken stock  Q: Is the yellow color artificial or natural, and what can be added/removed to create this? A: Chicken fat is what you want, and--this is important--no cream or milk  <sep> FOLLOWUP_Q: what is a tip I can use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-084191ab873f4ebf96ae2c67a06ea55c",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  <sep> FOLLOWUP_Q: Would a grill pan be good to use on the hob instead of a standard frying pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-abf4df0dac524449b8ead62b834b7fe4",
            "input": "CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu for 10 people. I want to start off with an appetizer. any suggestions? A: If I have to cook for a big group, 9 times out of 10, I go for scampi  Q: That sounds great? what is in it? A: I make it as an entree  Q: That sounds great I will do that. Now I am Italian and was wondering what pasta second courses you could recommend? A: Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course  <sep> FOLLOWUP_Q: I was hoping to make my second course the main course. Any other ideas? I would like something more filling.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3d814f4f9b07462aa0dfc0b3c44ea505",
            "input": "CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: how much juice should come out when curing pork belly for bacon? A: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies  Q: How will i know if the pork belly is curing properly? A: That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much  Q: How much salt should i use? A: I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge  Q: How long should i leave it in the fridge? A: Flip every day or so for a week. What I look for next is a firming up of the belly  <sep> FOLLOWUP_Q: Should I include anything else besides salt during curing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-90aa38a0bee04cdda3db056211fe8fa7",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: es, nuts are very fatty, and they will eventually go rancid  Q: What causes them to go rancid? A: They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds  <sep> FOLLOWUP_Q: What is the best way to store them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-da0dba21c87a40fc9874481afe133efa",
            "input": "CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again  Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way  Q: So I should not let them cool down at all before peeling? A: peel them while they are still warm  <sep> FOLLOWUP_Q: How long should i let them cool before peeling?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7a04e6b25adf4142a4c8ac0729845775",
            "input": "CONTEXT: The key difference from my perspective is cleaning. Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list.Also, depending on the texture of the cloth, more food will almost certainly stick to the cloth, unless it's sealed with something, in which case what is it sealed with? And how is it sealing the fiberglass in?I use the kind with a thin grid of fibers inside the silicone. It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat. As long as I don't use it as a cutting board, the fiberglass stays safely inside. It does add a very slight grid texture to the bottom of loaves, but it's barely noticeable and doesn't look bad at all.The pyramid kind, which would reduce food contact and increase drainage and airflow, sounds like it would be good for specific applications, but not something I'd make a batch of cookies on.  <sep>  Q: What are the differences between cloth, fiberglass and silicone baking mats? A: Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list  Q: Are there any benefits to cloth vs the others? A: It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat  <sep> FOLLOWUP_Q: Are there any benefits to fiberglass?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3d3eaa7580ad456cb09a53e1ab7d22b0",
            "input": "CONTEXT: Rinse the salsify first before using, that will help.Use a sharp peeler. Ive found that dull peelers create a lot more sap.as soon as you have peeled it, drop the salsify into acidulated water ( water + lemon juice). The acids help prevent the color change that occurs. Also wipe up the area with a damp cloth as you work. This will keep things clean and prevent your hands and everything you touch getting tacky.  <sep>  Q: How to prepare salsify (schwarzwurzeln) to minimise sap? A: Rinse the salsify first before using, that will help.Use a sharp peeler. Ive found that dull peelers create a lot more sap  <sep> FOLLOWUP_Q: How long should I leave it in the water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e8c45abd6d3341dd8cd2fe19e871c034",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work? A: I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil  <sep> FOLLOWUP_Q: Would the frozen berries affect the taste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2a80ee220667455d9613226341f06117",
            "input": "CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as \"covering with a lot of oil.\"As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet potatoes / yams, broccoli and onions. I slice the potatoes and make sure the broccoli pieces and onions are large enough so they will not overcook / burn. However, usually this combination ends up being really dry, and everything sticks to the aluminum foil. ###So im looking to bake side dishes, having problems with dryness A: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: what kind of oil is best? A: Another spray over the top will make them brown a little more nicely and may even prevent a little drying out  Q: Do you know of any alternatives to prevent the dryness? A: preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning  <sep> FOLLOWUP_Q: I might just have to revert to boiling the potatoes and broccoli, although I have never heard of boiling onions.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2f101c3ca7214e0face5dd0858b506ff",
            "input": "CONTEXT: For the same reason that fast food burgers are often dry :) When beef hits high heat, the juices go in the opposite direction. This is why when pan-frying a steak, you know it's close to medium rare once you see the juices start to come through the top. The fat in burgers does the same thing, it moves away from the heat source, and back into the rest of the meat. That's just what happens when meat cooks and constricts. Many fast food joints use a double grill (you pull an inverted flat top down on top of the burger on the flat top). Whoops, there goes practically everything moist in the 3 or so minutes they cook them.Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once, but with a more gentle heat, the fat (and some juices) come out instead of going to hide on the other side of the patty that isn't on a heat source.  <sep>  Q: How does adding water to the pan help the burger become better ? A: Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once  <sep> FOLLOWUP_Q: Will the burger get too soggy if I add water ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-438c2edd13c84f90be2d1fad27cee0de",
            "input": "CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: What would make a good, flavorless extender/filler for my spice mix?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-34ba47175fd94cfaa8d426bdcab85d10",
            "input": "CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.  <sep>  Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket  Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this? A: you could try to find another basket (I don't know if they are sold separately, but it is worth a try  <sep> FOLLOWUP_Q: Would it be better to just fry only in a pan on the stove?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d5ac721b7a0b40c6963aa73ce671e0e4",
            "input": "CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes \"bad\" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: What is the shelf life of a garlic bulb, with the \"skin\" still on, left in the fridge? A: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge  Q: What would the garlic look like if it had indeed spoiled? A: In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration  Q: I am storing it in the fridge in a ceramic covered dish (made specifically for garlic) Should I leave that out of the fridge? A: t I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid  Q: How long will it last out of the fridge? A: I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic  <sep> FOLLOWUP_Q: How do I tell if it's spoiled if it's not refrigerated?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3adb18f3853d4e82b515288b44c230c2",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: Why do my cashews smell after 2-3 months? A: Presumably you are experiencing rancidity, due to oxygen  Q: We back them with polypropylene pouches with nitrogen flushing. Could there be any other issues than rancidity? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  Q: What can I do to stop this diffusion? A: A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: What is the cost of something like this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-979983240d004c37aaf0c7ebcaf4033f",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was  Q: can you give me some t ips? A: I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly  <sep> FOLLOWUP_Q: Thanks that's useful! anything else?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f6b639ffc31e47bc9fd1272a2d93eb50",
            "input": "CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough  Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough? A: The Pan sounds as it might not have been hot enough  Q: However, after about 10 minutes, the outside color had not changed much, and the inside was still raw after cutting it in two pieces to have a look, what heat setting to cook it at? A: I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side  <sep> FOLLOWUP_Q: Okay, lengthen cooking time, still unsure on temperature setting?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9503778e35a5417da17dcece6b6ee0ae",
            "input": "CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-aab4711879134975bf30dfb91f4ecfb3",
            "input": "CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions.  <sep>  Q: How do I choose to avoid brown stringy fibres in avocado?###What is the best way to remove the brown stringy fibres in avocado? A: Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions  <sep> FOLLOWUP_Q: Would you reccomend using them in avocado dressing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7b7d6d9b7ccf42448cf8bdc6ab044fc3",
            "input": "CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: If I need to pound chicken, what's the best way to do it that isn't messy? A: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan  Q: Does the meat ever stick to the clingwrap? A: When I was in college, I tried  Q: What are other good methods? A: I can get pretty decent results just hitting it with my cutting board  Q: Do you lay anything over the meat when you hit it with the cutting board? A: saran wrap  <sep> FOLLOWUP_Q: Would putting the meat in a plastic bag work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3548c6805aa34c878e574ac8c2652371",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: I have some plums that have started to go soft and squishy. How do I tell if they are still OK? A: You'll want to have someone else taste them to make sure first  <sep> FOLLOWUP_Q: Is there any other way to tell?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-200205da1ffa40c9804c892961176306",
            "input": "CONTEXT: Preheat the pan for longer than you expect, then preheat the oil as well. Cast iron takes a long time to heat up. With some foods you can get away with not preheating so it may seem silly to just let the pan sit on the burner with nothing else happening, but the potatoes will test your patience because of how much they can stick to pans.Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown and movable from the pan.  <sep>  Q: How can i avoid Frying potatoes in cast iron and sticking! A: Preheat the pan for longer than you expect, then preheat the oil as well. Cast iron takes a long time to heat up  Q: Is there any other alternative method of frying other than using cast iron? A: Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown  <sep> FOLLOWUP_Q: What is the temperature range for frying the potatoes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a4ae5d271cdd440cadd6a382b11d263a",
            "input": "CONTEXT: This isn't the \"quick\" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I \"fry\" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of \"mashing\". So, if you're more looking for less effort, than necessarily for \"quick\".. this could be your answer :)  <sep>  Q: How to quickly make refried beans (or thereabouts) using Kidney beans?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a9d258b582c447d48872a2bab048b50e",
            "input": "CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really  Q: Is there a way to know when it is fully cooked? A: With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside  <sep> FOLLOWUP_Q: Would I be better off if I used chicken instead?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-41cdc937089b42bd84b3266d27c89b35",
            "input": "CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4c91f979fcf54825b6590cb61faf3043",
            "input": "CONTEXT: Your clarification means a lot -- \"baked\" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.  <sep>  Q: What are the best potatoes for baking? A: I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes  Q: Are those suitable for baking with a roast that will give a nice golden brown finish on the outside? A: they're good in pot roast and stews if you don't add them too early  Q: Do you have any other suggestions for cooking/baking with potatoes? A: if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss  <sep> FOLLOWUP_Q: This is different from Yukon Gold then?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c222619e35a84443abdc0b900d5c6d08",
            "input": "CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. \"Refrigerate after opening\" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: What's the easy way to spread peanut butter that is required to stay refrigerated?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-11c44370b5704577afc1e60a6ae5d333",
            "input": "CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style? A: I can see this as being similar to a sweet potato pie  Q: What would be the best option to use the characteristics of the carrots to create a great flavor and texture? A: Because of the texture of the carrots, I would grate them with the large holes on a box grater  Q: Should I add raisins or fruit syrup for flavor? A: toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward  Q: Do you have baking suggestions, such as temperature and time? A: cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie  <sep> FOLLOWUP_Q: What kind of crust would be best?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6592ad04558147afac28271921a97807",
            "input": "CONTEXT: I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it.  <sep>  Q: Any idea how to get a stuck lid off a salt shaker? A: I always submerged mine in warm water and, bare handed, worked the cap until it came free  Q: How long do I leave it in the warm water? A: The water should dissolve the salt with the help of the mechanical action  <sep> FOLLOWUP_Q: Any other ways to get the lid off?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a5286b9ef4f5475a9fb1af99e5c9e81b",
            "input": "CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being \"impossible to pour\" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can brownie dough sit? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  Q: I've been making brownies lately, and my last brownie turned out like dwarf bread.###Is there anything that can be done if the batter does have to sit for a while? A: If I had to guess, I would point to the chocolate as the culprit  <sep> FOLLOWUP_Q: Can Chocolate & Margarine gently be heated together?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-75335c54e5ee475e90a3887d392c0c49",
            "input": "CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: Must a lid for a pot used for steaming be vented? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape  <sep> FOLLOWUP_Q: I have a lid that fits the Instant Pot exactly, but it lacks the steam release vent. How much does this matter?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f9dc6a0053f04d8cbf0de50c2e02bb6f",
            "input": "CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How do i develop a butterscotch flavor in a savory sauce? A: think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch  <sep> FOLLOWUP_Q: Which other ingredients is needed in developing this flavor",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-485bea5bc9b34628955d7186f1d34826",
            "input": "CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How to reduce the natural sourness of homemade frozen yogurt? A: Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter  Q: Do I need to cook it to separate the whey out or just leave it to drain for a certain amount of time? A: Check the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours  <sep> FOLLOWUP_Q: So do I cook it on the stove for that amount of time or leave in a warm oven?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4353577671594c6f9ce4e10568c13807",
            "input": "CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: what is a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty  Q: will it takes longer to cook the stew? A: I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone  <sep> FOLLOWUP_Q: how long do I cook the chicken?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-29fef2161cd0407ca50e2aaac8340b62",
            "input": "CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Is there a better way to store long term?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-efcfe6134dfe4646ba222b90076684e5",
            "input": "CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot  <sep> FOLLOWUP_Q: Would it be safe to eat it cold?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ba441e14f7f44d29be536837f73126f7",
            "input": "CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of \"shower cleaner\" will do the trick.Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: How do you get the smell of fish off your hands?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-168d1fab7ea144a3b079ab7dd6eb70a9",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want  <sep> FOLLOWUP_Q: Do you think fresh vegetables would be better for soup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1b258126c0b74a7eae577e28758929ec",
            "input": "CONTEXT: I would not keep it or eat it and just consider it a loss. That is a long time for the food to cool down/seal, etc. The processing time is usually carefully calculated so that the core of the product in the jar gets to the proper temp. With the processing time only being 10 mins it would mean only the jar and maybe a small amount on the edges would have gotten to 240 deg F. I suppose it could make a difference if it was a hot pack vs. cold pack, but I would still not risk it.Since you're an experienced canner, I assume you already know that it's possible to lose pressure during the process and then restart the time when the canner gets back up to pressure, but that is usually a few minutes at most, not hours.  <sep>  Q: If there was an interruption in canning process, would the meat still be safe? A: I would not keep it or eat it and just consider it a loss  Q: So I should start all over again? A: Since you're an experienced canner  <sep> FOLLOWUP_Q: Will the pressure from the cooker not kill the bacteria?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d13cf2cd75e844089ce610c5a498da58",
            "input": "CONTEXT: Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. A plastic bag is basically irrelevant for safety. It will not keep you from getting sick if the fish remains in the danger zone for enough time...that is, unless your fish is floating in contaminated water, which is probably unlikely in your situation.  <sep>  Q: Defrosting Fish without Bag, will I die or get very sick?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a9ee03f87b7c42da88a95da721e9d248",
            "input": "CONTEXT: It is possible to over brine meat. If you leave it in too long it will get too salty.If you use a more dilute brine it won't get as salty but you will wash out more of the natural flavor into the water as well.You could submerge your turkey in its packaging in ice water in a cooler for a day before brining. You could even thaw the turkey in this manner if you made sure to keep it in ice water so it didn't get to 40F.  <sep>  Q: What happens if I brine my turkey for 2 days? A: It is possible to over brine meat. If you leave it in too long it will get too salty  Q: So even if I keep it covered and keep it cold, what will happen to it? A: You could submerge your turkey in its packaging in ice water in a cooler for a day before brining  <sep> FOLLOWUP_Q: oh so just don't put it in salt water for that long right?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b15bc0745f7345cf89e84d857d53e61d",
            "input": "CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: oil temperature is too high or your fritters are too large  Q: What advice can you give me on temperature and size? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  Q: do you have any other tips or advice A: 340°F-360°F seems to be the temperature used by many recipes for fritters  <sep> FOLLOWUP_Q: How do I get the perfect outer texture?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b0f9afe513544ff880135f7694ba3248",
            "input": "CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  <sep> FOLLOWUP_Q: it has to be added to the milk to form a tiny little bit of wet paste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-420bd39d645648b8bc08115614f738c0",
            "input": "CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons.  <sep>  Q: How do I reduce the acidity of homemade honey lemon juice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-65fcd6f27d964f1a90d5c43637cd4e6d",
            "input": "CONTEXT: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe. You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep>  Q: hELLO###How can I substitute English Toffee in cookies? A: better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  Q: What about Toffifee candies? A: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe  Q: But surely fudge would have a different texture and it wouldn't be the same cookie? It seems like the toffee is an important part of the texture. A: You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep> FOLLOWUP_Q: Would I cook the cookies for the same amount of time?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dae8d98a9f284f14a72028276a5bdb71",
            "input": "CONTEXT: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth. I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well. Then run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth. If you don't have a food processor, you can maybe use a cheese grater or potato masher instead.  <sep>  Q: What is the Best way to juice a pineapple? A: I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well  Q: What is the easiest way to remove the skin?###And is there a tool for removing the core? A: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth  Q: Should you cut the pineapple into chunks before trying to juice it, or just do the whole thing in one go? A: run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth  Q: How big of a food processor do you need for this? A: If you don't have a food processor, you can maybe use a cheese grater or potato masher instead  <sep> FOLLOWUP_Q: Are there any other fruits that can be processed in this fashion?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-497fa4bfc7284191bdb0cdac07fa5edd",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: How can I reproduce a \"gamey\" flavor? A: My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature  <sep> FOLLOWUP_Q: Does that make it taste gamey?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ab4eab1173a84082b3ad3041ee97bb13",
            "input": "CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: Do you know how to make a delicious yogurt sauce with yogurt/cream/mint/garlic?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bef3078bcd474eed9e9dcacf496f8d95",
            "input": "CONTEXT: I work in a fine dining restaurant, and the standard implement is a bench scraper AKA a dough knife AKA a bench knife. It's basically a stiff, 6\" wide sheet of stiff metal with a handle, and can pressed or rocked down on the counter to cut dough into portions. It can also be used to move shaped bread or rolls, cut pastry, fold sticky doughs, and scrape off the counter for cleanup. They're not really knife-sharp per se, but the metal is narrow enough to cut dough well, and a knife would go dull against the hard surface anyway. The best models have measurements engraved into them, so you can consistently size your products, and will stand vertically on the handle (for icing cakes).Now, for SLASHING risen breads before baking, the correct tool is something called a lame, which is basically a razor with a handle. Or, you can just use your really sharp chef knife (your chef knife IS razor-sharp, right?) and spritz it with pan spray to keep the dough from sticking.  <sep>  Q: What's the best type of knife [and/or method] for cutting raw bread dough? A: a bench scraper AKA a dough knife AKA a bench knife  <sep> FOLLOWUP_Q: I'm not familiar with that knife. Can you describe it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2db05e5ce88f465c9fe9c665b7311445",
            "input": "CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: Where can I get local grains in bulk?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-679c2e1e5cf74d6dbe5d1405ef66a30e",
            "input": "CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again  Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way  Q: So I should not let them cool down at all before peeling? A: peel them while they are still warm  <sep> FOLLOWUP_Q: How long should I roast the beets for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fbdd211c674a4d4989b5a552643daec5",
            "input": "CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)  <sep>  Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel  Q: Is that just using brown sugar instead of white sugar? A: sugar  Q: How would I make caramel with the consistency of syrup? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat  <sep> FOLLOWUP_Q: 1/4 cup of what?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6ac32578926a4378aba69191c6186388",
            "input": "CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  <sep> FOLLOWUP_Q: When I buy fresh broccoli, how long can I keep it in refrigerator?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0317557bf86f4818ab8375f7b2928a7a",
            "input": "CONTEXT: It really depends on the density of the bottom sponge. If it's too light, you might have a problem. To be doubly sure, take some wide straws (the ones about 1cm across) stick them in the bottom layer, then snip them flush. These will act like columns to support the top cake.  <sep>  Q: Is stacking cakes without bases okay? A: It really depends on the density of the bottom sponge  Q: Can cake sit directly on top of cake? A: really depends on the density of the bottom sponge  Q: How light is too light? A: If it's too light, you might have a problem  <sep> FOLLOWUP_Q: Do different flavors have different densities?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-18aad311fe6244a2a0c71df761841039",
            "input": "CONTEXT: Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say \"refrigerate after opening\" but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth.  <sep>  Q: Does ketchup belong in the fridge, or the cupboard? A: Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile  Q: I tend to think that ketchup should live in the fridge, once opened, shouldn't that protect it from contamination in the air? A: It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity  <sep> FOLLOWUP_Q: Does it matter that the UK version has sugar from beets rather than HFCS that's in the US version?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-18ccb60896ec4fd1bbf6e17605b4e565",
            "input": "CONTEXT: ...as long as it needs to, depending on a wide variety of factors.You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all. If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let it rise as long as it needs to before baking - which will depend on the dough and the room temperature.Or you can let the bulk dough warm a while.  <sep>  Q: How long should bread dough warm up after cold fermentation?###I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. A: as long as it needs to, depending on a wide variety of factors  <sep> FOLLOWUP_Q: Any other ideas or suggestions I can do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-386828dc848346e8a3e7f146ab60ba71",
            "input": "CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the process down? A: The fat will eventually reduce as well when it renders  Q: What else can I do to slow it down? A: cut into strips  Q: Can you explain more? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough  Q: Is there a way to keep it the bacon flat when cooking? A: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon  <sep> FOLLOWUP_Q: Any other thing I need to know about bacon curling or how to stop it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-aff68a4a02a1407c8e88a31e61376453",
            "input": "CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later  <sep> FOLLOWUP_Q: Does the coconut tend to be more oily?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2a2283338bf244b39dd84cf1a74a9630",
            "input": "CONTEXT: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables. The salt helps keeping undesirable bacteria in check, so you probably don't want to \"dilute\" it. Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same.TL;DR: Treat any additional vegetables like cabbage when calculating the amount of salt.  <sep>  Q: Should I add salt to my sauerkraut recipe if I add vegetables? A: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables  Q: so does that mean that I have to add the salt? A: Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same  Q: how much salt specifically? A: Treat any additional vegetables like cabbage when calculating the amount of salt  <sep> FOLLOWUP_Q: so i could use any other vegetables that i want to?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3cf0ecb799384751805149d3f0b34a33",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why do Unopened shredded cheese gets soggy in the fridge? A: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese  Q: Do you have additional information on shredded cheese? A: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before  <sep> FOLLOWUP_Q: In what pack do the mozzarella comes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3ff9fefff1cf47eb80a5bbccfe6ea250",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water  <sep> FOLLOWUP_Q: I put the foam I did get from my first try in the fridge. Is there any way to salvage this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c0443980704249319e68bac205c1de97",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65°C  <sep> FOLLOWUP_Q: Is that the same temp you should cook chicken legs and thighs at?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5ebcc1bc9d1b473fb3722417616ba5b5",
            "input": "CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so  Q: Is there anything else I should know about this? A: A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use  Q: What else can you tell me about my knives? A: Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried  <sep> FOLLOWUP_Q: Is there a certain type of knife that is better to use than another?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-19da4adc45bc4eac8e025dbb93c677d1",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4  <sep> FOLLOWUP_Q: Do I do anything with the pounded breast before filling?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-310439cff49f48d2aa90456647c0aa3f",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from Crème Fraîche?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6f1f5bbdf34248c980dbe8e63965a5bd",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: If you freeze sliced turkey, how does that affects its texture? A: For short term freezing they should be just fine as far as texture and taste are concerned  <sep> FOLLOWUP_Q: How does freezing affect the nutritional value of the turkey slices?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4fd02e8b8a174449b2778ea3aca42e3c",
            "input": "CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done.  <sep>  Q: How long is a pork fillet cooking time? A: Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done  Q: Do you have any other suggestion? A: Every Kitchen needs a meat thermometer  <sep> FOLLOWUP_Q: Would keeping it about 20 minutes in the oven be sufficient?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-defce2df505d409ea24a38d936d645a0",
            "input": "CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass — more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature.  <sep>  Q: In what stage should the temperature of meat be taken? A: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature  <sep> FOLLOWUP_Q: At what stage is that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0de9126b2fbf4d27901c08b4c9e3f33d",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: Ok, how do I use them? A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder  Q: What can I use the powder in? A: If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them  Q: Can I use dry chilis Only to make a paste? A: I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo  <sep> FOLLOWUP_Q: What is Chipotle in adobo?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-864a2a93e49a4ee28b9a55428cdc8c5e",
            "input": "CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word \"vinegar\" derives from the Old French vin aigre, meaning \"sour wine\".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar  <sep> FOLLOWUP_Q: Does heat have anything to do with the shelf life?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a827dc76cde6438ca46e41652b37f3c8",
            "input": "CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese  Q: How long can I keep it for? A: I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems  <sep> FOLLOWUP_Q: How is the taste/texture affected?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-439b4de50c5844478450ca69ef01adcb",
            "input": "CONTEXT: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months. If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky. As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt. Bring the water to a boil; add the rice and salt and reduce the heat to a simmer. Cook covered until the liquid has been absorbed and the texture of the rice is tender.For additions to the rice, you have LOADS of options. You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric). You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible). You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots.  <sep>  Q: What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? A: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months  Q: Do you have a preferred way to cook the rice ? A: As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt  <sep> FOLLOWUP_Q: Do you use the stove top or microwave ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4455bab88d9b416d94051385f9c677a2",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  Q: So how can I cook Japanese Style rice ? A: I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  <sep> FOLLOWUP_Q: Should I add any special ingredients to it ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e7ac56fb11614dc699491d303c7c5ede",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: Would using milk powder better than fresh milk when poaching? A: Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that  <sep> FOLLOWUP_Q: So powdered milk would make it taste different?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8c4dcbc9eb064a73976ae820394fc42f",
            "input": "CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it.  <sep>  Q: Black spots in porcelain coffee mug? A: This is something that can happen during the manufacture of porcelain  Q: Why does this happen? A: It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed  <sep> FOLLOWUP_Q: When does it happen?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-50d349e60c924554ae65e08236f52a43",
            "input": "CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: I am looking for ways to displace liquids while cooking any ideas? A: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed  Q: Will that affect the cooking time of a recipe? A: Just put it there, again fill with some water, and fill the sauce around it  Q: Will the sauce stick to the side of the jars and be wasted? A: The biggest risk is that it topples over, and you end up with a somewhat watery sauce  <sep> FOLLOWUP_Q: I am worried about the water affecting the sauce if it leacks out of the jar. Do you have any other suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7c1c7a631fb243c6a93a98ccfc1448f7",
            "input": "CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: Are crabapples edible? A: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with  Q: Are they dangerous to eat? A: to my knowledge none are inedible  <sep> FOLLOWUP_Q: Do you have any advice for cooking with crabapples?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-597f0692590747229cce4a0fba7c7fe8",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered  Q: Is salt related to umami? A: Umami is a different basic taste, probably related to the presence of protein  <sep> FOLLOWUP_Q: Are there compounds similar to salt that enhance flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3399c561ec2e45bc823f258fb42dba55",
            "input": "CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: what is the purpose of adding oil or butter to the dough? A: It prevents the dough from getting too elastic, which controls texture  Q: Is there some background chemical reasons for adding it. A: Oils can bind to glutenin and gliatin  Q: How does it effect the flavor? A: it does contribute to flavor  <sep> FOLLOWUP_Q: What is the best way to incorporate it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4dd85cf126c94b718417c8faffb49207",
            "input": "CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  Q: Why is it important to increase the fermentation time ? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  Q: wouldn't the sourdough break down the gluten in the sponge ? A: if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable  Q: What is the right amount of starter I should use ? A: if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable  <sep> FOLLOWUP_Q: do you have any other tips for making a perfect sponge ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2c94777d570242fb80aa44d39ca133e6",
            "input": "CONTEXT: Convection-baking in a \"convection microwave\" is a bit like conventional baking in a toaster oven; it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven).That being said, if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long. The guideline for conversion (and this is just a guideline, not a rule or guarantee) is to subtract 25-30° F / 10-15° C from the temperature, and 25-30% from the cooking time.So, for example, if a recipe calls for baking at 350° F for 60 minutes, your first attempt in a convection oven should be 325° F for 45 minutes.Again, please keep in mind that a convection microwave is still fundamentally a microwave oven. No matter what their marketing claims say, it is not a substitute for a conventional/convection oven and you are not going to see equivalent performance.  <sep>  Q: Can you help with baking using a convection microwave? A: Convection-baking in a \"convection microwave\" is a bit like conventional baking in a toaster oven  Q: How do I bake things evenly? A: it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven  Q: Any other advice for baking in a convection oven? A: if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long  <sep> FOLLOWUP_Q: What does a lower temperature help with?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4372b96e6d6b451691df249ee37b7a2e",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity  Q: Can you knead the dough too much? A: For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water  <sep> FOLLOWUP_Q: Can you undermix the dough?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9ba09ff4839440f29a39cf5f832b38a0",
            "input": "CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: What would be a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs  Q: how will you know if the chicken is cooked too long? A: It is virtually impossible to overcook them, unless you boil them mercilessly for hours  <sep> FOLLOWUP_Q: how long will i need to cook the chicken?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-974b0aecbc404028b2c02bacc9888b3f",
            "input": "CONTEXT: Propane and butane are pure alkanes. They don't produce anything nasty when burned. The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food. The complex molecules you get from heating the food itself have more potential for being harmful than the combustion products of a propane butane torch. Ago yes, it is food safe. Another matter of safety is that it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones. But a sensible adult should be able to handle the thing safely.  <sep>  Q: Is it safe to use a propane torch bought at a Hardware store? A: a sensible adult should be able to handle the thing safely  Q: Is there something different about the torches and/or fuel that is sold at a culinary store? A: Propane and butane are pure alkanes  Q: Are there any precautions I should take when using it for culinary type stuff? A: The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food  Q: I have one of those, but should I have one in the kitchen too? A: it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones  <sep> FOLLOWUP_Q: Are they adjustable though?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1e353f96a40e49a69630538c6d65c228",
            "input": "CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the \"taste\" is affected.  <sep>  Q: Can food be boiled \"extra fast/hard\" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully  <sep> FOLLOWUP_Q: Do you recommend a lighter boil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2662057d84b54f9aa847389a421ff68b",
            "input": "CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there any sign of BPA just from looking at the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tel  <sep> FOLLOWUP_Q: Why should BPA in cans be avoided?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-584989f9cffb494a850b35e66b2b2566",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: Should I be doing this at home? A: You can also use this method on frittatas, dumplings, etc  <sep> FOLLOWUP_Q: Is it just regular water that they use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-36d6ff4fba234d5a964d3030b1f98e00",
            "input": "CONTEXT: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).How hot was your kitchen?How long did they sit out?And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain.  <sep>  Q: I left homemade pizza out overnight, is it still good? A: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat  <sep> FOLLOWUP_Q: Does it matter if they were cooked or uncooked?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2db08a6c0b2e4ff6841a5f3fd9b84d3e",
            "input": "CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee.  <sep>  Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice  Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do? A: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice  Q: Is there another oil I might have, or is olive oil the only one?###the only one to use. A: Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well  <sep> FOLLOWUP_Q: Will ghee or coconut oil change the taste of the food?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-25018a8c9fba44b98e606a41f8fce892",
            "input": "CONTEXT: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose.Often labels like that are written along the lines of \"processed in a facility which also processes...\" to make it a little more clear. The lists aren't usually that long, either; most facilities don't process everything. But as pointed out in the comments, a grocery store is a lot more likely to just have a single kitchen that possibly handles all kinds of things.  <sep>  Q: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat? A: It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy  Q: Is there any way to know if those things are in it? A: Although it doesn't explicitly say so, that's allergy information  <sep> FOLLOWUP_Q: What would happen if I eat it and I'm allergic?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6a72edab6b8b4c17a6487c4a1b313314",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  <sep> FOLLOWUP_Q: Is there any other method used to defrost?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-82c1425a36a04172b77b1beb4dcafb56",
            "input": "CONTEXT: No, it won't work. Michael's comment explains why. Whipping cream is not just fat and water mixed, it is fat and water emulsified. This is a big difference. If you had some special reason to do this on a regular basis, you could get it to work by adding emulsifiers. You can beat any fat with water and lecithine or xanthan and get a creamy result. As far as I know, this is how plant based cream substitutes work. But if the issue is that you just don't have whipping cream right now at home, then it is easier to go buy whipping cream than to go find emulsifiers (I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them). If for some reason you absolutely can't do it in time, I would suggest using a different filling. Pastry cream works well with millefeulle, buttercream can work too, lightened with whipped eggwhites if necessary.  <sep>  Q: Could I add butter to single cream to make whipped/double cream? A: it won't work  Q: If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? A: Whipping cream is not just fat and water mixed, it is fat and water emulsified  <sep> FOLLOWUP_Q: What is the best way to make whipping cream from cream?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cfec066f1df64ff585534c71bfdf6e81",
            "input": "CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  <sep> FOLLOWUP_Q: What types of dishes do you think it would be appropriate?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fae31ca5ae4c4913aa0a07a0a7ade612",
            "input": "CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture  Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to “burn” at low temperatures  Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix? A: I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel  <sep> FOLLOWUP_Q: Commercial fudge recipes",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4b98dd3191894b5c955703643787d348",
            "input": "CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: Is it better to bake with unhulled sesame seeds or hulled seeds? A: He used the unhulled seeds for the mild flavour  Q: How much stronger is the flavor with hulled seeds? A: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour  Q: Do they need to be dry roasted for other uses besides bread? A: WHOOP in the dough. That will of course taste great....  <sep> FOLLOWUP_Q: Besides the mild flavor, are there other differences between hulled and unhulled?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a323f5a70be74def8f3df3c558479244",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? A: We have a convection oven and almost always use it  <sep> FOLLOWUP_Q: Should I use convection for everything when I bake?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d9a2285d2e2543beb46143e77a532103",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with excess tofu? A: I would suggest making tofu burgers  <sep> FOLLOWUP_Q: How do I make tofu burgers?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b7af2757db6447cab2e18304b963dee8",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: how do I prep the noodles? A: Personally I'd suggest blanching your pasta  Q: how do I avoid over cooking the noodles? A: Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw  Q: when do I drain the noodles? A: After 1 min or when the water has come back to boil drain the pasta off  Q: what tip do you suggest for great noodles? A: get a big pan of heavily salted water on a rolling boil  <sep> FOLLOWUP_Q: what type of sauce is best?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-26dca1d04e124c94908fe77270f56604",
            "input": "CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: The key to this is really high heat and pan-fry in a single layer  <sep> FOLLOWUP_Q: Can you offer any other helpful information on cooking zucchini?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-38ad5719e5444c879917d3a080beaf60",
            "input": "CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump\". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say \"chocolate and pear cake\". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a cake and it has holes in it why? A: each time it happened, there was something just below the hole, let's call it \"the lump  Q: Was it because the batter was uneven? A: What I think happens is that the lump is too heavy  Q: Could it be uneven rising? A: When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How could this be prevented? A: folding the whites very gently, and generally erring on the side of too little whisking  Q: Anything else? A: my second guess is badly dissolved flour  <sep> FOLLOWUP_Q: I precooked the pears in rum do you think that had anything to do with it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2981527a05974823af988ea39db5a9ee",
            "input": "CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds \"fussy\" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to \"slime-out\", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  Q: Is there a good way to prevent the green part from drying out? A: don't wash until you are ready to use them  Q: Should they be stored in the refrigerator? A: store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator  <sep> FOLLOWUP_Q: Is there a specific length of time when they should no longer be used?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6f5dd41c68bb498e92f25c099cf85f9c",
            "input": "CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer.  <sep>  Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like  <sep> FOLLOWUP_Q: How long will they last in a chill chest?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dac73182cf4640e2b03308bcd35cfd89",
            "input": "CONTEXT: Buckwheat seems to have fallen out of favor in the US. In other countries it is still a staple.In Russia buckwheat (grechka) is eaten as a hot cereal- just boil it until it bursts and add some sweetened condensed milk. Delicious. In fact- the best way I have purchased it locally is by finding international grocery stores that have a Russian section.It has a very distinctive nutty, earthy flavor. You would recognize it if you have had it so it seems unlikely to me that there might be some clandestine usage and you are \"out of the loop\" at all.Although it is very nutritious (a whole grain and all), it is used in pancakes just for the flavor. It's usage in pancakes seems to be purely traditional and taking informal surveys of my friends (in Texas) it is uncommon for anyone to know what it is at all.  <sep>  Q: Why Buckwheat Pancakes? A: whea  Q: Yes A: Buckwheat seems to have fallen out of favor in the US. In other countries it is still a staple  Q: Where is buckwheat harvested? A: the best way I have purchased it locally is by finding international grocery stores that have a Russian section  <sep> FOLLOWUP_Q: How much does buckwheat cost?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8b2d0a05c36146c288674bb5e19535bb",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative  Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat  <sep> FOLLOWUP_Q: Does the amount of time I knead the dough play a factor?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-09b2251a6f6a43f2b2842c27a92f9582",
            "input": "CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: Is there a difference in the rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  <sep> FOLLOWUP_Q: What is risotto rice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c5dae383bafb48ef8efb58ecd6034421",
            "input": "CONTEXT: Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which. Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out.Flat leaf parsley is significantly more subtle and has a much milder flavor and scent. It is not flavorless, and in a recipe that calls for a lot of it, you'd really be missing something by leaving it out.When you've got a recipe that calls for both parsley and cilantro, you're definitely going to be more able to taste/smell the cilantro more than parsley, but they'll both contribute different notes. If you have to leave one out, leave out the parsley, but don't try to make up the volume with more cilantro, as you may wind up overpowering your dish. Just leave the parsley out and proceed as normal.Do not use curly leave parsley in anything--it is tough and virtually flavorless. It is ONLY a garnish and not worth wasting your time on.  <sep>  Q: What is the difference between parsley and coriander(cilantro)? A: Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which  Q: Would omission of one drastically change the flavor of a dish, for example falafel? A: When you've got a recipe that calls for both parsley and cilantro, you're definitely going to be more able to taste/smell the cilantro more than parsley, but they'll both contribute different notes  <sep> FOLLOWUP_Q: So to be authentic I should use both?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-66815ccbd65846f9bfcfe78378d03257",
            "input": "CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see.  <sep>  Q: As a consumer in the UK, how can I choose well marbled beef? A: Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for  Q: Since meat is heavy, I prefer to make my purchases online, do you know of a good online source? A: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to  <sep> FOLLOWUP_Q: Do you suggest I buy meat from the US?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e52e1c84b2da4275ba4275a25ec74099",
            "input": "CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad  <sep> FOLLOWUP_Q: What is the difference in taste between a port and the usual red wines that are used in bolognese?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-01f92f5803b7446e90ceced208a8a074",
            "input": "CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of \"shower cleaner\" will do the trick.Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: I tried washing with soap and it hasn't helped. A: Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep> FOLLOWUP_Q: Are there resources you recommend to learn more?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4213876dd5de444ead5f5c371be48455",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: How can I make cake mix less sweet? A: theoretically you could add sour things  Q: What kinds of sour things do you recommend to add/ A: A sour icing, or a sour sauce to serve it with, might be a better bet in that vein  Q: Would certain cake mix flavors be less sweet than others? A: you'd be best off shopping around for cake mixes that are more the level of sweetness you want  <sep> FOLLOWUP_Q: What kind of a sour icing or sour sauce do you recommend?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-56076d5af7ac46c2ae9f684820887b88",
            "input": "CONTEXT: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. Once it is ripe, it can be stored in the refrigerator for at least a week. This way, it is ready to use whenever you want it. Fortunately, there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much.Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely. Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature.  <sep>  Q: Will avocado stay fresh longer if stored in the refrigerator? A: Ripening of the avocado is slowed down greatly by refrigeration  <sep> FOLLOWUP_Q: What is the ideal temperature to store avocado?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-62ba4fe49e384cb9954d1b53f8df211c",
            "input": "CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word \"Gumbo\" itself comes from the African Bantu tribal language which uses the word \"Ngambo\" for okra. In the plantation culture of the south \"ngambo\" became \"gumbo\" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice.  <sep>  Q: What is gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand  Q: Is there a secret to making it good? A: Without knowing what it is that you've been disappointed with, it's difficult to make suggestions  Q: I've never made it before, so what makes it so good? A: Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based  <sep> FOLLOWUP_Q: What else is in it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e2e6daaebd894b0f87679344bd05beff",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta 'go off'? A: it can go bad  <sep> FOLLOWUP_Q: What is an indication that it goes bad?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6d26c713a0ba4f568107f9337bec1b31",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for 15 cardamom pods, crushed...do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then  Q: Do I use the shells or dispose of them? A: Remove the entire pod from the mortar, and grind the seeds  Q: Is it easy to crush the pod? A: The seeds should separate from the husk easily  <sep> FOLLOWUP_Q: I am using this on grilled chicken, do you think it will be good?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-abbce792f7fd47658654c255cf9ce61d",
            "input": "CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a19512b06a4c428880b021aaa23dc23b",
            "input": "CONTEXT: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water.  <sep>  Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl  <sep> FOLLOWUP_Q: Can I leave it defrosting on the counter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-306adf3082db40dba63a045d9a06b4de",
            "input": "CONTEXT: The basic principle of serving a dish at a time is called Russian Service by the French, who started using it in the early 1800s. The particular order of the dishes has changed with the times and with theories of how meals should be served. The book Arranging the Meal by Flandrin describes the history of these changing fashions.There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking. The British were having it before the meal in the 1600s. By the 1800s French meals served à la russe placed the salad close to the end of the meal, a tradition kept up to today. I remember reading that the starter salad, common in the US, is a simplified antipasto, but have not been able to find the reference, so for now it is just a guess.  <sep>  Q: From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?###Sorry for the lag. A: There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking  <sep> FOLLOWUP_Q: Do any other cultures have a tea-time like in Britain?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1ea4207af2a64448ae0eb13d04a23836",
            "input": "CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: what type of slicer is best? A: I'm going with an electric slicer  <sep> FOLLOWUP_Q: what is a way I can use the slicer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-94b5aa0fdb3b4932a8c99c7aa0a76a43",
            "input": "CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste? A: It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard  <sep> FOLLOWUP_Q: Is there a way for me to make a similar product at home from raw cod liver oil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6a395d7bdf3a48a0b621efacc8dfe839",
            "input": "CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much  Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring  Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening  Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience  <sep> FOLLOWUP_Q: What is a double boiler?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-397206c816134c079e35262902b215ac",
            "input": "CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What other sauces have an Indonesian flavor? A: You might want to try a Thai or Filipino style soy sauce  Q: Are those sauces available in the store? A: are you finding it difficult to find this sauce  <sep> FOLLOWUP_Q: Yes I am? Where can I buy it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dde1dd217ceb4d04ab9751c51edce2d4",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  Q: Seems like that would take a long time. How long should I leave them in the refrigerator? A: This will, also, take a while  Q: What about room temperature? Is that an acceptable way of defrosting? A: 40 degrees F, in the safe zone  Q: The pieces are quite large. What is the rapid way of defrosting? A: in the sink under cold running water  <sep> FOLLOWUP_Q: Should I wash the sink first, or can I leave them in the bag?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d53ebd172b8d4983b5a080af0d9e4dae",
            "input": "CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use? A: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well  Q: What is the best way to clean it? A: A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well  <sep> FOLLOWUP_Q: What is the best way to keep it from getting burned in the first place?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2b5f0afa02414c1fa953def23448128c",
            "input": "CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeños less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness  Q: Why would my guacamole be less spicy after I add lime juice, then? A: Most likely you have simply added a weak jalapeno  Q: Is there a way to ensure the guacamole is spicy without adding too many jalapenos? A: You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder  <sep> FOLLOWUP_Q: Is there a way to make the jalapenos less difficult to mash?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-258eb9bbafbe40e59a55d8592514fe8f",
            "input": "CONTEXT: Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes.The difference in texture and colour is noticeable after baking. The texture will be finer, and it will be whiter.  <sep>  Q: Why should I bake baking soda for making ramen noodles? A: The texture will be finer, and it will be whiter  Q: If I bake baking soda, whould I be creating hydrogen gas or presumably harmless water vapor and carbon dioxide? A: Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali  <sep> FOLLOWUP_Q: How do I know when it's \"done\" baking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e47f59e59e6c46ba8eff734c794e46a3",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off? A: You can simply season \"over the top\" of the existing seasoning  Q: how would I do that? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  Q: Do I do anything after the heating process? A: sand down\" the seasoning without completely removing it  <sep> FOLLOWUP_Q: What is \"sand down\"###?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a97e0da46bbf44b9ab8647f1b3312d65",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine  Q: Would they be okay to use in a cobbler type recipe? A: they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: How do I know whether they are spoiled or not?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-485da3931f13454e91ea3efc82fbb231",
            "input": "CONTEXT: Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles.  <sep>  Q: My sauce made from butter and cream is flaking and curdling, do you know what could be wrong? A: Sour cream will curdle if the fat content is not high enough  <sep> FOLLOWUP_Q: Can it curdle if the heat is too high?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-536506c62f534f8696f93e1a55a4eb1d",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: What suggestion would you give for building a pizza?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e1f8dad9523f486784f82e904c07676c",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Are there any drawbacks to using this method? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What steps do I need to take to make sure this does not happen? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  <sep> FOLLOWUP_Q: Would the gravy made by this method be sub par compared to gravy made other ways?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4efb0c58d9ad4587a48cfe2b79bea78f",
            "input": "CONTEXT: Macadamia is as close as you will find for the texture and oil content. As you are using it for spice pastes -the only use I have had for them- then macs are an excellent carrier. That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for. What's a Laksa without that flavor component?  <sep>  Q: Substituting for Candlenuts in Indonesian Food, any advise? A: Macadamia is as close as you will find for the texture and oil content  <sep> FOLLOWUP_Q: Should the substitute nuts be fresh or frozen ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6db22cb0b9144cf6b7bef8b34e0afc61",
            "input": "CONTEXT: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best. Ideally, the water is heated and poured onto the tea at just under boiling. Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea, but only use about a quart of hot water to start, let the tea steep in that (at least 5 minutes, longer will give a stronger flavor) then add the remaining 3 quarts of water.  <sep>  Q: Do you know how to Brew Hibiscus tea? A: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best  Q: Does that make a strong brew? A: Ideally, the water is heated and poured onto the tea at just under boiling  Q: Will that make a good batch of Kombucha? A: Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea  <sep> FOLLOWUP_Q: I know what to do for the Kombucha but I've never brewed Hibiscus flower for tea...will your advice work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-150fe74240444b5fa76bdaed4b60fbf8",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I fix Sushi rolls opening up? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Oh yea, Can you suggest how i can make them? A: Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last  Q: What can I do to complete the process? A: If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together  Q: Will this stop it from opening up when taking them with chopsticks? A: it should help it stick together  <sep> FOLLOWUP_Q: What was the reason why the rice is sticky and the rolls opening up?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cd312c11ceee46a4b658e0815dcd8f00",
            "input": "CONTEXT: An oven is the way to go.Toasting on a frying pan is a pain because you have to stand there shaking it for so long and it is far to easy to scorch if you pause.I have seen some recipes call for low oven temps but I use 350F (175C) for 10 to 15 minutes stirring a few times. Some sources online recommend as low as 5 minutes but I personally have not ever had them done that quickly. They still have to be checked or they will burn.I like to use my toaster oven because it heats up faster and is cheaper to run.I have used an air popcorn popper with good results. Don't overfill it and remove them when they smell nutty. It goes very fast but you have to do them in batches if you have many.For a pie or other sweet applications, I like to toss the nuts in butter and brown sugar and let them candy in the oven. The fat makes it harder to burn them. Obviously this won't fit for all recipes.I personally have not had good results using the microwave. Some people swear by it but it seems to me to make them a little gummy.  <sep>  Q: What is the best way to toast pecans? A: An oven is the way to go  Q: How hot should the oven be? A: I have seen some recipes call for low oven temps but I use 350F  <sep> FOLLOWUP_Q: Do you have to toss them in oil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2f8c6a67ac194490a3aeb50d064a5fc2",
            "input": "CONTEXT: The \"solid vegetable oil\" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.  <sep>  Q: What's the best replacement for \"solid vegetable oil\" in pastry recipes? A: u ca  Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe? A: The \"solid vegetable oil\" you're describing sounds like Crisco (shortening), which you can find in any US grocery  Q: Would coconut oil change the flavor of what I am making? A: f which  <sep> FOLLOWUP_Q: Hoe is Crisco shortening different than Lard?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0bf208df0bf84139ac65c265b849e399",
            "input": "CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  Q: Hello?###What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone  Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous? A: there's an increased risk of food-related illness, and there's an overall lower quality  Q: Any other suggestions or recommendations? A: If the main interest is in reducing cooking time, I'd start with not stuffing the bird  <sep> FOLLOWUP_Q: Would it work with stuffing the bird if I still cool it down quickly?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9af67db0616e443996273bd5f27db948",
            "input": "CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  Q: Do you think cloves would go good in a turkey stock? A: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor  <sep> FOLLOWUP_Q: Do you think cloves could replace peppercorns in stock recipes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d602a42448cd4c0fa7c60a373d588f80",
            "input": "CONTEXT: When metal is exposed to microwave radiation, an electric potential difference can develop as the microwaves generate electric charge in parts of the metal. Flowing electricity can cause sparks as electrons migrate to places of lower potential. Solid metal is susceptible to this because its electrons are relatively loose, making it a good conductor of electricity.Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: first because its electrons are secured in bonds with other atoms, and second, because the Ca atoms are not aggregated together but intermixed with nonconducting ones.  <sep>  Q: How come heating milk in the microwave is safe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1325732789e5487182d9ca67833493a2",
            "input": "CONTEXT: The meaty taste is Umami. It is the flavour of monosodium glutamate, in the same way that salty is the flavour of salt.Both mushrooms and tomatoes of the right variety are quite rich in it, as is yeast extract. You can also just buy the stuff commercially.Don't worry about the stigma attached to it, it's not actually toxic or anything.  <sep>  Q: What are the ingredients that make vegan meat taste like real meat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9290e5dd1b9748b5a9bdaf3a9c304a7a",
            "input": "CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of flavourings? A: My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides  Q: So should I form the patty to a bare minimum so the strands of ground beef are still visible? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it  <sep> FOLLOWUP_Q: Is it better to do it this way than to mush up the mince to turn make it completely consistent?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4ba87780060c46b0b245ff756312bd15",
            "input": "CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: Do you have any advice on how best to store cupcakes? A: you should store them in a air-tight jar  Q: Would that be in the fridge or at room temp? A: store the jar in a cool place in the house. The fridge is to moist for storing cupcakes  Q: How long do you think they'd stay fresh if I follow your advice? A: I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  <sep> FOLLOWUP_Q: Does it matter if the storage container is glass or plastic?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-28a9db252f404cc89b4c69734267186b",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in the pan when frying ground beef? A: The hot oil helps to transfer heat from the bottom of the pan to the meat  Q: Isn't there already enough grease in ground meat? A: nly need a spoonful of oil  <sep> FOLLOWUP_Q: Why add oil if you end up draining the meat anyway?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-781693e4369f48e6bc0ee9b1b73a4f4e",
            "input": "CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump\". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say \"chocolate and pear cake\". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two layers, sandwiching a layer of pear pieces pre-cooked in rum.### My question is: what are the holes due to? A: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump  <sep> FOLLOWUP_Q: Uneven division of batter?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3e2d7dec8b524f61a693c4907b2bfd44",
            "input": "CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: You aren't destroying calories, you are adding water (=0 cal) to the dry rice  Q: So to maintain the same calories I just don't drain the water? A: the rice absorbs the water  Q: How much raw rice is equal to 1 cup cooked rice? A: As the rice absorbs the water, you are in fact measuring rice + water for cooked rice  <sep> FOLLOWUP_Q: Is it safe to eat uncooked rice ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-04834f6252e243f1b3464b3c0affcbbd",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6263c3808b714ae793a5d42145de326f",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with excess tofu?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b76c77b2c6bd4f9bab2fc3a69170aaeb",
            "input": "CONTEXT: For a few months I would really not worry too much about your storage, half a year at 80F is not going to destroy your wine. If you have the space in your fridge then that is a better option, but I doubt even the most dedicated wine snob would be able to tell much of a difference. Humidity only matters if you have wine with traditional corks as low humidity will dry them out and spoil the wine, if you are buying twist caps and synthetic corks then humidity is not a consideration. A few months in low humidity should not result in cork drying, but year will. Vibration used to be a problem with older fridges, most newer fridges are pretty quiet and low vibration so I wouldn't worry there, especially for shorter term storage. Colder temperatures for storage will not cause a noticeable effect on wine's flavor over a few months, you'll want to let it warm up some for the best flavor though. Storing an opened bottle of wine in the fridge is a good idea in fact, as it will keep it drinkable longer. So unless you are buying expensive wine to keep for a long time you should be fine no matter which option you choose.  <sep>  Q: How important are each of temperature, humidity, and vibration for storing wine? A: ont  Q: I need to know which of these actually matter for a casual wine drinker like myself? A: half a year at 80F is n  <sep> FOLLOWUP_Q: What do you mean by traditional corks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-31fc5babb224431a9e282c24f69ebbe6",
            "input": "CONTEXT: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. Once it is ripe, it can be stored in the refrigerator for at least a week. This way, it is ready to use whenever you want it. Fortunately, there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much.Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely. Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature.  <sep>  Q: Will avocado stay fresh longer if stored in the refrigerator? A: Ripening of the avocado is slowed down greatly by refrigeration  Q: Are there any drawbacks with refrigeration? A: Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature  <sep> FOLLOWUP_Q: What is the best way to store an avocado for the best flavour or texture?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-adf9a184d5b44bc6b3b9583aa1ba6d16",
            "input": "CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time  Q: Is the coffee that is first dispensed from the machine the same quality as the coffee which is dispensed in the middle or end of the process? A: By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be  Q: Would the first cup be too strong? A: For best quality, you should wait for the entire brew  Q: Sometimes at work, I don't feel like waiting for 10 cups to brew, is that a problem? A: The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew  <sep> FOLLOWUP_Q: Does it usually take 3 minutes for ten cups to finish brewing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0d947e9ac0ff4cfb96e08ed0101bc3d6",
            "input": "CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the \"spent\" starter each time you feed.  <sep>  Q: How do I feed a sour culture? A: Remove and discard (or use elsewhere) half or more of starter  Q: What goes into the starter? A: Add fresh flour and water in the desired proportions  Q: Is 70g flour and 70g warm water the correct proportions? A: Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic  <sep> FOLLOWUP_Q: Is there a specific type of flour I should use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c190e5c87cae4524866cd1cc6571f995",
            "input": "CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  <sep> FOLLOWUP_Q: I want to keep the flavor, but how do I remove or offset the actual heat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3aef0aedb943400f903cb58fd8fe48bd",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home?###Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. A: There could be two factors involved. First, the freshness of the celery  Q: At home, you cut celery and store it in water in the refrigerator, and eat it. It does not taste amazing. A: Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: What are the possible reasons why there is a difference in taste between the two? A: Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it  Q: oh okay.###what do you recommend? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving  Q: sounds good###anything else to keep in mind###? A: Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days  <sep> FOLLOWUP_Q: thats helpful. Thank you",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-df7e6199028e42a68edc6f8e353a94fc",
            "input": "CONTEXT: Adding salt and lemon should do it, or at least help a lot.What you want to do is to chop them up and rub in a little salt and a splash of lemon juice (vinegar should work too). Obviously you don't want to add so much of either that you won't want to eat the onion.Leave to sit in the fridge overnight and enjoy.  <sep>  Q: How to make uncooked onion digestable? A: Adding salt and lemon should do it, or at least help a lot  <sep> FOLLOWUP_Q: How do I do that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7a860cbdcd994fe5a9b5430ed79e0fff",
            "input": "CONTEXT: Most of the things in this are very easy to substitute.Roses lime juice is sweet and non-alcoholic (and can be found in most supermarkets). You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same. Grenadine is just a pomegranate juice simple syrup. No alcohol there at all.The only question is what you want to sub for the strawberry vodka. Some kind of soda, most likely. It's a question of taste. It won't be easy to get something that is both fruity and clear, but you might try white cranberry juice, or white grape juice.  <sep>  Q: How can I make the \"Bloody Brain\" cocktail without alcohol?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c1a9a3416b8949dcb627b2eb989d63c8",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity  <sep> FOLLOWUP_Q: Can you knead the dough too much?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c3ec467b59ea4e1cb7ca428bc86800d4",
            "input": "CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8b92396080e045feaff5ae0a16e8f460",
            "input": "CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak? A: re ar  <sep> FOLLOWUP_Q: I have trouble cooking a steak medium, do you have any tips?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1b1d230b9517480cb8e22257e01bd9a7",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: Can you help me with recovering frozen vegetables from my crisper? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Is there any way to salvage them for cooking? A: cooking does something similar to vegetables  Q: Do you have any advice for storing veggies? A: vegetables that stand up to cooking would survive freezing the best (such as your mushrooms  Q: Which vegetables should be frozen? A: somthing like lettuce is a lost cause, once frozen  <sep> FOLLOWUP_Q: What is the best way to store lettuce?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ca9f8278060b472eb228d8ba00ff26b9",
            "input": "CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original \"Coney Island\" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as \"funky\" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: Do you have any tips on making Sauerkraut?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0f4f85bea9ea43078eff1c7f07a19abb",
            "input": "CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: I make six bagles at a time to eat during the week; what is the best way to store them? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  <sep> FOLLOWUP_Q: What will maintain the best quality overall?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0edbea9a543c40f0b59b0771b39aa449",
            "input": "CONTEXT: Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect to actually be pretty nice. The sharp edges would be just a bit softened. Whether it maintains it's own character would mostly depend upon the size of the pieces. Powder might dissolve, but distinct pieces (like .3-.5 centimeter or so) would stay distinct.  <sep>  Q: How do I add crushed peppermint to a cupcake to bake? I'm fairly new at baking this. A: you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes  <sep> FOLLOWUP_Q: I'm not sure. Do I add the peppermint to the batter in the beginning of mixing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3956e2c83ef04ec596c4486f9453b363",
            "input": "CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: White chocolate ganache won't set what can I do? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate  <sep> FOLLOWUP_Q: 1 cup heavy cream, held at a low simmer for around 5 minutes with spices Strain cream over 12 ounces of nestle white chocolate chips Stir on low heat until fully melted and slightly reduced",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-819cf03521b04d979bffee79a835e275",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick  Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse  Q: Are there any advantages to using pizza stone? A: offers a smoother surface  <sep> FOLLOWUP_Q: Is there an advantage to firebrick?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f113b0ba7b604065ad9b7abdc0c8c5ec",
            "input": "CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e3aea59b8a754f1aa8d4b6219b1ad998",
            "input": "CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What should I look for when choosing egg cookware? A: Modern non-stick pans  <sep> FOLLOWUP_Q: What types of tools (spoon, spatula, etc.) should I look for?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-418ea2e6309c45b2aa783d3376407580",
            "input": "CONTEXT: Rendered pork fat—manteca de cerdo—is our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. \"Tacos: Recipes and Provocations\".  <sep>  Q: Why use lard in tortilla dough? A: Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats  Q: What is the effect of lard in tortilla dough? A: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard  <sep> FOLLOWUP_Q: Can a vegetable oil of preference be substituted for it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-201ff4f9c39e45f3a6014461bc0179a6",
            "input": "CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How can I test if whitish chocolate has bloom or is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: How can I tell if its spoiled?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-99a7b7032bfa4621b6115778e5b13470",
            "input": "CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like \"It should tear slightly as it falls from the beater\"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken  Q: Do you know a way of preparing it to make it less bland and loose? A: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing  Q: I have tried many recipes and I am not happy with the result, do you have any suggestions? A: For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough  <sep> FOLLOWUP_Q: Do you have any idea on Alton Brown's recipes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ac1feb64c66f44bd91aa9de836b204b2",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Are you familiar with the gas range hack for greater power output? A: This seems nonsensical to try with your home stove  <sep> FOLLOWUP_Q: Is it because it's too dangerous to try at home?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-929c8b058a7b4f8284dd32e0f836424b",
            "input": "CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: How do I serve a whole pig?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fc24e445257e46b79c67d04b1f694d38",
            "input": "CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  Q: What is the best way to cook pork jowls? A: If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours  <sep> FOLLOWUP_Q: What would be the best method to cook the cheek after I soak it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ad6676858b944ee0a2d12a37c018f082",
            "input": "CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough? A: I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: How long should I soak it? A: I typically cut it into cubes, soak it for about 10-15 minutes  Q: What do you do after you soak it/ A: drain it and proceeded as normal for the recipe  <sep> FOLLOWUP_Q: What recipe do you recommend?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-54f862b216604caabe474cc4e91f31eb",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3346b156426e40b99b737e7f6ba10738",
            "input": "CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will \"seal\" (in a way) and stay together as they cook.  <sep>  Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: Some ingredients do not dissolve well in hot water  Q: Which ingredients would they be? A: he starch swells and thickens  Q: Why does it say boil and then wait 5-10 before eating? A: they will \"seal\" (in a way) and stay together as they cook.  <sep> FOLLOWUP_Q: Would using this method cause some soups to be lumpy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4354f81e2f8d473ab5d7424e47601bb8",
            "input": "CONTEXT: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins.  <sep>  Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: What is the effect of adding the water to the egg wash when baking? A: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good  <sep> FOLLOWUP_Q: What's the purpose of adding water to an egg wash?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-52b770c8978f4d6480349a044407802a",
            "input": "CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  <sep> FOLLOWUP_Q: Do I still have to cook the meat after all that, or is it ready to eat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-21c48704d5b447e6b4f378e1abf17a32",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: our brains have a good evolutionary reason to like salt  Q: Does salt contain nutrients? A: salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet  <sep> FOLLOWUP_Q: Do other animals eat salt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c10568d6ee4d45f88051b311ac07c5dc",
            "input": "CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How to reheat a baked potato? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Which do you think does better? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  Q: Which way of using the potatoes again do you like best? A: hash browns  Q: and your second favorite? A: potato pancakes  <sep> FOLLOWUP_Q: Great is there a way you have used that you didn't like?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-23fec83f823241eda9a03f612e85b6e4",
            "input": "CONTEXT: The smell is of rancid fats in the flour. It is a very distinct smell, but hard to describe. I would agree that \"sour\" is part of it. The best way to learn is by comparison. Smell some fresh, clean flour and remember what it is like. Any kind of unpleasant odor than that is rancidity. You may have smelled it also if you opened a box of cereal that has been around too long, or even poppy or sesame seeds - anything with fats that sits around at room temp will eventually go rancid.  <sep>  Q: What does flour smell like when it goes bad? A: It is a very distinct smell, but hard to describe. I would agree that \"sour\" is part of it. The best way to learn is by comparison  Q: Does that mean it's spoiled? A: anything with fats that sits around at room temp will eventually go rancid  <sep> FOLLOWUP_Q: What are the storage guidelines for flour",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a522ca0b777541a08168cc2abb43b4d8",
            "input": "CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate  Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water  Q: Would this make the food more dry? A: You are left with useless protein fluff floating on water  <sep> FOLLOWUP_Q: How do you know when you've whisked too much?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4fafd9aee3bd43adb1790f70411d0444",
            "input": "CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it.  <sep>  Q: Black spots in porcelain coffee mug? A: This is something that can happen during the manufacture of porcelain  Q: Why does this happen? A: It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed  Q: When does it happen? A: they get this look after being fired  Q: How do you get rid of them?? A: It is part of the mug itself and cannot be removed  Q: Is this a common problem with porcelain? A: if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough  <sep> FOLLOWUP_Q: How do I know if it's high end or not?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6e88a20282f44682b0f32b3630b7c338",
            "input": "CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: How to best store cupcakes? A: you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house  Q: When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? A: So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  Q: so to compare then, for how long will they stay fresh outside, rather than in freezer? A: You can store them in the jar for about 3-4 days, but they won't taste fresh any more  <sep> FOLLOWUP_Q: Some say you can add things like rice to the storage bag, to absorb any moisture, any thoughts on this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5499ac3dd11c4a4badbbb8bd1543158b",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality  Q: Am I hurting the flavor at all? A: You are not hurting the flavor  Q: What can I do to affect the steeping time then? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  <sep> FOLLOWUP_Q: Would cold water work or just hot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bf91e8cd2de74471b7a33493592091c4",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  <sep> FOLLOWUP_Q: Will it be safe to use after that...I have small children?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-19ed4e7dc40f42299b333401145235c1",
            "input": "CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How do i make stronger colors in three part pannacotta? A: Saffron can work really well  <sep> FOLLOWUP_Q: Are there any others?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b8640a89692a46b887a0b10cad6a25de",
            "input": "CONTEXT: Judging from those Wikipedia articles:Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids.Ghee is slightly-browned (it should have a golden color) butter that is rendered. So you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter.  <sep>  Q: Is “ghee” clarified butter or beurre noisette? A: Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids  Q: Does Ghee contain solids? A: you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter  Q: Does it matter whether the solids are in the butter when you are making a sauce that calls for ghee? A: you ha  <sep> FOLLOWUP_Q: Can you substitute Ghee for a recipe that calls for beurre noisette?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b12a458d27b64634a5391db571567da3",
            "input": "CONTEXT: This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.If you're storing short term, up to maybe a week, refrigerate it.If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3–4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0°F/-17°C or below.  <sep>  Q: Should a Pound Cake be stored in the fridge or the freezer? A: This is going to depend on how long you want to keep it for  Q: After I cook it should I place it in the refrigerator or the freezer? A: If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight  Q: Is it safe to keep at room temperature? A: If you're serving it soon  <sep> FOLLOWUP_Q: How long will it keep in the freezer?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e7d899f4551f481188c5a4be81d44a77",
            "input": "CONTEXT: You're comparing different quantities. A serving of cream (per your label) is a tablespoon. You're comparing that to 1 cup (or 16 tablespoons) of milk. The percentage that you're seeing is not what percentage of your dairy product is fat, but the percentage of the recommended daily amount of that nutrient found in a single serving. % Daily Value is figured using 2000 total calories per person, per day.From @Jefromi in comments: \"And a tablespoon of cream is 15g, so with 5g of fat, that's indeed about 33%, right in the expected range. Similarly the milk is 8g of fat out of about 237g, or 3.4%, what you'd expect for whole milk.\"  <sep>  Q: I am under the impression that the difference between milk and heavy cream is the percentage of butterfat/milkfat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-736758ee4f2244f1b1b0ada49f20d066",
            "input": "CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Is English Breakfast Tea the same as Assam Tea? A: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend  Q: What do you mean by broad definition? A: each manufacturer has their own version of it  <sep> FOLLOWUP_Q: Is it a popular variety?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-10bb84346db7430ebde555f1ad5d154d",
            "input": "CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: large pockets of air in the dough before you bake it  Q: How can I avoid them? A: try to make sure that you're not getting air trapped when rolling it  Q: How about with like cinnamon bread, it always leaves a big hole? A: For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it  Q: What else should I know? A: For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it  <sep> FOLLOWUP_Q: Is there anything else?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-997ffc819f2047188d0ba16aba19880d",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with excess tofu? A: I would suggest making tofu burgers  Q: How do I make tofu burgers? A: Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped  <sep> FOLLOWUP_Q: Nice. Any other suggestions for excess tofu?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b5db5ec136ef45188f44f4404bbe9e76",
            "input": "CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction  Q: What are the circumstances where you would choose one method over the other? A: I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake  Q: Would the recipe need to be altered at all between methods? A: No recipe alteration needed  Q: Which method delivers the best flavour? A: Fried meatballs will develop more of a crust, and thus more flavour  <sep> FOLLOWUP_Q: Do you have any other tips?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ae031b6fcfa043d495b947bbfda08c83",
            "input": "CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc  <sep> FOLLOWUP_Q: How is growing vegetables different then fruit?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8df6d611a6af426995d6f2a8eee13a9b",
            "input": "CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Have you ever made a ragout? A: Alternatively you can make a roux  Q: Do I have to roll the meat in flour when I make a ragout? A: can lead to your dish having a raw flour taste, and you can get blobs of flour in it  Q: Should I add anything extra to my meat if I'm going to leave the flour off of it? A: I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead  <sep> FOLLOWUP_Q: If I rolled my meat in flour first would the meat taste any different?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-77b1be8b65994a34be6988d029fbeb8b",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  <sep> FOLLOWUP_Q: What are the pros and cons of wood vs plastic cutting boards?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-de12a14b68d2475fa1eba97d9ae1c5c3",
            "input": "CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search \"coffee roast level chart\". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans? A: you can roast the beans some more. However the results will probably not be great  Q: Why will the results not be great? A: Roasting results in quite a bit of smoke  <sep> FOLLOWUP_Q: Is a range hood good enough to deal with this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c9fbad0138c1409eb0f98b7e87b87fb0",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: How should I cook it then? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: What should I put in the pan to fry it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a117f23a8d474ea1bbf9dee923946c0d",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it  Q: What if it doesn't have any odor? A: Even if you don't smell anything obvious, it could still be subtly rancid  Q: Do you think I should just throw the box away says the best before date has long perished? A: If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date  <sep> FOLLOWUP_Q: Do you know what the average shelf life is for polenta by any chance?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ed21aba9670444a1ac5e1d5c6e7107ba",
            "input": "CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done.  <sep>  Q: How long is a pork fillet cooking time?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-eb2bc1f9489e46de8cbcab43a4023b82",
            "input": "CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A: you can definitely use UHT milk in bread  Q: What is UHT milk?###My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. A: UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk  Q: Is this an acceptable substitute on its own? A: Using UHT won't change anything in the dough structure  Q: is there a way I can tweak the recipe to work better with this milk? A: it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste  <sep> FOLLOWUP_Q: how long does UHT Treated Milk last?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-08969f4ac0244cdea84ca3e5c15f800b",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Is it bad to refrigerate leftover potatoes? A: Refrigerating cooked potatoes is perfectly safe  <sep> FOLLOWUP_Q: How long can I keep potatoes in the fridge?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9c92dee3031349dc862bedf7b9ebcac2",
            "input": "CONTEXT: What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.  <sep>  Q: Could you smoke a sauce? A: You will need to make sure that some actual condensation occurs  Q: Can I just let it simmer on the barbecue and have wood chips in water to provide smoke? A: it may be simpler to add a liquid smoke-type product directly  <sep> FOLLOWUP_Q: Should I keep the lid of the pot on or off?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ec874a44b8d5422ea7287076dd87db17",
            "input": "CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved  Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example  Q: Can I start it the night before and use it the next day? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge  <sep> FOLLOWUP_Q: Do you have any other tips for me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d7b79e474d1742b38d01f33d1669f68b",
            "input": "CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight  <sep> FOLLOWUP_Q: I left it on the kitchen table but it was out of the light. Any other reasons?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-23d55539f7ba46419e1e2677edada1c9",
            "input": "CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Is English Breakfast Tea the same as Assam Tea? A: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend  <sep> FOLLOWUP_Q: Is it true that I need Assam tea for brewing a good cup of Chai Tea?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8bc045418bf14a9391a1f6dfdf94c5a3",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was  <sep> FOLLOWUP_Q: can you give me some t ips?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4e307e5709a64626abe698c0d1f5a684",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: es, nuts are very fatty, and they will eventually go rancid  Q: What causes them to go rancid? A: They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds  Q: How would you know that they are bad? A: they will taste very poor  <sep> FOLLOWUP_Q: Will there be any physical difference?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-afcb4a527d324c64b097f402b2eb70a7",
            "input": "CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to cook seafood in paella? A: burner  Q: How long to cook mussels? A: If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner  <sep> FOLLOWUP_Q: How long for cooking prawns?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-41732453b0074dbfa1bd1f3fa039a087",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: How would you cook it then? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What kind of oil should I use? A: I haven't done any tests  <sep> FOLLOWUP_Q: Can I get the goopy stuff off quicker so I can cook it faster?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-75f8d6d44e7a404f842a7c26c32dd2dc",
            "input": "CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: I'm trying to add moisture to gluten free muffins, should I use Date puree or Banannas? A: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference  Q: What about melted butter or Potato starch, would either of those work? A: You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash  <sep> FOLLOWUP_Q: I also have Buckwheat flour, I heard that could improve moisture what do you think?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b0278642e6cd47b5bd110110b5b889be",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  Q: Is it better to be dry or gooey? A: As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton  <sep> FOLLOWUP_Q: How does a higher fat content affect the finished product?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a4fc8890492c4040b7f4553ab680a5b8",
            "input": "CONTEXT: Cooked foods are starting with a very low bacterial count, because the cooking process killed everything. Defrosting foods are starting from an unknown count, because they picked up some during the cooling process before they were frozen. Bacteria multiplies exponentially, so the starting point matters greatly.I'm glad you asked for theories because I don't have anything to back this up.  <sep>  Q: Why can't food be left out to defrost? A: Cooked foods are starting with a very low bacterial count, because the cooking process killed everything  <sep> FOLLOWUP_Q: What is the best way to defrost food, then?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-81af625fdaa548459445924685d2eb58",
            "input": "CONTEXT: That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented drinks (like fermented lemonade etc) - your ginger ale would be yeast based soda, by the way, if you drink while fairly young and carbonated, like with a day or two of fermentation (you can have longer storage if not actively fermenting, ie in the fridge where yeasts are nearly dormant or having killed the yeasties off somehow) while it will likely grow increasingly alcoholic if you leave it an extended amount of time.This precipitate isn't a problem, it might be off-putting to see or taste (if you get a whole mouthful) but it isn't harmful and I at least will often drink it because I don't care enough to avoid it, but if you don't like it you can rack the beverage - that is, let it sit still to settle, and gently pour or siphon from the (clearer) top, and stop pouring when just the settled, cloudy yeasty dregs are left. If you're fermenting for an extended period of time (ie, alcohol) these may be racked several times while aging to keep the yeast from building up and possibly introducing off flavors - though its usually a few months between racking, so I wouldn't expect off flavors to develop quickly.  <sep>  Q: I am sorry but I have no idea. I didn't know you could make your own ginger ale.###You learn something new everyday as the old saying goes. A: your ginger ale would be yeast based soda  <sep> FOLLOWUP_Q: How does it taste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-84587aef2efb40559bf08369259a28f7",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallow get so puffed up in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid  Q: How big can they get? A: 1 mL of water becomes ~1.36 LITERS of vapor  <sep> FOLLOWUP_Q: How hot does it have to be for them to poof up?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-60c15a1f518d4e3c842c175bffb76d8d",
            "input": "CONTEXT: Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. A plastic bag is basically irrelevant for safety. It will not keep you from getting sick if the fish remains in the danger zone for enough time...that is, unless your fish is floating in contaminated water, which is probably unlikely in your situation.  <sep>  Q: Can i Defrost Fish without Bag A: A plastic bag is basically irrelevant for safety  Q: So is it safe to place the frozen fish directly under running water? A: This is safe in the short term, or just until the fish is thawed  <sep> FOLLOWUP_Q: Can I place the fish back in the refrigerator once it has thawed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a8b3844ee2be41368b3226f53ac57a0b",
            "input": "CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done.  <sep>  Q: What is the best way to stick chocolate wafer sticks on a mudcake? A: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies  <sep> FOLLOWUP_Q: How should the wafers be applied to get the best decorative result?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-88622f89ad98471491f694e300b5301e",
            "input": "CONTEXT: A medium saucepan would probably be in the 8-10 inch range.Your sugar isn't colouring because the heat isn't high enough or it's high enough but not long enough. Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar, better to err on the side of caution; I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed to give myself breathing room. Are you using the correct size of dish as specified by the recipe? Some of the caramel will dissolve into the filling as you pour it in and as it cooks; I wouldn't worry about the thickness at this stage.Beyond that, I would personally stay far, far away from anything done by RR. I don't criticise cooks lightly, and I generally try to cook some of their recipes before I'll pass judgement. The recipes of hers that I have tried, both from 30 minute meals and the website, are uniformly awful. Poorly written, ingredient quantities are off, and generally they just taste nasty.  <sep>  Q: How do I brown the sugar for pumpkin flan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-084443e2fb9c4ab7b4e798e199a4e260",
            "input": "CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom.  <sep>  Q: Do I need to seal the food with food wrap before put them in the fridge?###I've always seen friends putting leftover, cooked food in the fridge with food wrap. ### I asked them why they are doing it and they don't even know why they are doing it. ###It is necessary to put just cooked food in the fridge with food wrap? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits  Q: such as? A: 1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge  <sep> FOLLOWUP_Q: I see. ###So you recommend sealing it with food wrap?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5645f818e3e4428d8cbbec6f1daa636f",
            "input": "CONTEXT: Yes, ceramic knives are the \"new thing,\" but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be \"what knives do I need?\" The answer is it depends, but I concur that you should not buy a \"set\" of knives.  <sep>  Q: How many ceramic knives do I want? A: the answer to your question is zero  Q: Oh really? I've always had stainless steel...why are they not superior? A: The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip  <sep> FOLLOWUP_Q: Have you ever used a ceramic knife?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8abd8ac3775240f6849069511c052373",
            "input": "CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: Have you tried frying eggs on a large scale? A: Surprisingly, an egg is the most difficult thing to cook  Q: So, can fried eggs be fried in advance? A: I doubt this could be done  Q: Do you know if eggs can be reheated after being fried? A: the yolks and whites will change physical properties when heated / cooled / reheated  <sep> FOLLOWUP_Q: I see. So, we can't reheat the egg after being fried?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6ed5327007b64193a62f4e4ff78c93b7",
            "input": "CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe  Q: Can I heat the jam in an oven? A: there's no risk in putting jam in baked goods  <sep> FOLLOWUP_Q: What other advice would you give in terms of working with jam?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-16e65041d6bd4f4e871c33bf0933837d",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent  <sep> FOLLOWUP_Q: Do you have any other information on red lentils?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dbfb7153b504431f98792bd82c5cb3f5",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Sp  <sep> FOLLOWUP_Q: How big can they puff up?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-994bb01322ca4310a8b2abf2afcc8443",
            "input": "CONTEXT: Brining is great to begin with. Use a bone-in, skin on chicken breast. Once it's done you can remove the skin and carve off the bone if you like.Also, set up 2 heat zones in your grill (either by banking your coals or by turning off a gas burner). Brown it for a few minutes over the hot zone, then transfer to the cooler zone to finish cooking, until temp comes to 165-170 degrees.Then remove from heat and wait at least 5 minutes to slice.  <sep>  Q: How do you keep chicken breast juicy when grilling? A: Brining is great to begin with  <sep> FOLLOWUP_Q: Are there any special marination tricks?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-de479fc7f3274a6c8e81ff877bcd1bdf",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake  Q: Are there any cake mixes that are less sweet out of the box? A: You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them  Q: Can I add lime to cut down on the sweetness? A: I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening  Q: Are there any sour things that you think might work best? A: A sour icing, or a sour sauce to serve it with, might be a better bet in that vein  <sep> FOLLOWUP_Q: Do you know any recipes for a sour icing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3b907ce8c20e4298a5afd5014b90df13",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I Appropriate oil to infuse with hot chillies? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work  Q: Is there any difference in flavour absorption between the two? A: Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term  <sep> FOLLOWUP_Q: Is there any reason not to use cold-pressed rapeseed oil vs. olive oil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-742052f9bc9643f28d484aea2d0ad85f",
            "input": "CONTEXT: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating. If bitterness specifically is the problem, I'd suggest using a less bitter chocolate. Perhaps you can find something with lower cocoa solids that will have a smoother flavor without adding any sweeteners.Added from a comment since I remembered: A tiny amount of salt can also help to cover bitterness. You could try that.  <sep>  Q: How to sweeten ganache for a chocolate lining A: If bitterness specifically is the problem, I'd suggest using a less bitter chocolate  Q: Will adding sugar make it grainy? A: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating  Q: What do you suggest I use to sweeten the chocolate? A: A tiny amount of salt can also help to cover bitterness. You could try that  <sep> FOLLOWUP_Q: Is there any other important information I need?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f1d61a2dbbe342488d1a3257aa00b16a",
            "input": "CONTEXT: Non-sweetened almond milk is probably what most people on low carb diets drink, when they drink it. It has < 1g of carb per cup.Personally, I completely stopped drinking milk because of carbs years ago and I don't look back. I only drink a little bit of half and half with coffee, and even though it still has carbs, it's so little that it makes little difference.  <sep>  Q: What kinds of milk are low in carbs? A: Non-sweetened almond milk is probably what most people on low carb diets drink, when they drink it. It has < 1g of carb per cup  <sep> FOLLOWUP_Q: Is coconut milk low in carbs?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-21fa95647a1143ae9afda330b2b8f2c7",
            "input": "CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.  <sep>  Q: Are there substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: In a pinch, you could use a colored brandy too, like Chantre  Q: Would that change the consistency of the cookie dough? A: But it will add more of its own flavor  <sep> FOLLOWUP_Q: What kind of colored brandy would you recommend?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2d90f02d3ad34a029ecb91c9fa39dfef",
            "input": "CONTEXT: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well.  <sep>  Q: I'd like to make cakes, but where I live now doesn't have an oven. Do you know how I might be able to do that? A: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked  <sep> FOLLOWUP_Q: That might be something that could work! How can I find one?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-90b6afa05e8a449da3f147dec89c1877",
            "input": "CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: How to add pistachios in a white chocolate mudcake A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s  <sep> FOLLOWUP_Q: can you tell me anymore about pistachios?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-91f8ce63ecce443bb5e4643a5a899d39",
            "input": "CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen  <sep> FOLLOWUP_Q: what's a general rule of thumb for how to make one?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-99d72c24ebc843b4b72c03c0005544ee",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why would unopened shredded cheese get soggy in the fridge? A: Slight temperature variations can make the shreds stick together in a globby mass  <sep> FOLLOWUP_Q: Is this normal?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6695e1bfc0bb45fc8919e7470d4752b2",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  <sep> FOLLOWUP_Q: Do you add vegetables too?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9037ddaf75ac4c33846122e098eff561",
            "input": "CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen  Q: Is the growing of a vegetable different from a fruit's? A: The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes  Q: I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry. A: These do need to be ripe  Q: is it dangerous to eat particular vegetables (potatoes, I believe) before they're fully grown? A: Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size  <sep> FOLLOWUP_Q: How are fruits and Vegetables different when growing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b8af9af4d0894805bb28dbaff020599b",
            "input": "CONTEXT: Convection-baking in a \"convection microwave\" is a bit like conventional baking in a toaster oven; it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven).That being said, if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long. The guideline for conversion (and this is just a guideline, not a rule or guarantee) is to subtract 25-30° F / 10-15° C from the temperature, and 25-30% from the cooking time.So, for example, if a recipe calls for baking at 350° F for 60 minutes, your first attempt in a convection oven should be 325° F for 45 minutes.Again, please keep in mind that a convection microwave is still fundamentally a microwave oven. No matter what their marketing claims say, it is not a substitute for a conventional/convection oven and you are not going to see equivalent performance.  <sep>  Q: Can you help with baking using a convection microwave? A: Convection-baking in a \"convection microwave\" is a bit like conventional baking in a toaster oven  <sep> FOLLOWUP_Q: How do I bake things evenly?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dd2715a9f2634f04b344f77763422624",
            "input": "CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: My homemade ice cream texture is gritty/sandy, any advice? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: How should I do this? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom  Q: What would the next step be after dissolving the sugar? A: That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours  <sep> FOLLOWUP_Q: How do I get the best texture?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fd6b3be9dee74d4f8010e6dd666b5ac1",
            "input": "CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d1e8a32c25804168b0f02cc57d5959aa",
            "input": "CONTEXT: Macadamia is as close as you will find for the texture and oil content. As you are using it for spice pastes -the only use I have had for them- then macs are an excellent carrier. That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for. What's a Laksa without that flavor component?  <sep>  Q: Substituting for Candlenuts in Indonesian Food, any advise? A: Macadamia is as close as you will find for the texture and oil content  <sep> FOLLOWUP_Q: This includes many of the various rendangs and sambals, such as Sambal Kemiri. as well ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-38e90a3256274ebeab15df7f7a802f15",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  <sep> FOLLOWUP_Q: Ah, and when that last bit sometimes is evading even the shell piece?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-329d8c18900e47b9a8470841d676bc27",
            "input": "CONTEXT: The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final dough's hydration based on the hydration of your starter).For instance, if your original recipe included 30% starter (in baker's math), the faster version might have 40% starter and .5% yeast. If you use a liquid starter, you may then cut the water by 5% or so, and if you use a solid starter no further adjustment may be needed.  <sep>  Q: Is there any way to speed up dough maturation? A: add a small amount of yeast in addition to the sourdough starter  <sep> FOLLOWUP_Q: how much time will be saved by using this method?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-472e6277b37744539a26e2a9fe108adf",
            "input": "CONTEXT: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in your stew. However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor. You can thicken it up at the end if you like with a cornstarch slurry.  <sep>  Q: Do I need to coat beef in flour mixture for slow cooked stew? A: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener  Q: do you have any other tips for a good stew? A: You can thicken it up at the end if you like with a cornstarch slurry  Q: What if I don't want my stew that thick? A: However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor  <sep> FOLLOWUP_Q: oh .. so I shouldn't use flour? I am confused",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e6429dd8d4ac4e23a851efb1cb665361",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  <sep> FOLLOWUP_Q: How would you cook it then?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-690a1d9eee1f4a6bafee3243a7f9c707",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered  Q: What else does salt do? A: in a non-urban world, salt/sodium is a valuable nutrient  <sep> FOLLOWUP_Q: Does salt affect taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d34961e57bc54124aabcbbd891a681f6",
            "input": "CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go?###20 years ago, the most common type of rigid spatula (or \"turner\") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon.### These spatulas were not very durable (leading edges tended to melt), but they were very very good for making eggs and other delicate non-stick-pan dishes.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d8a6f26a7e52457399344b0a7aadcd7c",
            "input": "CONTEXT: I can only guess that something from the herbs has \"disturbed the balance of the mix\" and is preventing it from setting.Putting my chemist's hat on, the problem is similar to what happens when a solid reaction product forms an emulsion and refuses to precipitate. When that happens, there are ways to induce precipitation, but not all of them can be applied to food.Try adding a pinch of salt - mix, and wait.If that fails, smear a knife blade with some fresh butter and stir the mix with it.If that fails, try cooling it.If that fails, try mixing in a pinch of bicarbonate of soda.There are other suggestions, but I assume you want to eat the butter once it solidifies. Ideally, you want to find that happening after one suggestion has worked. If it takes a succession of suggestions to find a way to solidify it, this is about as far as you can go without the product starting to \"lose its intention\".  <sep>  Q: Why didn't my clarified herb butter solidify? A: I can only guess that something from the herbs has \"disturbed the balance of the mix\" and is preventing it from setting  Q: Is it possible that the oils from the herbs and pepper prevented it from setting up? A: Putting my chemist's hat on, the problem is similar to what happens when a solid reaction product forms an emulsion and refuses to precipitate  <sep> FOLLOWUP_Q: Do you think a handful of herbs and a singular hot pepper would have enough oil to prevent 12+ ounces of clarified butter from setting up?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-94f1861698f344c1b9a5e7ce67ec83d4",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  Q: Is it better to be dry or gooey? A: As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton  <sep> FOLLOWUP_Q: What is the ratio of fat to flour ratio that is standard?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-33927395852248a0a0065337f5337cb4",
            "input": "CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open  Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like  <sep> FOLLOWUP_Q: How many peppers should I use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0f874a9ee7c344bd8cd8f41612f6ee0e",
            "input": "CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What should I look for when choosing egg cookware? A: Modern non-stick pans  Q: What types of tools (spoon, spatula, etc.) should I look for? A: Coatings on good pans should hold up to any non-metallic utensils  <sep> FOLLOWUP_Q: Will using a non-stick pan mean I don't have to use butter or oil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-93966c5f881c4ffea0475c143055c3f2",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  Q: Why is that? A: it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  Q: Any other advice for boiling pasta? A: ust serve it immediately  <sep> FOLLOWUP_Q: Should I add the pasta to the sauce before or after serving?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f783a929dbc34cb683b1e178eec60640",
            "input": "CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.  <sep>  Q: How to save a dish with an onion paste base which tastes like raw onion paste? A: Guess my first instinct to heat some oil and fry it off was correct  <sep> FOLLOWUP_Q: So how was it saved?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bccb546761204ce597f1f6d1816d9759",
            "input": "CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done.  <sep>  Q: How can I stick chocolate wafer sticks to a mudcake?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-603797d1628b4419b57befcb1fcaacee",
            "input": "CONTEXT: Preheat the pan for longer than you expect, then preheat the oil as well. Cast iron takes a long time to heat up. With some foods you can get away with not preheating so it may seem silly to just let the pan sit on the burner with nothing else happening, but the potatoes will test your patience because of how much they can stick to pans.Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown and movable from the pan.  <sep>  Q: How can i avoid Frying potatoes in cast iron and sticking!",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f9a43fa92b7647b193d0d632f43a3b2a",
            "input": "CONTEXT: I don't endorse beef in the microwave, but that said, the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate. (the ones that look like the inside of a george foreman grill) You are going to have to play with your power settings a bit to achieve a optimium patty. In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary.The trick to having an edible patty come out of the microwave is use low power to achieve the desired temp and then hit it at full power to get the outside done. It will always produce a slimy-er patty than cooking it on a stovetop or in an oven. Make sure that you cover the patty during cooking as it is going to spatter like crazy. You don't want to clean that mess up.If you have access to a toaster oven, you can cook a patty in that in about 15 minutes and you will have a much closer to delicious product.  <sep>  Q: Can I cook a frozen hamburger in the microwave? A: the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate  Q: how much at a time for how long? A: In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary  <sep> FOLLOWUP_Q: can I do this in vacuum seal bags?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-49471e79f6b343f3a00a1480cd4a6f97",
            "input": "CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee.  <sep>  Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice  Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do? A: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice  Q: Is there another oil I might have, or is olive oil the only one?###the only one to use. A: Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well  <sep> FOLLOWUP_Q: Is ghee something I could make at home to try?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a76e5d0a62ff40f1b7d1d271264b0d3b",
            "input": "CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: Homemade ice cream has texture that is gritty, sandy do you know why? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: I followed the recipe it said use a hand mixer on low until sugar is dissolved did I do it wrong? A: It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge  Q: How do I dissolve it better? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom  Q: Anything else? A: n my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily  Q: How long do you refrigerate it? A: probably more like 4-8 hours or overnight  <sep> FOLLOWUP_Q: Any other suggestiont to help with the texture?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-20a2733726004cf1a65a6b50cc361b87",
            "input": "CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.  <sep>  Q: Do you think if I heat up some oil in a wok and put the entire dish into it to cook would that help?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-668d52e63b1a40f1922522cd15d4d729",
            "input": "CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans.  <sep>  Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans  <sep> FOLLOWUP_Q: When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f03daea20c6d4cd3a292a4df89b7900f",
            "input": "CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: I love instant espresso but would like know if there are any instant espresso powder substitutions? A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  Q: How would the taste be affected overall? A: Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors  Q: Do I use the coffee the same way as the espresso powder? A: instant coffee takes longer to dissolve, so it needs to be added straight to a liquid  <sep> FOLLOWUP_Q: Can I use the coffee as a substitute in recipes that require espresso powder?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-16957de398f14456b77a7e8d4ab20e41",
            "input": "CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original \"Coney Island\" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as \"funky\" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: Do you have any tips on making Sauerkraut? A: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer  Q: What if I wanted a milder flavor? A: I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion  <sep> FOLLOWUP_Q: How is Sauerkraut made?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-47239e2c1db7480a83ea36bfcf50a5fb",
            "input": "CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later  Q: Does the coconut tend to be more oily? A: Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe  <sep> FOLLOWUP_Q: Would I be able to substitute other dry ingredients like flour or oats?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c6f8e271273e4cba906ed45c3917e42c",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: will the result be inedibly salty? A: if you aren't careful  <sep> FOLLOWUP_Q: Does this depend on the particular gravy recipe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5033065392f84887ad3067989df3dbfc",
            "input": "CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there any sign of BPA just from looking at the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tel  <sep> FOLLOWUP_Q: Why is BPA even used in cans?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d8a6e3749c5d4b1d8a3f933ef925aeb9",
            "input": "CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  <sep> FOLLOWUP_Q: So yes or no?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-18ebe77c54f14a868716a2a42e06e7c2",
            "input": "CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What is a good substitute for Kecap Manis A: You could try using a different types of sugar with your soy sauce, perhaps palm sugar  <sep> FOLLOWUP_Q: Would the Palm Sugar need to be dissolved before adding it to the soy sauce?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-481653d67e214b7198f84bcc3ea3b714",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: Transfer of heat. First you need a hot pan  Q: But doesn't the fat from the beef do that? A: The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil  Q: oh I see, how much butter would you need? A: you add a drop of oil and swirl it around  <sep> FOLLOWUP_Q: Okay, so using butter or oil is to transfer heat, is this method also used for non stick pans?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c5ddb47387da435382d720c0d35cabf8",
            "input": "CONTEXT: Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average. I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning like sage or an \\Italian mix; you can use anything the you want. Cajun spice and lemon are also pretty good. The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick. I use a half a pop/beer can and then stuff the chicken and the bottom tray with onions, red peppers, garlic and celery. The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken. Practice makes perfect....chicken.  <sep>  Q: Am I missing something with Beer Can chicken?###Do you have to use a specific beer? A: The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick  Q: Should I use a sauce also? A: a white wine/cooking cherry will also do the trick  Q: Does it end up juicier than just marinading? A: The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken  Q: How long do I cook it in the oven? A: 20 minutes per pound of chicken  <sep> FOLLOWUP_Q: Do I cover it with foil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4a71bc3859d04674ad8e936923245b91",
            "input": "CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is a substitute for coconut in macaroons A: Almond was actually the original macaroon, with coconut coming later  Q: Can oats be used? A: you don't want to use oats or flour  <sep> FOLLOWUP_Q: would the texture lose out if I don't use the coconut?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e1c93c9c4011456cbdb253a8ad6d3b3d",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-61958853427b417ba760e6b9cfbd2217",
            "input": "CONTEXT: Here's a quote from the short section \"Stir-Fry\" in the Gargantuan work \"Modernist Cuisine\": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry (\"bao\" in thai - I think), the hotter the better. But there's also non-professional \"chow\" stir-fry, which is, in \"Modernist Cuisine\"s words, more like a \"covered saute\". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: what is best for stir frys? A: So for professional stir-fry (\"bao\" in thai - I think), the hotter the better  Q: What is the optimum output to use without getting into the professional output range? A: a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h  Q: are there any tips you can give me about the selection I choose? A: there's also non-professional \"chow\" stir-fry, which is, in \"Modernist Cuisine\"s words, more like a \"covered saute  <sep> FOLLOWUP_Q: how is that made?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e8f1c5294d0348d18cd52e7115b29b91",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: Ok, what should it be cooked with if moisture causes it to be goopy? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: What is another way to cook okra?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10ea04d2131243059486e4f333817a85",
            "input": "CONTEXT: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff. All of that said, in many people's opinion, nothing is really quite as delicious as true Parmigiano-Reggiano.  <sep>  Q: Is there a Cheaper alternative to parmesan cheese? A: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta  Q: Are there are cheddar cheese which can replace parmesan cheese? A: You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano  Q: what advice can you give me for selecting a cheese? A: Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff  <sep> FOLLOWUP_Q: what is the name of that cheese?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-99a8815947f04d1b9a0f4187f2b3476a",
            "input": "CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: Hello, I am trying to find an extender/filter for my spice mix. Any recommendations? A: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise  <sep> FOLLOWUP_Q: It does not change the texture much but will it change any other properties of the mix?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-84c7f84857724ca59cfa5aef4ad59242",
            "input": "CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of \"It's not good yet\" - it can come from \"not enough seasoning\" or from \"not enough salt\", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty  <sep> FOLLOWUP_Q: Should I add a bit more of MSG then, or will that mess up the food chemistry?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0556695c65394f62beaa9128d653ee4f",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster  <sep> FOLLOWUP_Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a55bc7dc72824016babf11e909b110de",
            "input": "CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How should baked potatoes be reheated ? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  <sep> FOLLOWUP_Q: Should I wrap it in foil if I try reheating it in the oven?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e3d9d07869d649899131f531bec0a6b5",
            "input": "CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  <sep> FOLLOWUP_Q: How do I evenly distribute it in the dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-62bfdb975b3d400ab062d5f27413e3ef",
            "input": "CONTEXT: While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature.If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.You might also try using bread flour. Here in the south all-purpose flour has a lower gluten content than most other all-purpose flour in the US and it's also bleached to weaken the gluten content that's there. I've recommended to guests of mine that have had issues with popovers not rising that they try bread flour and I've heard positive responses following the use of bread flour. Bread flour will also have a bit more flavor and produce more browning from the additional protein.  <sep>  Q: How do you make Yorkshire Puddings rise reliably? A: If the eggs and milk aren't room temp to even slightly warm  Q: Why do they need to be warm? A: it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion  <sep> FOLLOWUP_Q: Do you have a foolproof method for making sure they rise every time?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3aaae43da4c24f069bf1032dcb29ed70",
            "input": "CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam  Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea  Q: should I heat the cup before serving? A: Therefore Assam is a separate tea.  <sep> FOLLOWUP_Q: Which is better? White or brown sugar?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-23bd593e96254ce3b1fcecb137e28364",
            "input": "CONTEXT: Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect to actually be pretty nice. The sharp edges would be just a bit softened. Whether it maintains it's own character would mostly depend upon the size of the pieces. Powder might dissolve, but distinct pieces (like .3-.5 centimeter or so) would stay distinct.  <sep>  Q: How do I add crushed peppermint to a cupcake to bake? I'm fairly new at baking this. A: you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes  Q: If I added it would I mix slowly or fast?###What if it melts, is that ok? A: The very edges of crushed candy might meld into the cake a  Q: What do you mean by meld? A: The sharp edges would be just a bit softened  <sep> FOLLOWUP_Q: Will that make the cupcake seem mushy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f923bfccc24d4566a105d0cb4d69ee6e",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year  <sep> FOLLOWUP_Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-35702c9caefc4a9b8f030585549a4beb",
            "input": "CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word \"Gumbo\" itself comes from the African Bantu tribal language which uses the word \"Ngambo\" for okra. In the plantation culture of the south \"ngambo\" became \"gumbo\" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice.  <sep>  Q: What is Gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand  Q: what is the secret to making it good? A: In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra  <sep> FOLLOWUP_Q: Is there a special way to cook it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e599135064714381a219db1b6e1f33ea",
            "input": "CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction  <sep> FOLLOWUP_Q: What is the maillard reaction?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bc3e7fbee3f640f8b22f9bfea68c3e19",
            "input": "CONTEXT: I agree with yossarian, if I question it, I chuck it. Although in this case, the salmon probably will not harm you, it might just taste bad. Loss of moisture (freezer burn), taking on of flavours, etc. I wouldn't eat it because it wouldn't taste great. My father-in-law would eat it, because you don't throw out food (his rule). Bottom line, if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you. It's just a matter of palate. But rest assured, it won't taste great.  <sep>  Q: Can I still eat this fish?### I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them? A: if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you  Q: So I can still eat these? A: It's just a matter of palate. But rest assured, it won't taste great  <sep> FOLLOWUP_Q: How long can I store the Salmon Fillets in the freezer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0f8b383bf5a94131b7eea110e7154728",
            "input": "CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: Ways to displace liquids while cooking A: There are many kitchen utensils which will work. My favorite will be canning jars  Q: What can I use that won't displace the flavor? A: metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement  Q: Which utensil will have the least amount of juice stick to it? A: canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned  Q: Should I use a slow cooker to store it? A: Just put it there, again fill with some water, and fill the sauce around it  <sep> FOLLOWUP_Q: Is there a certain temperrature it should be at",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ce561dbfd8e7415b9b30871c85c62d31",
            "input": "CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.  <sep>  Q: How do I save a dish that tastes like raw onion paste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6f7b4775bbd041b2a281e893f33e2624",
            "input": "CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: large pockets of air in the dough before you bake it  Q: How can I avoid them? A: try to make sure that you're not getting air trapped when rolling it  Q: How about with like cinnamon bread, it always leaves a big hole? A: For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it  Q: What else should I know? A: For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it  <sep> FOLLOWUP_Q: Why does it happen more with white bread then wheat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-84284950d4024f54b39c70ee4c9d55c6",
            "input": "CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: Are there any wine substitutions for homemade salami?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-eaf61d5782364a5995dbc2f5ec339f2f",
            "input": "CONTEXT: I would simply use whatever onions I had available! Red onions have a milder flavour than yellow onions (therefore red is usually preferred in salads) and obviously different colour but the difference is still small enough to interchange with no problem. Unless, of course, you desire a particular colour in the soup or are particular about the soup having a strong or mild flavour. Leek would make it even milder and sweeter. If I'd have to make a choice I would use yellow onions and spare the red ones for raw/decorative use.  <sep>  Q: Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup? A: I would simply use whatever onions I had available  Q: Do you have a personal preference though? A: Red onions have a milder flavour than yellow onions  <sep> FOLLOWUP_Q: Which are the best value for money?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2cd595dcee5d4365ae17b5cab840e1ee",
            "input": "CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How to make stronger colors in three part pannacotta?###I'd like to make more natural colors any suggestions? A: All of these are natural colorants but also impart a bit of flavor with them  Q: Is there some kind of fruit I can use? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red  <sep> FOLLOWUP_Q: Any other suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-766750d11b954822abd22bd5852441d8",
            "input": "CONTEXT: To clarify: forced-air (a/k/a \"convection\", a/k/a \"fan bake\") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature.  <sep>  Q: When should I use the convection bake instead of the regular bake? A: To clarify: forced-air (a/k/a \"convection\", a/k/a \"fan bake\") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is  Q: Should I use it for everything, then? A: It is particularly good where you want the surface to brown, such as roasts and breads  Q: That is helpful to know! Is it good for roasting vegetables? A: e sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature  <sep> FOLLOWUP_Q: Is it helpful for things like cookies? I do a lot of baking",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2fda3be4484d450aa82e2bad68ae0e08",
            "input": "CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the \"stuff\" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name \"semifreddo\" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Thank you. How does that affect the fried ice cream? A: if the \"stuff\" is hard frozen, it can be coated and fried like fried ice cream  <sep> FOLLOWUP_Q: That's okay. I was wondering how it may differ texture and taste-wise.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a214b8da814f41808364e948e0e3011c",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Ok. How should I cook the Bok Choy after I prepare it? A: stir them in at the last second, so they barely cook  Q: Will the leaf cook faster than the rib? A: I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel  <sep> FOLLOWUP_Q: What other foods would you recommend I prepare with Bok Choy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bd4c03562585477089443e11e00b9ab7",
            "input": "CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: Do you know how to make a delicious yogurt sauce with yogurt/cream/mint/garlic? A: If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort  <sep> FOLLOWUP_Q: How can I make the yogurt dip smooth and creamy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bd7169f601fe4694b6ad542ad53352fb",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  <sep> FOLLOWUP_Q: What should I do after boiling it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-45f2205032444165a636dd3c84b6841c",
            "input": "CONTEXT: I may be wrong but I'll give it a shot.When you heat chicken (or any other muscle for that matter) it tenses up. As it tenses up it is essentially squeezing juices out, because all the fibres are closer together. Just think what happens when you slice a rare steak without letting it rest, there will be blood everywhere. In general I believe boiling anything is bad practice. A slow simmer maximum is required to retain all the desired qualities. Hence the saying \"low and slow\" which I take quite literally band apply to just about everything culinary wise. From cooking stew to proving bread, the longer the better. Edit:I wrote that then went in the shower and remembered pasta & potatoes, so maybe low and slow unless it's a starchy carbohydrate. Or if you are searing, but often a blazing hot seat is accompanied by a nice rest.  <sep>  Q: Why does my chicken go dry when I boil it? A: When you heat chicken (or any other muscle for that matter) it tenses up. As it tenses up it is essentially squeezing juices out, because all the fibres are closer togethe  Q: This may seem a silly question,###but it has always stricken me as odd that chicken should dry out when I boil it in water. A: In general I believe boiling anything is bad practice  <sep> FOLLOWUP_Q: Intuitively it just seems weird, but thinking about this a bit while cooking just now, it also makes little sense to me from a basic physics point of view.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-571a63a88ec94a5a85b67cfbf643ab0c",
            "input": "CONTEXT: Are you absolutely certain that the \"grittiness\" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  Q: Is that with the pre-shredded cheese? A: If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano  <sep> FOLLOWUP_Q: Are there any jarred Alfredos that taste as good as a homemade one?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7c5bb27eb8aa47e38bc43062b2784b66",
            "input": "CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: How to store bagels?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cd39596fe84e4690acd2f0c6278f28ae",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Sp  Q: How big can they puff up? A: Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further  <sep> FOLLOWUP_Q: Anything else you can tell me about them puffing up?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3688e105447545d5a5ec36c83d83d29d",
            "input": "CONTEXT: In the US, I normally see them marketed as \"heirloom\" tomatoes; I don't know if there are specific regulations in the UK or Finland that might have restrictions on the term's use. (like there now is in the US with \"organic\" )Because they weren't developed for industrialized farming, they didn't focus on breeding in traits that were desired for mass production -- size, round shape, bright color, shelf life, durability in transport.As such, there's a much wider variety, and they tend to be locally grown on small farms (as they don't tend to transport well, or be suitable for mechanized production). They might've been bred for sweetness, tartness, number of fruit per plant, disease resistance, etc, so you can't say that heirlooms necessarily taste better; a locally grown, picked that day non-heirloom tomato might taste just as good.To make this clear -- very few vegetables are produced in a truly 'uncontrolled' environment (maybe 'less controlled' environment)-- humans have been selecting for specific traits for centuries; it's just that the processes used were much less high-tech back then -- you saved the seeds from plants that produced what you liked, it's possible that some might've even been hand-pollinated to cross breed cultivars.)  <sep>  Q: What makes a tomato \"heirloom\"? A: They might've been bred for sweetness, tartness, number of fruit per plant, disease resistance  Q: What is the difference between heirloom and conventional tomatoes? A: they weren't developed for industrialized farming, they didn't focus on breeding in traits that were desired for mass production  <sep> FOLLOWUP_Q: Is heirloom the same as heritage?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-adc1c326df8948039072a8b6c5045fa9",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour  <sep> FOLLOWUP_Q: How does the zest change the flavor?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-110c19246a8649f4a8c4d032720b19a1",
            "input": "CONTEXT: It won't turn bad, in fact it may make it last longer. You may have madeira-ized it (see below)Madeira wine is known for it's extended \"shelf life\" after opening because of it's unique process of being heated to as high as 60 degrees C (140 F).You may find that in the Campari some of the sugar may have crystalised. This may slightly affect the flavour, but it most certainly won't make it turn bad.  <sep>  Q: Do unopened bottles of Gin and Campari turn bad in extreme heat? I have just returned home and noticed I have left a bottle sitting in direct sunlight A: You may find that in the Campari some of the sugar may have crystalised. This may slightly affect the flavour, but it most certainly won't make it turn bad  Q: Would you suggest I put the Campari in the freezer? A: It won't turn bad, in fact it may make it last longer. You may have madeira-ized it  <sep> FOLLOWUP_Q: Would I be able to add my own sugar in to the Campari if the sun damage has caused crystallisation to occur?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-07db6be03648458da60ae076c3f29ecb",
            "input": "CONTEXT: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in your stew. However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor. You can thicken it up at the end if you like with a cornstarch slurry.  <sep>  Q: Do I need to coat beef in flour mixture for slow cooked stew? A: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener  <sep> FOLLOWUP_Q: do you have any other tips for a good stew?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4a4f170d0b444ba193cb2c8c24af43c2",
            "input": "CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat \"thicker\" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of.  <sep>  Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface  Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat \"thicker\" and thus can hold the air better  Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of  <sep> FOLLOWUP_Q: Does the speed of the blender have anything to do with creating the bubbles?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-af96ef30161b4a04904aa47709783312",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice for a salad recipe? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  <sep> FOLLOWUP_Q: Does it effect the flavor in any way?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dedd8820f40147e7bc46657213700c5e",
            "input": "CONTEXT: Moist salts are naturally harvested sea salts from which not all the water has been removed. They are noticeably wet, often caking up or forming more of a \"slush\" than a powder.Some aficionados only believe that sea salt is \"real\" and \"natural\" if it is moist. Me, I have enough humidity in the apartment.  <sep>  Q: What is a \"moist\" salt? A: Moist salts are naturally harvested sea salts from which not all the water has been removed  <sep> FOLLOWUP_Q: What sort of dish would they be recommended for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0a3bae84a049491a804ca21a3fc1b0ff",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  Q: So you recommend any specific type of beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  <sep> FOLLOWUP_Q: Which beans hold their shape better when cooked for long periods of time such as a slow cooker?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6567bc7c09d644fc825f143c272cf2b7",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: How can I make a sauce with them? Any good methods? A: You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough  <sep> FOLLOWUP_Q: What else could I do with a bag of dried Chipotle chillies besides sauce? All the recipes I see use chipotle paste.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ebf7b621c0d948339a54c47f788449bc",
            "input": "CONTEXT: Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles.  <sep>  Q: Sauce made from butter and cream is flaking/curdling A: Tender means soft and not brown  Q: Why would my sauce currdle? A: Sour cream will curdle if the fat content is not high enough  <sep> FOLLOWUP_Q: I used heavy cream and butter, it was after adding the shallot and garlic that the sauce started to flake/curdle?###Does it have anything to do with acidity?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9e9deea57ad14a96bfb304df4b70307b",
            "input": "CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.  <sep>  Q: Do you think if I heat up some oil in a wok and put the entire dish into it to cook would that help? A: my first instinct to heat some oil and fry it off  Q: Would boiling it instead help at all? A: there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too  <sep> FOLLOWUP_Q: What other ingredients could I add to temper the onion flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-77462e57570e4b82b926ef36cfd69390",
            "input": "CONTEXT: If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instant—you may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: How long should I cook it? A: you may have to hold it for a few minutes to a few hours, depending on the temperature  Q: What temperature should I cook it at? A: If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked  <sep> FOLLOWUP_Q: Can I add something to get rid of the raw egg taste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6e1403c25ed34f11ab4acaa2a79739e5",
            "input": "CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken\".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: How can I fix my dry crumbly cookie dough? A: ou may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  Q: What do I do when it's dry and cracking while I'm kneading it? A: Repeat until it just stops breaking  <sep> FOLLOWUP_Q: If the dough is crumbly when I roll it out will it make the cookie crack easily?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d94c4cb98b8147da9598913771a72c51",
            "input": "CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: I am looking for anything that would help younger kids with slicing? A: I'm going with an electric slicer  <sep> FOLLOWUP_Q: Is there a way to make an electric slicer safer for children?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a056bcecdccc47c998d29d3d5a299539",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt  Q: do we count things like sour cream, butter, milk, eggs? A: the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough  Q: Do we count just water/liquid? A: for lean doughs  Q: Does anything else factor in to the hydration of the dough? A: there is no real formula any more to create an actual percentage  <sep> FOLLOWUP_Q: Is one flour better than another when it comes to making dough?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5b9c55a5743b4498937226f8a90710ff",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  <sep> FOLLOWUP_Q: Why is that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-64044269e87f4162b5d17320875da3a5",
            "input": "CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: Instant espresso powder substitutions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3b6ced4229a24f07a8c8e19412cc68b2",
            "input": "CONTEXT: Are you absolutely certain that the \"grittiness\" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream  Q: What kind of cheese or cream do you use? A: Reggiano  Q: Can you tell me more about the Reggiano or what to do? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  <sep> FOLLOWUP_Q: Ok then what do I do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7d1371aaa3fa47de96ff3afe5428d2fb",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Pizza stone as floor pizza oven vs firebrick",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b4fbfffde29c4b3b88f1bdda4e693cba",
            "input": "CONTEXT: Convection-baking in a \"convection microwave\" is a bit like conventional baking in a toaster oven; it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven).That being said, if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long. The guideline for conversion (and this is just a guideline, not a rule or guarantee) is to subtract 25-30° F / 10-15° C from the temperature, and 25-30% from the cooking time.So, for example, if a recipe calls for baking at 350° F for 60 minutes, your first attempt in a convection oven should be 325° F for 45 minutes.Again, please keep in mind that a convection microwave is still fundamentally a microwave oven. No matter what their marketing claims say, it is not a substitute for a conventional/convection oven and you are not going to see equivalent performance.  <sep>  Q: Can you help with baking using a convection microwave? A: Convection-baking in a \"convection microwave\" is a bit like conventional baking in a toaster oven  Q: How do I bake things evenly? A: it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven  Q: Any other advice for baking in a convection oven? A: if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long  Q: What does a lower temperature help with? A: The guideline for conversion (and this is just a guideline, not a rule or guarantee) is to subtract 25-30° F / 10-15° C from the temperature, and 25-30% from the cooking time  <sep> FOLLOWUP_Q: Should I rotate things as I cook in the convection oven?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9ce07ca8b719402ba52ffbbad22f0778",
            "input": "CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap  Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble  Q: How much grime could dish detergent get through? A: something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats  Q: Would you reccomend anything other than dish detergent to clean dishes with? A: Not using standard practice might violate safety standards in a professional context  <sep> FOLLOWUP_Q: Who was the first creator of dish soap?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f105583eeab94799812cf6d04b1197ca",
            "input": "CONTEXT: In the US, I normally see them marketed as \"heirloom\" tomatoes; I don't know if there are specific regulations in the UK or Finland that might have restrictions on the term's use. (like there now is in the US with \"organic\" )Because they weren't developed for industrialized farming, they didn't focus on breeding in traits that were desired for mass production -- size, round shape, bright color, shelf life, durability in transport.As such, there's a much wider variety, and they tend to be locally grown on small farms (as they don't tend to transport well, or be suitable for mechanized production). They might've been bred for sweetness, tartness, number of fruit per plant, disease resistance, etc, so you can't say that heirlooms necessarily taste better; a locally grown, picked that day non-heirloom tomato might taste just as good.To make this clear -- very few vegetables are produced in a truly 'uncontrolled' environment (maybe 'less controlled' environment)-- humans have been selecting for specific traits for centuries; it's just that the processes used were much less high-tech back then -- you saved the seeds from plants that produced what you liked, it's possible that some might've even been hand-pollinated to cross breed cultivars.)  <sep>  Q: What's good about Heirloom tomatoes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f6ed305ed76b4adaa142f30652401212",
            "input": "CONTEXT: Preheating the tea pot with hot water will also prevent the tea pot from cracking when you do add boiling hot water for the tea to steep in.I will say that I have a fairly thick-walled tea pot, I rarely preheat it, and I've never seen any danger of cracking. However, if I had a nice china pot, I would preheat it. Better safe than sorry!  <sep>  Q: Is it recommended to rinse the teapot with boiling water before putting the tea leaves in? A: Preheating the tea pot with hot water will also prevent the tea pot from cracking when you do add boiling hot water for the tea to steep in  <sep> FOLLOWUP_Q: Do you personally notice a difference?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-325970e980ee4867a148a8e794b38610",
            "input": "CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to cook seafood in paella? A: burner  <sep> FOLLOWUP_Q: How long to cook mussels?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0eb8a461f638420d8a725efdd80e7084",
            "input": "CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid  Q: is it better to use just the seeds not the whole pod? A: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds  <sep> FOLLOWUP_Q: is there anything else you can tell me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9459790d41e34f8c93a125b83952c47f",
            "input": "CONTEXT: Your question is slightly confusing but I'll try to answer your question.As far as I can tell McCoin brand is bags of frozen vegetables (correct me if I am wrong).If it says do not thaw and to cook from frozen, it just means you do not need to thaw it before you cook it. Thawing is the act of unfreezing something. This can be accomplished by leaving something out at room temperature to naturally thaw.So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it.  <sep>  Q: Meaning of do not thaw for frozen food A: it just means you do not need to thaw it before you cook it  <sep> FOLLOWUP_Q: and can i use the frozen food again after opening the package?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-84d418f34ae74c97949a2bedf9d5b762",
            "input": "CONTEXT: In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill.Atta flour is made from hard wheat, which has a high gluten content. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour. Like typical grocery store whole wheat flour, atta flour is coarsely ground. This may give your bread a more grainy texture (not a bad thing), and makes atta unideal for cakes, biscuits, and quick breads unless you like them with a coarse texture in the crumb. If you would like to use whole wheat for baking other than bread, whole wheat pastry flour is the usual suggestion (or grind wheat yourself to a very find grind).  <sep>  Q: How is packaged chakki atta different from whole wheat flour? A: In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill  Q: what kinds of things it is good for? A: Atta flour is made from hard wheat, which has a high gluten content  Q: Do I use it the same as whole wheat flour in recipes? A: If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour  <sep> FOLLOWUP_Q: Why do they look so different?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1f25ea293e274ee19998fd5916102b4a",
            "input": "CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How to reduce the natural sourness of homemade frozen yogurt? A: Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter  <sep> FOLLOWUP_Q: Do I need to cook it to separate the whey out or just leave it to drain for a certain amount of time?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a9e73a0bbc7947ce8240b6ce110234a6",
            "input": "CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: Is it easier to roast whole unpeeled heads or peeled cloves? A: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a head  <sep> FOLLOWUP_Q: Is it still easier if I need to roast large quantities (50 cloves) of garlic?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7a189af4f71f4429b13caa7031b92d92",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: first of all make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is wrong with Chinese or Oregon truffles? A: but they are quite a bit different  <sep> FOLLOWUP_Q: What makes French and Italian truffles better?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1179afefddc74f18bf2fd3fd9725c80f",
            "input": "CONTEXT: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. Rosé wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off.  <sep>  Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer  Q: Can I do a strawberry sorbet? A: strawberries are no exception  Q: Would I use frozen or fresh strawberries for a better result?###So agave would be the best healthy sweetener to add? A: A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much  Q: Do you think lemon would make the sorbet bitter? A: Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using  <sep> FOLLOWUP_Q: Do you think I would have to pulse the magic bullet as long with fresh strawberries?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-50680bab30a64a4e848ba9227350c5a1",
            "input": "CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes  Q: Is pork a necessary ingredient for it? A: Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served  Q: Do you know if there is a vegetarian alternative to it? A: A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: That's nice to know. What version do you prefer? A: I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common  Q: Does that make it more tastier? A: I like  <sep> FOLLOWUP_Q: Any other suggestion to make it more tastier?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-30334118e7eb439b91514dd1ab45392a",
            "input": "CONTEXT: The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin, although I would recommend checking between 20 and 25 minutes with a toothpick. In my experience mini-cheesecakes were cooked until set entirely in the middle, but if your recipe is for an NY-style cheesecake that seems to wobble a bit, things might be different.  <sep>  Q: Cheesecake Cooking Time Change with Pan Change? A: The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin  Q: What other tips do you have? A: I would recommend checking between 20 and 25 minutes with a toothpick  Q: What can I use to check if it is done? A: In my experience mini-cheesecakes were cooked until set entirely in the middle  <sep> FOLLOWUP_Q: Any other recommendations?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bfef67b8c5d94e29b769f5f09a90f1b0",
            "input": "CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, we’ve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own hand’s heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees don’t matter). It takes time and practice - which is usually described as “experience”. I personally don’t think in “degrees” though, but more in categories like “too cold” / “should be ok” / “too hot” and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the author’s.  <sep>  Q: How accurate is the hand technique for grilling? A: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lo  <sep> FOLLOWUP_Q: Have these technique ever been tried on the charcoal?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d15126f1ce744f1fae37db3da3125e97",
            "input": "CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again  Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way  Q: So I should not let them cool down at all before peeling? A: peel them while they are still warm  <sep> FOLLOWUP_Q: Any other tips you could offer for cooking beets?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-39bd9cadf44840d38dbcf345671da8eb",
            "input": "CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer.  <sep>  Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like  Q: How about if I want to keep them whole? A: As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer  Q: Any other advice on keeping my green onions ready to eat? A: The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless  <sep> FOLLOWUP_Q: Does the acidic solution affect the taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4ce51c50b5174dd3860d721ab61b54f2",
            "input": "CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: Ribs burned to a crisp following directions. What does \"medium high\" mean? A: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective  Q: If meat should not be cooked with direct heat, what is the most effective way? A: You should turn the left burner on, and put the ribs in the right side of the grill  <sep> FOLLOWUP_Q: So indirect heating would be the right way to go for cooking ribs?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-df27f24d7f204a8fbc09b587bd5944e4",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Wouldn't the heat harm this cast-iron frying pan? A: Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in  Q: Can I re-season it? A: then re-season  Q: Would I clean the frying pan the same way if it were stainless steel? A: If it's stainless, just stick it in the dishwasher  <sep> FOLLOWUP_Q: Should I just throw out this cast-iron frying pan, or can it be restored?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5a53d9d718b2485eb49ca74767072f90",
            "input": "CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes  Q: Is pork a necessary ingredient for it? A: Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served  Q: Do you know if there is a vegetarian alternative to it? A: A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: That's nice to know. What version do you prefer? A: I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common  Q: Does that make it more tastier? A: I like  <sep> FOLLOWUP_Q: Do you happen to have the full recipe of Ma Po Doufu?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-07c9d926f70b414fbffb17617879220f",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: Why was there not enough foam in my garlic foam with soy lecithin? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam  <sep> FOLLOWUP_Q: This was my first attempt at making a foam using soy lecithin do you think that will help?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a6bd875f40ea40be83b1f5406caae881",
            "input": "CONTEXT: The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra \"eggplant\" flavor. Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.  <sep>  Q: If a recipe calls for chinese eggplant, can I use regular eggplant instead?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1b21430e98624808a33c273d1fd92ea3",
            "input": "CONTEXT: Yes, you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own, and starchy water will too, so the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over, and more stable temperature when you add the milk.) You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan.If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand. I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning.  <sep>  Q: Steel Cut Oats: cooking in milk vs. water###Most of the recipes I've seen (including Good Eats) recommend simmering the oats in 4 cups of liquid for 1 cup of oats. Alton Brown recommends 3 cups of water for ~25 mins and then (1/2 cup of milk + 1/2 cup of buttermilk) for ~10 mins.###However, I would like to do away with water entirely (just curious). Could I just simmer 1 cup of oats in 4 cups of milk for ~40mins? A: you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own  Q: is the first ~25mins of simmering in water designed to maximize water absorption? A: the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over  Q: Also, if anyone has cooked oats mostly in milk before, I'd like to hear their opinion as well###Thank you A: If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand  Q: That sounds helpful. Thanks for the tip A: I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning  Q: Okay. Anything else that I should know A: You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan  <sep> FOLLOWUP_Q: okay. Thank you!###Appreciate it",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-827c5fa4b7a94dd6aaa05c0deaf4a660",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  <sep> FOLLOWUP_Q: Seems like that would take a long time. How long should I leave them in the refrigerator?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e9a9ddc148cf4007a43596c8e52c5ff1",
            "input": "CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.)  <sep>  Q: How do I cook small fish in water without overcooking? A: removing it from the water as soon as it's done  Q: Is the 1 inch thick should be simmered for no more than 10 minutes true? A: Tiny fish like you mention will probably be done in only a minute or two, similar to small  Q: Does that include sardines and anchovies? A: The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky  Q: How do I check them? A: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell  <sep> FOLLOWUP_Q: How do I tell if its overdone?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cd3eaaff65eb4e0fbfb01ebb0ac37e77",
            "input": "CONTEXT: I'm specifically answering your question \"Is it okay to use a microwave in convection mode without the turntable?\" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the \"convention only\" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: Yes  Q: Even if my microwave doens't have a stop turntable button? A: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven  Q: So can I remove it altogether and use just an oven rack ? A: You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep> FOLLOWUP_Q: How can I avoid that?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a54f0a955d1c47a48c0f02e86271ef73",
            "input": "CONTEXT: I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh.What I do now if I have cucumbers I need to use is to prepare and process them exactly as I would for fresh tzatziki sauce. I freeze the processed cucumber in 1/2 or 1 cup containers and thaw to make fresh tzatziki sauce. Works great and the added bonus is that it doesn't take up as much room in the freezer.  <sep>  Q: Can I freeze Tzatziki sauce?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7b71f6dab54642ada6bb4c51ec8436c1",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: gas range hack for greater power output: does it work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b8cd0d55af86423dac178c45bb80be7f",
            "input": "CONTEXT: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts. Those cuts will be tender, flavorful, and without pockets of fat or gristle to mar the appearance of your dish.I don't recommend round because I simply don't like its flavor. Using round in this application might be one of the best applications to use up round, but for the best possible beef bowl, I'd go with the sirloin or tenderloin.TIP: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted. Partially frozen meat is much easier to neatly and thinly slice. For this application, thin even slices really are important, they make for a much nicer presentation.  <sep>  Q: What cut of beef can I use to make \"sukiyaki beef\"? A: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts  <sep> FOLLOWUP_Q: I happen to have a rump roast in my freezer. Will that work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-99ed563e23cb47ebafad19a86d239a1e",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  <sep> FOLLOWUP_Q: Bleach dissolved in water, soaked for ~5 minutes, will kill everything rodent-specific. But what will that do to my cast iron?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1d533d558f89453ea38de1e95297a4a2",
            "input": "CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam  Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea  <sep> FOLLOWUP_Q: What temp should I heat the water too for a good brew?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-137baf7e82454a17a819a5407f8b4ddf",
            "input": "CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu: 10 people, dinner with lovely friends at home",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1995479b74fd4eaa90428ecf1b9ebf2a",
            "input": "CONTEXT: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results.  <sep>  Q: How do I stop my brownies from rising?###I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, too much.###This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies. A: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much  Q: Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies? A: Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again  Q: How do I make sure I dont overdo it? A: A bit of experimentation will be necessary to get the right results  Q: Is there any other suggestion for me? A: I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results  <sep> FOLLOWUP_Q: That sounds helpful. Appreciate it###any other tips?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-73901efefa7d4ad699414f38e9671c86",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Sp  Q: How big can they puff up? A: Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further  Q: Anything else you can tell me about them puffing up? A: Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon  Q: Will they pop like a balloon? A: gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep> FOLLOWUP_Q: Wow I did not know that. Any other interesting facts about them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c3a89c27955949dd843694e57d164160",
            "input": "CONTEXT: This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).  <sep>  Q: Is there any way to make a cream with less calories? A: Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy  <sep> FOLLOWUP_Q: Is the double cream less in calories then the heavy cream?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9f46b5d7d52b4f1e95a550066349af22",
            "input": "CONTEXT: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months. If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky. As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt. Bring the water to a boil; add the rice and salt and reduce the heat to a simmer. Cook covered until the liquid has been absorbed and the texture of the rice is tender.For additions to the rice, you have LOADS of options. You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric). You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible). You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots.  <sep>  Q: What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? A: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months  <sep> FOLLOWUP_Q: What do you like to cook with these rices ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2a79afeda3c64219b18a53bed27c7f95",
            "input": "CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  <sep> FOLLOWUP_Q: What is one way to cook the pigs cheeks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00381c5dd8fe482cbedda8125e789b5c",
            "input": "CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to \"breathe\" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses? A: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses  Q: that's interesting. What about non sparking white though? A: Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much  Q: What happens if you drink red out of a too narrow glass? A: more volatile components of the wine will be released with more wine surface exposed  <sep> FOLLOWUP_Q: does it make a difference how expensive the wine is?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eb15c5f1bea848c08e48931a4b7a045c",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Carbonated drinks in cocktail shakers, any ideas ? A: bartenders do not shake carbonated beverages  <sep> FOLLOWUP_Q: So do you shake everything else and mix the carbonated beverage?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8b1059ff740b4d0a89148d99c9011e2e",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  <sep> FOLLOWUP_Q: How long did you run it under the cold water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1311c9f0b05d4c4b84831ae90d278c39",
            "input": "CONTEXT: This isn't the \"quick\" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I \"fry\" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of \"mashing\". So, if you're more looking for less effort, than necessarily for \"quick\".. this could be your answer :)  <sep>  Q: Is their any way I can make refried beans using kidney beans?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cb6ec37bf5cc49dfbe3f9c28a35a968d",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: The hot oil helps to transfer heat from the bottom of the pan to the meat  <sep> FOLLOWUP_Q: Does it matter if it butter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-64c326d41d2b4f7f8079d011aecad73b",
            "input": "CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: How can I make a smooth yogurt based dip with no clumps?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f7a87bf2af4b4125a4c61260290687b1",
            "input": "CONTEXT: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal. You can find recipes with varying amounts of creamy things and cheese; I'm guessing the Omaha Steaks ones are on the higher end of that.If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them.As Cindy noted, you can also find recipes by searching for \"au gratin potato balls\", plenty of which are mimicking the Omaha Steaks ones. I might be inclined to use a croquette recipe, because it's a more common name so it's easier to find obviously trustworthy recipes, but you'll probably be fine either way.  <sep>  Q: What are Omaha Steaks \"Potatoes Au Gratin\" actually? A: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal  Q: How are they made? A: If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them  Q: Are they baked? A: You can find recipes with varying amounts of creamy things and cheese  <sep> FOLLOWUP_Q: What temperature should you set the oven to?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-27613b50dcc442c38308d791bbd408b6",
            "input": "CONTEXT: When metal is exposed to microwave radiation, an electric potential difference can develop as the microwaves generate electric charge in parts of the metal. Flowing electricity can cause sparks as electrons migrate to places of lower potential. Solid metal is susceptible to this because its electrons are relatively loose, making it a good conductor of electricity.Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: first because its electrons are secured in bonds with other atoms, and second, because the Ca atoms are not aggregated together but intermixed with nonconducting ones.  <sep>  Q: How come heating milk in the microwave is safe? A: Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would  <sep> FOLLOWUP_Q: How long should I heat milk?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cd25db5ee0db4fa38fc53f098a7e0da4",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  <sep> FOLLOWUP_Q: Ok, what should it be cooked with if moisture causes it to be goopy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-66e3918944fc4c37a3ac29cec5b86085",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get \"refrigerator crisper chill\"? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best  Q: Are some vegetables able to recover from crisper chill? A: I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep> FOLLOWUP_Q: If i lower the temperature of my refrigerator, would that help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1b4274925fae4a8687be9f5399bb0fcc",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  <sep> FOLLOWUP_Q: So how can I cook Japanese Style rice ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2e2a7e8d701740829cd086416c8b24f0",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water  <sep> FOLLOWUP_Q: How much foam should I expect?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0f9ef5df7ff4404ab005c4b3174396cd",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok? A: In a pressure cooker, your food will cook hot  <sep> FOLLOWUP_Q: Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6e960f6cb79f422b8a7816cf5844638e",
            "input": "CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-185b28fee15d408ca8dff84199ef3280",
            "input": "CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called \"fortified wines\" — they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular \"corked\" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port — that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrée sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled \"dry\" or \"sweet\", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?###The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content.### I've been using liqueur which works well. I was wondering if using a sweet wine would work A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  <sep> FOLLOWUP_Q: Any other suggestions for me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1a58880b0f0e43ecb5031ecec732ecad",
            "input": "CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: I want to try eating more whole grain bread but it is often to hard. Is there any way to make this softer? A: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds  <sep> FOLLOWUP_Q: Is there any other option than the microwave?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bc1a4014f3f34ca5a352296722757e0d",
            "input": "CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  Q: Are they interchangable? A: Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content  Q: Are there any other differences? A: Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content  <sep> FOLLOWUP_Q: Are they from the same country or origin?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d9cf30e15b0748f993a65cd55dc5770d",
            "input": "CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much  Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring  <sep> FOLLOWUP_Q: I've already doubled the corn starch, should I try adding even more corn starch?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fe9994ee57d34b15ba7a2c41a70aea40",
            "input": "CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking. A: Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  Q: How do I avoid burning the crust whilst ensuring the middle of the pie is properly heated? A: To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly  <sep> FOLLOWUP_Q: Will using foil make the crust soggy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a3fe9acc1ff14e3cb0f8d891fe6557b8",
            "input": "CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the \"taste\" is affected.  <sep>  Q: Can food be boiled \"extra fast/hard\" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully  Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture  Q: Are those the only difference between the two different types of boils? A: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods  Q: Do the different boil methods have the same result on different food? A: I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer  <sep> FOLLOWUP_Q: does it matter if I boil the water past 100 degrees Celsius?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ee76a768b52443c7a90274ebbb57379f",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: What is the best cooking method? A: you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What causes the slime to form? A: moisture  Q: How long should it be cooked for? A: I haven't done any tests to verify if a quick fry would then prevent it from developing slime  Q: Do you have any other tips? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: Do you have a recipe that works well with okra?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d52d2c616eb8459cb014821232ddfa90",
            "input": "CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What qualities should one look for when choosing Egg cooking gear? A: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time  <sep> FOLLOWUP_Q: Why don't older non-stick pans work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-567e64fd034c4d53bcb8ab0192a5a141",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: Cutting boards: What are some general tips on purchasing and using a cutting board? A: I use two types of cutting boards: wood and [soft] plastic  Q: Which one is better for food safety? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else  <sep> FOLLOWUP_Q: Which one is cheaper to purchase?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-da0b45a46a9b4ab59838a5c70dee9e6f",
            "input": "CONTEXT: A medium saucepan would probably be in the 8-10 inch range.Your sugar isn't colouring because the heat isn't high enough or it's high enough but not long enough. Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar, better to err on the side of caution; I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed to give myself breathing room. Are you using the correct size of dish as specified by the recipe? Some of the caramel will dissolve into the filling as you pour it in and as it cooks; I wouldn't worry about the thickness at this stage.Beyond that, I would personally stay far, far away from anything done by RR. I don't criticise cooks lightly, and I generally try to cook some of their recipes before I'll pass judgement. The recipes of hers that I have tried, both from 30 minute meals and the website, are uniformly awful. Poorly written, ingredient quantities are off, and generally they just taste nasty.  <sep>  Q: How do I brown the sugar for pumpkin flan? A: Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar  Q: Can I burn it? A: I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed  <sep> FOLLOWUP_Q: How long should I cook it for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cc178b38593b413a947a695117370789",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  Q: Will I be able to eat with a knife and fork? A: o  <sep> FOLLOWUP_Q: Should I use chicken stock?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-746e3ab96fb94af48382b2c993a64666",
            "input": "CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being \"impossible to pour\" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can you give me advice on making brownies? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  <sep> FOLLOWUP_Q: What other advice do you have to make a great brownie?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-66fed8ab7ef3466583b9845d58b98385",
            "input": "CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.  <sep>  Q: Do you think if I heat up some oil in a wok and put the entire dish into it to cook would that help? A: my first instinct to heat some oil and fry it off  Q: Would boiling it instead help at all? A: there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too  <sep> FOLLOWUP_Q: Do you have any other suggestions for how to make my dish taste less like onion?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-886ffb3f68db43579afab93f187348c5",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  <sep> FOLLOWUP_Q: Ok, how do I use them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9f36f764a70b4dc78af6101f8a17aecd",
            "input": "CONTEXT: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking. Yes, salt will draw moisture from the meat initially, but over time that moisture will migrate back into the meat taking the salt with it! The salt also breaks down the protein structure in the muscle rendering a more tender steak.The steak is rinsed and dried (a wet steak will steam not char), seasoned, and fired.Ground beef can be handled in the same fashion. Using a medium or coarse salt and erring on the less salty side, you can find the right proportion to suit your taste. Season before forming or after. Some contend that the seasoning is made bitter by the heat and flame of the grill. Go figure.Other tips: The meat should be mixed and formed with a gentle hand — use only as much pressure as it takes to hold the patties together. For almost foolproof rare or medium-rare meat, go right from fridge to grill.  <sep>  Q: Do you know why, what makes a burger taste so salty? A: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking  Q: Is there anything I can do to get this result when cooking beef burgers at home? A: Ground beef can be handled in the same fashion  <sep> FOLLOWUP_Q: Could the grill temperature play a factor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8c769f7d3a2445b8b736d3b3d54a2b3a",
            "input": "CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: f you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water  <sep> FOLLOWUP_Q: Do you think I can cook rice with milk?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-877836a5ced54b708eec7580d7db0a72",
            "input": "CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How do i make stronger colors in three part pannacotta?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dc23a241731540038074ebef9bc86fa6",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results. A: You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water  Q: Oh okay###That makes sense###any other suggestions for me? A: If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately  <sep> FOLLOWUP_Q: okay. Thats helpful to know. Thanks",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1a0ff068ad07491e82769b0d272fe9a9",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for \"15 cardamom pods, crushed\". Do I keep the shells? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds  Q: What do I do with the husk and seeds?###Do I need to use a lot of force? A: I usually pound the whole pods once or twice  Q: What goes well with cardamom? A: Is this recipe for a marinade  <sep> FOLLOWUP_Q: Does it go well in milk?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1a5af113cf154288bb44412bf893283c",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: Why was there not enough foam in my garlic foam with soy lecithin? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam  Q: This was my first attempt at making a foam using soy lecithin do you think that will help? A: If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral  <sep> FOLLOWUP_Q: I got a bit of foam on top but there wasnt a lot of it. It felt like a waste of a lot of milk. How much foam should I be expecting?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7f9fde67d97b4d719a9e0bfc2d2699c0",
            "input": "CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: The key to this is really high heat and pan-fry in a single layer  <sep> FOLLOWUP_Q: Do you know of any good recipes for zucchini?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-920a5175c99a4f299171c5c3aa782401",
            "input": "CONTEXT: If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it. Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy.Obviously if you add dairy, then you're dealing with that dairy shelf-life, and that isn't very long at all.  <sep>  Q: How long is it safe to drink coffee after brewed?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c3f67454bfc843699968fc8a8c73809b",
            "input": "CONTEXT: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.  <sep>  Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it  Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch  <sep> FOLLOWUP_Q: How do I make a corn starch?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0b44ce559c144f46bbc3d889887216ca",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Won't the leaf cook much faster than the rib? A: the ribs and leafy bits cook at different speeds  <sep> FOLLOWUP_Q: Can all of the stem be eaten?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-809e8d58b2d64a048f0717116013161f",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  <sep> FOLLOWUP_Q: Does using water only work on a flat top grill?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7aebad8b51dd4260b95f0e67a6443e91",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the shelf life of a yogurt product? A: the shelf life should be about 2 weeks in the refrigerator  <sep> FOLLOWUP_Q: I made a large batch of cucumber yogurt sauce, will that stay good for 2 weeks too?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cafb8650f90248a290f79ce9474b69e4",
            "input": "CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.  <sep>  Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy  Q: which method is better? A: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw  <sep> FOLLOWUP_Q: how would you thaw them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-11d18faea474463d98477ee1770d16db",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Are you familiar with the gas range hack for greater power output? A: This seems nonsensical to try with your home stove  Q: Why is it a bad idea for my home stove? A: In a typical home stove, drilling holes will not increase the gas output  Q: Is this gas output regulated by the knobs? A: You are correct, the rate of gas output is directly controlled by the knobs  <sep> FOLLOWUP_Q: Has anyone tried this hack on their home stoves?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-13e04474ffbb401bbfeb7f8feab957df",
            "input": "CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: How far in advance of serving can you fry fried eggs? A: the yolks and whites will change physical properties when heated / cooled / reheated  <sep> FOLLOWUP_Q: So when is the best time to eat the eggs after cooking ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-487d04863c464186b1e2dff378b8b781",
            "input": "CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Have you ever made a ragout? A: Alternatively you can make a roux  Q: Do I have to roll the meat in flour when I make a ragout? A: can lead to your dish having a raw flour taste, and you can get blobs of flour in it  Q: Should I add anything extra to my meat if I'm going to leave the flour off of it? A: I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead  <sep> FOLLOWUP_Q: Would my cooking time be changed by leaving flour off of the meat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e67993422dcd4d129ed8444eabe8c694",
            "input": "CONTEXT: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese. The have a light flavor and work well with Italian foods. We always have these on hand, but they are not always easy to find in some areas. I often substitute simply because, while I might have the intended cheese on hand, there may be some that I need to use sooner than others depending on how long I've had them or how long they've been open. With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone.And to let you know, the reason I tried the other cheeses: I asked in a Mexican restaurant what kind of cheese they used and was told that it was \"like American Mozzarella\". So, I decided to experiment.All said and done, all of these cheeses have a mild flavor and work in many dishes, regardless of the ethnicity. What you do want to stay away from are cheeses that don't melt well and are designed to keep their shape and texture under heat. One example would be quest fresco.  <sep>  Q: Mexican cheeses on otherwise Italian pizza A: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  <sep> FOLLOWUP_Q: Does a Mexican cheese change the flavour very much?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-420ed7161879486a93f29e52603c45e4",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  <sep> FOLLOWUP_Q: What is the best cooking method?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c46f143bf85c40aa821b8ce07bc09b2b",
            "input": "CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of \"shower cleaner\" will do the trick.Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: I tried washing with soap and it hasn't helped. A: Bicarbonate of soda absorbs \"general\" odors, but it is alkaline and not the best choice in this case.  <sep> FOLLOWUP_Q: Are there other options you recommend?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-15353e78672142f69c398758067bcae9",
            "input": "CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.  <sep>  Q: How do I make the panko bread stick to my egg-coated chicken? A: Panko won't stick to chicken (too dry), but will stick to egg  Q: Once I coat the chicken in the egg mix, I try to cover it with panko bread, but for some reason it doesn't stick. Any idea why? A: Dredge first through flour, then through (well beaten) egg, then through panko  Q: Just flour or should I add seasoning to it? A: Any dry spices you want to put in can go in the flour  Q: My recipe says to also coat the chicken in ketchup. Should that be in the egg mixture? A: I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils  <sep> FOLLOWUP_Q: Should I fry it in olive oil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-964f4cf244654b74b7e600fc0cd4fe45",
            "input": "CONTEXT: The reason it tastes sweet is the presence of sugar, ie because it is sweet. Cinnamon is thin tree bark, and it is not uncommon for tree bark, or the layer near the bark to be sweet because of sap. Birch is another example of a tree that is sweet, you can suck on a peeled birch branch for the same reasons as stated in your question.  <sep>  Q: Why do cinnamon sticks taste sweet? A: The reason it tastes sweet is the presence of sugar, ie because it is sweet  Q: What do you mean tree bark? A: n tree bark  <sep> FOLLOWUP_Q: Did you know it seems to help in weight loss?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-48c03cf9224b4ad080b2fb7a0fdae757",
            "input": "CONTEXT: Q1. Chicken and red meat is much more fatty than most fish, so you get a more noticeably thick layer of fat on top of say, chicken soup. Perhaps your fish was lacking in fat. Q2. Gelatin is contained in other parts of animal flesh besides just the bones. [Sometimes vegetable matter as well e.g. tomatoes...unless vegetable \"gelatin\" has another name; if so, people will let me know I'm sure]Q3. I wouldn't say the water had been \"replaced\" by gel. The water is taken up into the gel and becomes part of it. Think of Jello: You start out with a lot of water, then you mix the gelatin powder into it and cool it, and you wind up with a gel. The water didn't disappear or get replaced by a gel, it is simply a component of the resulting gel.  <sep>  Q: Where is fat and what is this gel in refrigerated fish soup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-75c0f8487a334ab28a5b6d71f2d9b2bf",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65°C  <sep> FOLLOWUP_Q: Would it help if I put something in with the chicken?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-52fae3c520504141a9b7ade9bc0393ac",
            "input": "CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it.  <sep>  Q: Black spots in porcelain coffee mug? A: This is something that can happen during the manufacture of porcelain  <sep> FOLLOWUP_Q: Why does this happen?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4e088da6c2d7497689216295432d40d3",
            "input": "CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.  <sep>  Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing  <sep> FOLLOWUP_Q: How long will they be preserved using this method?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-54182791e8754cd1bfd674ad518b3ae9",
            "input": "CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-df6955a8e54649dfba726b1c76c3cb15",
            "input": "CONTEXT: Just omit the mustard. In just about every recipe I have seen for beans, it is proportionally a very small component. And while we tend to think of mustard as being bold in flavor, it's really the vinegar that makes it seem that way.You should also stray from any recipes that call for store bought barbecue sauces, as many will contain mustard.Finally, one reason mustard appears as an ingredient in dishes like this is it is an emulsifier. You may wish to find a substitute emulsifier, making sure of course that your friend can handle it as an ingredient, to keep too much of the pork fat from separating in your mixture.  <sep>  Q: BBQ-style baked beans without mustard?###My friend has some kind of weird food sensitivity to mustard. He's coming over for dinner and I wanted to make baked beans, but just about every baked beans recipe I've seen calls for mustard. A: Just omit the mustard. In just about every recipe I have seen for beans, it is proportionally a very small component  <sep> FOLLOWUP_Q: I have a feeling I can probably just leave the mustard out, but I feel like it might leave the flavor somewhat unbalanced.###What can I do instead?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-18e3efaf013b454699f53af9b53629cf",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: Ok, what should it be cooked with if moisture causes it to be goopy? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: Yum, how long should I fry it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9172454b42a446f78815e9f2b40579d1",
            "input": "CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: What makes you say that? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them  Q: How long should I confit or braise them? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first  Q: At what temperature? A: 200 degrees  <sep> FOLLOWUP_Q: Are there any other steps?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-59be6ab4086e471994e6296fa26bb9af",
            "input": "CONTEXT: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the worldEspecially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  <sep>  Q: Is sweet-tasting raw kale normal? A: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the world  Q: Are there different varieties of kale? A: he crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  Q: What makes kale sweet? A: Especially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad  <sep> FOLLOWUP_Q: Does any bitter kale grow in New Zealand?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-251a7b1ae4084d558258dd41c7e4c291",
            "input": "CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: What role does a watt play in an induction stove? A: Watt specifies the power of the device  Q: Do you know if the watt power affects the cooking method? A: watt is how quickly your device consumes energy  Q: Do you know if an electricity consumption of higher watt induction stove higher? A: given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one  Q: I see. So, you are suggesting that the higher the watt, the higher the cooking power? A: the higher watt one will produce more heat faster and can therefore cook faster  Q: So, if I do want to cook food in a rush, then definitely a higher watt induction stove is the one that I require, correct? A: higher watt one will produce more heat faster and can therefore cook faster  <sep> FOLLOWUP_Q: Is there a specific reading of the watt to be used?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-64ec674bcb684e2ca70872251e36cf1f",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work? A: I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil  <sep> FOLLOWUP_Q: How long should the frozen berries defrost for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b01e0e81f0604bfa8c1b43c82ce6753f",
            "input": "CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: How far in advance of serving can you fry fried eggs? A: the yolks and whites will change physical properties when heated / cooled / reheated  <sep> FOLLOWUP_Q: What is the best temperature to cook the eggs ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2b4b0f24b9bd42dd9f2209f040f8780a",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: frying  Q: What are the benefits of frying a steak? A: frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: How hot would the pan have to be? A: A good, heavy, screaming hot pan is required  <sep> FOLLOWUP_Q: Is grilled steak healthier?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2a3fb21a5a704e93b1de64c247b8915a",
            "input": "CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When would one infuse flavor into sugar for baking? A: Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion  Q: Why would you infuse flavor into sugar for baking? A: Adding herbs directly to baked goods usually results in very strong flavours  Q: How would you add flavor into sugar? A: The classic example is using stripped vanilla pods to make vanilla sugar  <sep> FOLLOWUP_Q: Can you infuse flavors into marshmallows?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e55d9e66d890492e85521f06abc93861",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Wouldn't the heat harm this cast-iron frying pan? A: Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in  Q: Can I re-season it? A: then re-season  Q: Would I clean the frying pan the same way if it were stainless steel? A: If it's stainless, just stick it in the dishwasher  <sep> FOLLOWUP_Q: Is 350F high enough to cook the pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7312504a8fb94b90a747d0109460b6ec",
            "input": "CONTEXT: There is a significant difference in how the two operate.Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee.  <sep>  Q: Is there a significant difference between Turkish coffee and Moka pot coffee? A: Given the radically different extraction methods, the end result of the two are likely to be radically different  Q: Since the Turkish coffee and the Moka pot both work by boiling/steaming the coffee, so assuming they are from the same bean, is there a significant difference between the two? A: Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot  Q: How else would you described the difference between the two? A: Turkish coffee works by heating the water to a boil, with no added pressure  <sep> FOLLOWUP_Q: What coffee tastes better, Turkish of Moka?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3cd74e173c544e0a990d6c009642b2fe",
            "input": "CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in.  <sep>  Q: Why is my first batch of cookies out of the oven too flat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0a8b4f9648a2440db04aa457b79e1cce",
            "input": "CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: Substitute for Palm Sugar###What is typically the best substitute for palm sugar?###I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. Honey, granulated sugar, maple syrup are others I've tried but they don't seem as effective as the main two I use. A: An ever closer option is jaggery, which is almost identical to palm sugar  Q: oh that sounds good A: te  <sep> FOLLOWUP_Q: any other suggestions for me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6ad1bb10954b4c0bb66229b381205541",
            "input": "CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no  <sep> FOLLOWUP_Q: What should I do in the future to prevent scratches?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fe310a203c24477ba73543c311da8252",
            "input": "CONTEXT: The \"solid vegetable oil\" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.  <sep>  Q: What's the best replacement for \"solid vegetable oil\" in pastry recipes? A: u ca  Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe? A: The \"solid vegetable oil\" you're describing sounds like Crisco (shortening), which you can find in any US grocery  Q: Would coconut oil change the flavor of what I am making? A: f which  Q: Hoe is Crisco shortening different than Lard? A: Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different  <sep> FOLLOWUP_Q: Would butter work as a substitute?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-727d66d1000d4fa185ed4944b5d2e8ab",
            "input": "CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a \"knockoff.\"I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor  Q: What is the difference in flavor? A: it's fairly insignificant  Q: Is it true that the US uses distilled white vinegar and the UK uses malt vinegar? A: authentic British flavor you could always add a little malt vinegar  <sep> FOLLOWUP_Q: So, they can be used interchangeably?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5282ff4dc6bf4d6e84886a1cd5e7bb2d",
            "input": "CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done.  <sep>  Q: What is the best way to stick chocolate wafer sticks on a mudcake? A: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies  Q: How should the wafers be applied to get the best decorative result? A: You could also put a drop of icing underneath the bottom, but that probably is not necessary  <sep> FOLLOWUP_Q: Is there anything else to help the sticks stay in place?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-44a07c9c63544e648e0a035a970b3690",
            "input": "CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach, but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want!  <sep>  Q: How much is a bunch of spinach?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b2d2c4e032634030b2ccb2594b1136fa",
            "input": "CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: How to add pistachios in a white chocolate mudcake A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s  Q: can you tell me anymore about pistachios? A: Don't cut the pistachios in more than half or they will be too small  <sep> FOLLOWUP_Q: anything else?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b401d5c1bd4a4b99a582378ff31424cf",
            "input": "CONTEXT: Here's a quote from the short section \"Stir-Fry\" in the Gargantuan work \"Modernist Cuisine\": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry (\"bao\" in thai - I think), the hotter the better. But there's also non-professional \"chow\" stir-fry, which is, in \"Modernist Cuisine\"s words, more like a \"covered saute\". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: My bbq has a 12000btu output side burner, will this be ok A: domestic gas burners [...] 6,000-14,000 BTU/h  Q: What is the optimum output to use without getting into the professional output range? A: 6,000-14,000 BTU/h  <sep> FOLLOWUP_Q: what is the best way to clean my steel wok",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-013c433016dd4cf7b2e97d3aed054b9a",
            "input": "CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much  Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring  Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening  Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience  <sep> FOLLOWUP_Q: Where would I get a double boiler?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d660048691ea460a939a75eeae7be77f",
            "input": "CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor  Q: How would it change the texture? A: Save a little time. Since it has less water to begin with there will be less to boil off  Q: thanks a lot, are there any other suggestions? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  <sep> FOLLOWUP_Q: How much chocolate should I put in the sugar syrup?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1e2780181cc64d68b0f7a9644e9d3802",
            "input": "CONTEXT: I agree with yossarian, if I question it, I chuck it. Although in this case, the salmon probably will not harm you, it might just taste bad. Loss of moisture (freezer burn), taking on of flavours, etc. I wouldn't eat it because it wouldn't taste great. My father-in-law would eat it, because you don't throw out food (his rule). Bottom line, if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you. It's just a matter of palate. But rest assured, it won't taste great.  <sep>  Q: Can I still eat this fish?### I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them? A: if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you  <sep> FOLLOWUP_Q: So I can still eat these?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-20d3b803c24c4dbe8dc93ec75d0d4eb6",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The more light hits your fat, the sooner it goes rancid  <sep> FOLLOWUP_Q: If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e5fe83303bd1403dad5d818afa48fe4b",
            "input": "CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid  <sep> FOLLOWUP_Q: can the pod be reused?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a48befa0a1dc40e0bc50edb7baf13d4f",
            "input": "CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made \"properly\".It's title is \"Tea -- Preparation of liquor for use in sensory tests\"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10545ded413846b0b9f8f3780d09806e",
            "input": "CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there any sign of BPA just from looking at the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tel  Q: Why is BPA even used in cans? A: The whole reason it's there is to stop the contents 'eating' the can  <sep> FOLLOWUP_Q: Are there cans that don't have BPA?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7bbbf409516f4762bcd54b0af19d77b0",
            "input": "CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  Q: So yes or no? A: If yo  Q: What is something I can do with frozen caramelised onions besides eat them? A: If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead  Q: Can I save the frozen caramelised onions for later use to throw in soups? A: If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead  <sep> FOLLOWUP_Q: How long can I save it for? Caramelised onions seem easier to make in large batches.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-36c59ca700824e66b19e41afbcdd05b9",
            "input": "CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How to reheat a baked potato? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Which do you think does better? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  <sep> FOLLOWUP_Q: Which way of using the potatoes again do you like best?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2f2fe8d4c2b240efaf7bf2963fcf81da",
            "input": "CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  Q: Are they interchangable? A: Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content  Q: Are there any other differences? A: Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content  <sep> FOLLOWUP_Q: What dishes are best for the risotto vs the paella?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f04359d900b0475ba75c895653df139f",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9af12ce83bde4845affa846e0a845e78",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: Do you have any other suggestions for cooking or baking with fruit?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9e59dd2c55c34f979c4ec6870874e72a",
            "input": "CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: How edible/palatable are crabapples? A: Some crabs are better tasting than others  Q: Are the edible? A: Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with  <sep> FOLLOWUP_Q: Are they dangerous to eat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-32046692444a4ede88b22600ad25b6eb",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag  Q: Will the texture and taste of the turkey still be good after freezing then thawing? A: For short term freezing they should be just fine as far as texture and taste are concerned  <sep> FOLLOWUP_Q: What is the best way to thaw the turkey breasts?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5c57c4ef3b064428b16068d45ce70c2e",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0601c7780797414d839a085a806c2c05",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: If you freeze sliced turkey, how does that affects its texture? A: For short term freezing they should be just fine as far as texture and taste are concerned  <sep> FOLLOWUP_Q: Is it better to freeze individual slices, or to freeze slices together?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a92547afeb4346c9b1aa0847498983b2",
            "input": "CONTEXT: This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.If you're storing short term, up to maybe a week, refrigerate it.If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3–4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0°F/-17°C or below.  <sep>  Q: Should a Pound Cake be stored in the fridge or the freezer? A: This is going to depend on how long you want to keep it for  Q: After I cook it should I place it in the refrigerator or the freezer? A: If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight  <sep> FOLLOWUP_Q: Is it safe to keep at room temperature?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-950b9cf32eb249bbad92f2fff28146dc",
            "input": "CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a \"chunkier\" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix.  <sep>  Q: Any ideas what ratio of flour, potato startch and rice flour would be optimal for getting a crispy wing? A: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product  Q: What else helps with creating a crispy wing? A: potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a \"chunkier\" texture  <sep> FOLLOWUP_Q: What are the steps for dredging?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5d0724b07b06413eb00d41fd3661ca40",
            "input": "CONTEXT: Technically, this is \"buttermilk\" - the milk left over from churning butter.Of course, this is sweet buttermilk, so it won't really work for most recipes calling for buttermilk (they assume the cultured version, which is acidic, and has that purpose in recipes).For sweet buttermilk, you can just drink it. You can use it in cooking, much like milk - perhaps closer to skimmed milk, since much of the fat (butter) has been removed. You could maybe make cheese with it, if you want, though it will be a lower fat cheese.You can take your chances making cultured buttermilk the old fashioned way (leave it until it's \"soured\"), if you don't mind the risk. You can culture your own buttermilk - I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit), or else you can find the actual culture used (look for places with cheesemaking cultures as a starting point and refine your search from there). The last may only be worthwhile if you're planning to make buttermilk regularly, otherwise it's a lot of effort for a one-time product.  <sep>  Q: What to do with leftover cream after churning butter? A: You can use it in cooking  Q: What could I make with it?###Anything besides cheese?###Is it basically just milk? A: You can culture your own buttermilk  Q: Is butter milk just a buttery milk that you just drink? A: Technically, this is \"buttermilk\" - the milk left over from churning butter  Q: How do you do that? A: I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit  <sep> FOLLOWUP_Q: How long do you let it sit?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5c39ccd47e8b4043a5218109455df6d1",
            "input": "CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: Is it better to bake with unhulled sesame seeds or hulled seeds?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-69375cc16aab41b191ae868b2b08fd94",
            "input": "CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: When I'm cooking, should I heat the pot first or is it okay to heat it up with food already in it? A: t off  <sep> FOLLOWUP_Q: If I'm making a fresh pot of soup, should I heat the pot first?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5f7ae05170fd406ab14a07159f84b367",
            "input": "CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds \"fussy\" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to \"slime-out\", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  Q: What is the best way to keep them fresh longer? A: Removing the rubber band etc. prevents damage where it would cut into the veg  Q: Where should I keep them (in the fridge, out on the counter, in a bag)? A: store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator  Q: Do you have any other suggestions? A: If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to \"slime-out\", wash the remainder right before using - & it's fine  <sep> FOLLOWUP_Q: Is the slime dangerous to my health?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5808feb366494e20b50120ad05ebf7d7",
            "input": "CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Sugar and yeast proportion while making sweet bread A: If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster  <sep> FOLLOWUP_Q: Should I decrease the amount of yeast used?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-87c64f46c21f43d386c4d4c3444aaf8d",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Can I use carbonated drinks in cocktail shakers? A: bartenders do not shake carbonated beverages  Q: I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  <sep> FOLLOWUP_Q: Even if I just use a splash of soda will it still explode?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-72fc06fd9c0442c1bd744eae2a51988c",
            "input": "CONTEXT: What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.  <sep>  Q: Could you smoke a sauce? A: You will need to make sure that some actual condensation occurs  Q: Can I just let it simmer on the barbecue and have wood chips in water to provide smoke? A: it may be simpler to add a liquid smoke-type product directly  Q: Should I keep the lid of the pot on or off? A: having a lid  <sep> FOLLOWUP_Q: Would it be better just to roast the peppers before I try to make a pepper sauce?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3857eb19702846659ba1a5d5b74a89bb",
            "input": "CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced  <sep> FOLLOWUP_Q: That does not seem to answer my question so I will move on. Do you have to steam vegetables differently than meat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-028c926660a844fab3713aa4674f1693",
            "input": "CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: What are some ideas to use cloves? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  <sep> FOLLOWUP_Q: Would that create a different/unique taste profile compared to whole peppercorns?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a5f624bcf19a4bdfbef083cf834c1a3f",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  Q: So I should suck the air out of the packaging? A: A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: Should I put them in small bags?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ad10c2579233467985556a8064d313f7",
            "input": "CONTEXT: The key difference from my perspective is cleaning. Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list.Also, depending on the texture of the cloth, more food will almost certainly stick to the cloth, unless it's sealed with something, in which case what is it sealed with? And how is it sealing the fiberglass in?I use the kind with a thin grid of fibers inside the silicone. It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat. As long as I don't use it as a cutting board, the fiberglass stays safely inside. It does add a very slight grid texture to the bottom of loaves, but it's barely noticeable and doesn't look bad at all.The pyramid kind, which would reduce food contact and increase drainage and airflow, sounds like it would be good for specific applications, but not something I'd make a batch of cookies on.  <sep>  Q: What are the differences between cloth, fiberglass and silicone baking mats? A: Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list  <sep> FOLLOWUP_Q: What would you use the cloth one for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e1125a0a45274842ae4346d3d4c63a30",
            "input": "CONTEXT: The main purpose of beating an egg is to \"denature\" the protein within the egg. Proteins are long chains of amino acids and they have lots of internal chemical bonds, which hold them together into tightly contained units. When a protein is denatured, those internal bonds break and the amino acid chains unravel and become elongated. At the same time, atoms that were previously bonded (as part of the internal bonds I mentioned) become available to bond with other molecules. When an egg is heated to 40 degrees celsius, its protein chains become denatured and elongate, which allows chemical reactions to occur. The egg changes from a liquid solution of protein into a solid mass.A similar thing happens with you beat an egg. The physical act of beating causes the protein strands to stretch, thereby causing the protein to denature (the internal bonds are broken as a result of the application of physical force). So, rather than the protein chains being bound up into tight balls, they become long strands. This is similar to gluten when it is developed. These strands form structures that allow the trapping of air, which results in a lighter texture. Beating eggs is not just about mixing. It's about changing the structure of the eggs to produce a physical effect. To read more about this, see \"The Science of Cooking\" by Peter Barham.  <sep>  Q: What does beating eggs actually do (chemically speaking)? A: The main purpose of beating an egg is to \"denature\" the protein within the egg  <sep> FOLLOWUP_Q: If it's going to be mixed anyways (as in dough) is it really necessary to do beforehand?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6bd768dfc51544a898eefbe78a1619ba",
            "input": "CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: The name 'eggplant' is used in the US, Canada  <sep> FOLLOWUP_Q: what are the white and green ones called?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2ed79d9e5dd74badb85a7d7f3be713ff",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice for a salad recipe? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  <sep> FOLLOWUP_Q: Is this a good substitution incase of a shellfish allergy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c7127841123148108359efd2ec704257",
            "input": "CONTEXT: Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing.The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer).So yes, it should be fine. Remember: when it was brewed, the whiskey was probably held at different stages for long periods in a stainless steel vat.  <sep>  Q: Whiskey inside a metal flask for a month. Safe for drinking? A: The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel  <sep> FOLLOWUP_Q: Does it need refrigerated?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4180554083b7453fa5ca6cd986534d8b",
            "input": "CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  <sep> FOLLOWUP_Q: Will they still have a crispy outside?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-83fe0c62b6b4462180c02fa934c453f1",
            "input": "CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: Carrot Pie: custard or stew?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8b299fe7e4264bbd96a8260f85227ab4",
            "input": "CONTEXT: For the same reason that fast food burgers are often dry :) When beef hits high heat, the juices go in the opposite direction. This is why when pan-frying a steak, you know it's close to medium rare once you see the juices start to come through the top. The fat in burgers does the same thing, it moves away from the heat source, and back into the rest of the meat. That's just what happens when meat cooks and constricts. Many fast food joints use a double grill (you pull an inverted flat top down on top of the burger on the flat top). Whoops, there goes practically everything moist in the 3 or so minutes they cook them.Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once, but with a more gentle heat, the fat (and some juices) come out instead of going to hide on the other side of the patty that isn't on a heat source.  <sep>  Q: Adding water to a pan-fried burger",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ef13d29911044f0e9574c9f522ddf902",
            "input": "CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of \"It's not good yet\" - it can come from \"not enough seasoning\" or from \"not enough salt\", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste  <sep> FOLLOWUP_Q: Are there any health issues associated with it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6c434af2a29a42b1989f2c74c3d3c190",
            "input": "CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: I am looking for ways to displace liquids while cooking any ideas? A: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed  Q: Will that affect the cooking time of a recipe? A: Just put it there, again fill with some water, and fill the sauce around it  <sep> FOLLOWUP_Q: Will the sauce stick to the side of the jars and be wasted?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8f199e13f73f4094ac41c8301217bca8",
            "input": "CONTEXT: Brining is great to begin with. Use a bone-in, skin on chicken breast. Once it's done you can remove the skin and carve off the bone if you like.Also, set up 2 heat zones in your grill (either by banking your coals or by turning off a gas burner). Brown it for a few minutes over the hot zone, then transfer to the cooler zone to finish cooking, until temp comes to 165-170 degrees.Then remove from heat and wait at least 5 minutes to slice.  <sep>  Q: How do you keep chicken breast juicy when grilling? A: Brining is great to begin with  <sep> FOLLOWUP_Q: wouldn't that result in a salty taste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e4fb054d300347aaaca5852174935264",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality  <sep> FOLLOWUP_Q: Am I hurting the flavor at all?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-35b2352045aa493ea7f71f8cb9c7e227",
            "input": "CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water  Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil  <sep> FOLLOWUP_Q: I boiled mine, perhaps that is where I am going wrong. What would I do next?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b0bca350f2d54afe82a127fa27a3739e",
            "input": "CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu for 10 people. I want to start off with an appetizer. any suggestions? A: If I have to cook for a big group, 9 times out of 10, I go for scampi  Q: That sounds great? what is in it? A: I make it as an entree  <sep> FOLLOWUP_Q: That sounds great I will do that. Now I am Italian and was wondering what pasta second courses you could recommend?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-224f16e9977e45e2ae49b166178cae15",
            "input": "CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam  Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea  Q: should I heat the cup before serving? A: Therefore Assam is a separate tea.  <sep> FOLLOWUP_Q: I don't drink dairy, would almond milk be good?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d268e24673e9491f9b8df0da901d2e96",
            "input": "CONTEXT: No, it won't work. Michael's comment explains why. Whipping cream is not just fat and water mixed, it is fat and water emulsified. This is a big difference. If you had some special reason to do this on a regular basis, you could get it to work by adding emulsifiers. You can beat any fat with water and lecithine or xanthan and get a creamy result. As far as I know, this is how plant based cream substitutes work. But if the issue is that you just don't have whipping cream right now at home, then it is easier to go buy whipping cream than to go find emulsifiers (I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them). If for some reason you absolutely can't do it in time, I would suggest using a different filling. Pastry cream works well with millefeulle, buttercream can work too, lightened with whipped eggwhites if necessary.  <sep>  Q: Could I add butter to single cream to make whipped/double cream? A: it won't work  Q: If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? A: Whipping cream is not just fat and water mixed, it is fat and water emulsified  Q: What is the best way to make whipping cream from cream? A: you could get it to work by adding emulsifiers  Q: What are good emulsifiers to add to single cream, if I want to make whipping cream? A: lecithine or xanthan  <sep> FOLLOWUP_Q: What are some sources of lecithine and xanthan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e79ec5bd5dc74d608c6990ba193667c4",
            "input": "CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.  <sep>  Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees  Q: So I have cooked them with the temperature you stated but I still am getting a burnt outside and the inside is not done. Could this be due to my mixture? A: Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly  <sep> FOLLOWUP_Q: Any suggestions on top ovens to buy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c1afe6b02ed5422989bbfae74843cdf4",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  <sep> FOLLOWUP_Q: How do I get them crispy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9896cc72b06e4b9a8baa3070a5598eee",
            "input": "CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process  Q: Do different parts of the brew taste different? A: So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable  <sep> FOLLOWUP_Q: Does letting the brew sit in the pot for a few minutes after it is brewed change the taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6e2ad8f651364bfcb79cde9ea834bf21",
            "input": "CONTEXT: That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented drinks (like fermented lemonade etc) - your ginger ale would be yeast based soda, by the way, if you drink while fairly young and carbonated, like with a day or two of fermentation (you can have longer storage if not actively fermenting, ie in the fridge where yeasts are nearly dormant or having killed the yeasties off somehow) while it will likely grow increasingly alcoholic if you leave it an extended amount of time.This precipitate isn't a problem, it might be off-putting to see or taste (if you get a whole mouthful) but it isn't harmful and I at least will often drink it because I don't care enough to avoid it, but if you don't like it you can rack the beverage - that is, let it sit still to settle, and gently pour or siphon from the (clearer) top, and stop pouring when just the settled, cloudy yeasty dregs are left. If you're fermenting for an extended period of time (ie, alcohol) these may be racked several times while aging to keep the yeast from building up and possibly introducing off flavors - though its usually a few months between racking, so I wouldn't expect off flavors to develop quickly.  <sep>  Q: I am sorry but I have no idea. I didn't know you could make your own ginger ale.###You learn something new everyday as the old saying goes.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8d23afa7d99d4d11bbf5405ee949946b",
            "input": "CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: The key to this is really high heat and pan-fry in a single layer  <sep> FOLLOWUP_Q: Does using the olive oil make it soggy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fb0304610f1a42878a743c5a4f89f5e2",
            "input": "CONTEXT: Firstly - shop-bought \"packet\" bread will keep for several days because it contains a lot of preservatives.In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises. This, he claims, is because the sourdough yeast cultivates a culture of friendly bacteria and an acid environment, all of which become natural preservatives. My experience seems to confirm this.Bread recipes containing egg, oil or milk tend to keep for longer than those without.As @SAJ14SAJ says, bread freezes very well. Loss of flavour in the freezer is not a commonly recognised phenomenon.One option is to slice a loaf of bread, bag it and freeze it. Take as many slices as you need at a time. It will defrost very quickly at room temperature, due to its low mass and high surface area.Another option is to make rolls, part-bake, and freeze. When you need them, take as many rolls as you need from the freezer, and place in the oven, to both defrost and complete the baking. You will get fresh baking smells and flavours from this.I suspect that home-made unleavened breads (pita, chapati, tortilla), without added preservatives, will not last long out of the freezer. Their advantage is that with no rise, they are so quick to make that they can be made fresh on-demand.  <sep>  Q: What kind of homemade sandwich bread or wrap lasts longest? A: Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises  <sep> FOLLOWUP_Q: Are there any homemade tortillas that last a long time?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-30a1e119e0734a23906ed744d22d683e",
            "input": "CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: Carrot Pie: custard or stew? A: I can see this as being similar to a sweet potato pie  <sep> FOLLOWUP_Q: Should I add raisins?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9656e58dea654b8188789dabd4f6e2d7",
            "input": "CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as \"covering with a lot of oil.\"As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet potatoes / yams, broccoli and onions. I slice the potatoes and make sure the broccoli pieces and onions are large enough so they will not overcook / burn. However, usually this combination ends up being really dry, and everything sticks to the aluminum foil. ###So im looking to bake side dishes, having problems with dryness",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-81b17a62a0f84b44b458add969774a12",
            "input": "CONTEXT: Sort of. There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge. Use the tip of the knife if needed. You may need to do this with both sides of the peeler blade.I suspect the result is closer to honing the edge, but the trick works well enough that I haven't bought another peeler since my kitchen manager showed it to me.  <sep>  Q: How can I sharpen my peeler? A: There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge  Q: Are there any things to look out for? A: Use the tip of the knife if needed  <sep> FOLLOWUP_Q: Should I keep the blades covered when the peeler is stored in a drawer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d38a55188c3d4f7698a6bf9618b4176c",
            "input": "CONTEXT: Store cocoa powder in a dark, cool, dry place, sealed against vermin. Dark and cool both slow the process by which volatiles (i.e., flavor) degrade. That said, don't keep it in the fridge or freezer unless sealed airtight, because both types of chill-chests are relatively humid environments. Humidity promotes mold, even on cocoa.By the way, for future reference: When buying cocoa powder, note the manufacturer's suggested use-by date. Cocoa powder should last about three years, properly stored. If the use-by date is much less than that, look for another container.  <sep>  Q: How to best store cocoa powder? A: By the way, for future reference  <sep> FOLLOWUP_Q: Figure that I'll use no more than 1/3 to 1/2 a cup of cocoa powder a week and not sure what to do after opening, any ideas?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8659c41e1b6b4a7e8ec80380d9c30b19",
            "input": "CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Substituting skim milk for whole milk in a caramel recipe A: You can but the result will be much thicker than that with the whole milk  <sep> FOLLOWUP_Q: what about semi skimmed milk?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-459a258aca7e4afea12361f9ef313ab9",
            "input": "CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again  <sep> FOLLOWUP_Q: Another other advice for getting the skins to come off easily?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2ce3897b8f774779af5637b0ec82a79c",
            "input": "CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: I bet you could leave it out with no ill effect...otherwise, try some ketchup  Q: How will the flavorful be effected if i dont include the paste A: It might be there for body, but more likely for the umami kick that tomato past helps with  <sep> FOLLOWUP_Q: Are there any other reasons for tomato paste",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-29183a59e16d4e67bb5c8b5941cb5d25",
            "input": "CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called \"fortified wines\" — they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular \"corked\" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port — that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrée sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled \"dry\" or \"sweet\", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes? A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  Q: Can I assume this is a drinking wine and not a cooking wine? A: Make sure it's something that tastes good by itself, with a flavor that appeals to you  <sep> FOLLOWUP_Q: Any brand better than another, I never meet a wine I did not like ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c758d858a2444d57a708d4944ad4328b",
            "input": "CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: Does that give you good results? A: and not worry about it  Q: I was thinking of adding butter to the skim milk powder, would this be a good substitution? A: However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk  Q: What will happen if I just use the skim milk powder in this milk bread recipe? A: I would just use your skim dry milk and not worry about it  <sep> FOLLOWUP_Q: Do you think adding coconut oil would be a good one?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fcd1fce04b3047d3b9700776db349139",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries? A: The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  Q: Have you been to Amsterdam or Brugges? A: I did a semester abroad in the Netherlands  <sep> FOLLOWUP_Q: Can you try to remember the name of these sausages?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-feaaa490e5694d00af53d6eb4cc69c13",
            "input": "CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like \"It should tear slightly as it falls from the beater\"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: I'm looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth  Q: Mine always end up bland and too loose. A: I'm not sure about the texture (looseness), especially since those are two different methods  Q: How would you fix the bland issue? A: The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth  Q: And how would I make them not so loose? A: the best thing to do is look for hints in the recipe about the desired texture (like \"It should tear slightly as it falls from the beater\"), and increase or decrease the flour to match  <sep> FOLLOWUP_Q: Is there a starting point for how much flour to increase or decrease by?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-24240c7f91a140c6af531412b7e7b351",
            "input": "CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it.  <sep>  Q: Black spots in porcelain coffee mug? A: This is something that can happen during the manufacture of porcelain  Q: Why does this happen? A: It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed  Q: When does it happen? A: they get this look after being fired  Q: How do you get rid of them?? A: It is part of the mug itself and cannot be removed  <sep> FOLLOWUP_Q: Is this a common problem with porcelain?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2d6790f957404081b8afe5183dfa8ae0",
            "input": "CONTEXT: The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes, not only your yolk foam. To prevent it, put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft. This also works for custards and starch-thickened puddings. In general, also cover other things you put in the fridge, or they can get an unpleasant odour.  <sep>  Q: Why is there a rubber like skin on surface of my chocolate mousse? A: The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes  Q: Is there a way to prevent it? A: put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft  <sep> FOLLOWUP_Q: Is it harmful to have the rubber surface?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7a5db42dba494793a8dd09d81e0225d5",
            "input": "CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan? A: This can be done in a food processor  Q: How fine should they be ground? A: Pulse until you reach a grind that resembles a meal, or very course flour  Q: Can I use my at-home food processor or do I need to buy already ground almonds? A: This can be done in a food processor  <sep> FOLLOWUP_Q: Do you know how many almonds I need whole if I need 200 grams ground?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ba65394956074105aa9e3a43e5ab47cf",
            "input": "CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved  <sep> FOLLOWUP_Q: What are some of the variablees?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-57e9ad8d7e2147e0bc3298e6fe786e26",
            "input": "CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made \"properly\".It's title is \"Tea -- Preparation of liquor for use in sensory tests\"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content? A: The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water  Q: Will there be more caffeine if I leave it in for 1 hour or 1 day? A: leaving the bag in longer will make a stronger cup of tea  Q: How do I know it is stronger? A: The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get  <sep> FOLLOWUP_Q: What do you mean by equilibrium?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dca87b739c064476a20ae45262d9df35",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: What exactly does that mean. A: This means that it has been mechanically emulsified to prevent the butter from separating  <sep> FOLLOWUP_Q: How can I tell if the cream is homogenized or not?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0e458a0c78af4ca8ac4ce9de2e03b3f6",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: For brownies the contact of the hot plate is required  <sep> FOLLOWUP_Q: how could I bake the brownies so that the outside perimeter isn’t hard?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-38948cc79d47430aa55ad4740b714964",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  <sep> FOLLOWUP_Q: For how long do I need to boil it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-227b8d38cea54e0cbdc83893d681277d",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why would unopened shredded cheese get soggy in the fridge? A: Slight temperature variations can make the shreds stick together in a globby mass  Q: Is this normal? A: It's harmless from a safety point of view  Q: Is it safe to use the soggy parts? A: It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness  <sep> FOLLOWUP_Q: How can I prevent this from happening?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5e8c9ddb39484908b6161904b5f91e82",
            "input": "CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How to reheat a baked potato? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Which do you think does better? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  <sep> FOLLOWUP_Q: Do you have any other tips?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2f71dbfc5b5d4a13bb2bd1ac95fcbde9",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: how do I prep the noodles? A: Personally I'd suggest blanching your pasta  <sep> FOLLOWUP_Q: how do I avoid over cooking the noodles?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d3db0cd3a2544a39ae69fd0173a67fa8",
            "input": "CONTEXT: Sort of. There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge. Use the tip of the knife if needed. You may need to do this with both sides of the peeler blade.I suspect the result is closer to honing the edge, but the trick works well enough that I haven't bought another peeler since my kitchen manager showed it to me.  <sep>  Q: How can I sharpen my peeler?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-59f3b46438f34724ba0c64bce92f0260",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  Q: How would I use it in something like mac and cheese? A: If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  Q: how can I prevent lumps? A: To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux  <sep> FOLLOWUP_Q: what if it is too thick or too thin?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8c21f46e3a83412098ce05d600ad33d5",
            "input": "CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain.  <sep>  Q: What is the best way to infuse garlic flavor in the bland brown rice? A: I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes  Q: How much would you use for 5 tbs of uncooked rice? A: How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste  Q: Do you have any tips to make the dish flavorful but not over powering? A: for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough  Q: How do I process it for cooking? A: I would recommend you chop the garlic finely  <sep> FOLLOWUP_Q: Can I store any I dont use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f508aec5f2a24590889ff79c7dd2dc0a",
            "input": "CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long is too long to cook chicken? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in  <sep> FOLLOWUP_Q: What is the right time so I can finally get it right?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-890a1898ab5e437fa6feb48323de3be8",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with crumbles of uncooked tofu ? A: I would suggest making tofu burgers  Q: How can I do tofu burgers ? A: Add another hearty ingredient  Q: do you have a suggestion for what ingredients I could add ? A: roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg  <sep> FOLLOWUP_Q: What do I season it with ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-db24b7000117476892d6785179198dc3",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity  Q: Can you knead the dough too much? A: For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water  <sep> FOLLOWUP_Q: What fat can you use in place of butter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-64c744b00ccb4819bbf48c968012a93e",
            "input": "CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How can I test if whitish chocolate has bloom or is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: What happens if it doesn't dissolve?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5b12bce2b9fc404da6e2287d7aa5212c",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  <sep> FOLLOWUP_Q: Wouldn't the heat harm this cast-iron frying pan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fd6c4ef98e514f7abf5e0919f5ef0334",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Does this affect the authentic taste? A: if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it  Q: Should the seasonings be changed when using tomatoes or Passata? A: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't  Q: How do the two choices affect the thickness of the sauce? A: Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes  <sep> FOLLOWUP_Q: What about that raw taste that tomatoes sometimes can have?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-977ab94981dd43a6bab4c4a7dd073000",
            "input": "CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass — more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature.  <sep>  Q: When should the temperature of meat be taken? A: the practical answer to your question is that you need to anticipate when the target temperature will be attained  Q: When a recipe or safety recommendation calls for a specific temperature, in what \"stage\" of the meat preparation should it be taken? A: With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier  Q: Should you test the meat while it is still in the pan? A: The bottom line however, is that the roast needs to ultimately reach the target temperature  <sep> FOLLOWUP_Q: Does it matter if you take it after it has rested a while?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2ec6db943dfb4f23b60f580f2c7017f2",
            "input": "CONTEXT: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms.Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas. Tomatoes also produce ethylene, so you could pop a couple of those in as well, but be aware that they'll also ripen faster too.  <sep>  Q: How can I speed up banana ripening?### A: Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas  Q: Do you know of another way? A: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms  <sep> FOLLOWUP_Q: Is the skin color a good indication of ripeness?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a5bc7fb251114c0f87f2918d0377a4de",
            "input": "CONTEXT: Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average. I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning like sage or an \\Italian mix; you can use anything the you want. Cajun spice and lemon are also pretty good. The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick. I use a half a pop/beer can and then stuff the chicken and the bottom tray with onions, red peppers, garlic and celery. The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken. Practice makes perfect....chicken.  <sep>  Q: Am I missing something with Beer Can chicken?###Do you have to use a specific beer? A: The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick  Q: Should I use a sauce also? A: a white wine/cooking cherry will also do the trick  Q: Does it end up juicier than just marinading? A: The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken  <sep> FOLLOWUP_Q: Will it cook well in the oven as well?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2357d8edb456402abbe24b0ae3ba8b7e",
            "input": "CONTEXT: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.  <sep>  Q: How to ensure that the Pancakes get cooked evenly? A: You might try reducing the cooking heat a little, say on medium heat  <sep> FOLLOWUP_Q: About how long should I wait before flipping?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cfd9c420c81f4155be05d1c9d3011a59",
            "input": "CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea?###Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter.###Why doesn't caffeine that is already in the tea or in an energy drink taste bitter A: Caffeine is bitter  Q: how should caffeine be added to drinkable fluids so it has no taste? A: If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward  <sep> FOLLOWUP_Q: yeah. that might work###any other suggestions you may have",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-51bf14e574e542f8a6daf6647325397e",
            "input": "CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with? A: A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon  Q: Are there any meats I should stay away from? A: A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye  <sep> FOLLOWUP_Q: How would a sirloin pair with Gorgonzola?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f19c2b6fe52e4ac1a4634d735d1a4fea",
            "input": "CONTEXT: I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it.  <sep>  Q: Any idea how to get a stuck lid off a salt shaker? A: I always submerged mine in warm water and, bare handed, worked the cap until it came free  Q: How long do I leave it in the warm water? A: The water should dissolve the salt with the help of the mechanical action  <sep> FOLLOWUP_Q: So will all the salt inside dissolve or only where the lid is stuck?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-25054329e5c444c5997b09850dd69d0b",
            "input": "CONTEXT: It won't turn bad, in fact it may make it last longer. You may have madeira-ized it (see below)Madeira wine is known for it's extended \"shelf life\" after opening because of it's unique process of being heated to as high as 60 degrees C (140 F).You may find that in the Campari some of the sugar may have crystalised. This may slightly affect the flavour, but it most certainly won't make it turn bad.  <sep>  Q: Do unopened bottles of Gin and Campari turn bad in extreme heat? A: You may find that in the Campari some of the sugar may have crystalised  <sep> FOLLOWUP_Q: What about the gin, is that still good?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7e3aec7347334c57ae661154a89052be",
            "input": "CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt  <sep> FOLLOWUP_Q: What is the advantage of Greek style yogurt over regular yogurt?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-53f557b518d74e94a3a56f02457ea264",
            "input": "CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes \"bad\" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: Should I store garlic in the fridge or room temperature? A: Garlic will spoil faster in the fridge actually  Q: How long does it take to spoil in the fridge? A: I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid  Q: Any other tips for garlic storage? A: I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months  <sep> FOLLOWUP_Q: How long does the flavor stay fresh after cutting one open",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5b5cb554093f4af5938b83a77ddaaa04",
            "input": "CONTEXT: There's no health issue here, the sausages will be cooked enough to be safe. The reason you fry off the sausages first is that you make the casings more edible, get flavor from maillard reactions and browning, and maybe get rid of some of the fat (if you discard the fat that comes out of the sausages that is). I'm thinking that the sausage casings could end up being a bit soggy, however that depends on several factors and you'll probably get a good result. Worst case is you don't eat the sausage casings.  <sep>  Q: Is it okay to slow cook sausage casserole without pan frying the sausages?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-716a1a77abe9492a8a26b02d943ec880",
            "input": "CONTEXT: I don't endorse beef in the microwave, but that said, the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate. (the ones that look like the inside of a george foreman grill) You are going to have to play with your power settings a bit to achieve a optimium patty. In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary.The trick to having an edible patty come out of the microwave is use low power to achieve the desired temp and then hit it at full power to get the outside done. It will always produce a slimy-er patty than cooking it on a stovetop or in an oven. Make sure that you cover the patty during cooking as it is going to spatter like crazy. You don't want to clean that mess up.If you have access to a toaster oven, you can cook a patty in that in about 15 minutes and you will have a much closer to delicious product.  <sep>  Q: How do I cook a frozen hamburger in the microwave? A: the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate  Q: Look like what? A: the inside of a george foreman grill  Q: I bought some hamburgers (I mean the meat, not the full sandwich) in vacuum packing and I froze them in the freezer. Can now I cook them in the microwave? A: You are going to have to play with your power settings a bit to achieve a optimium patty  <sep> FOLLOWUP_Q: Should I use Low heat, medium or high?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b7d528339b0046a7a1fecff593464ca0",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake  <sep> FOLLOWUP_Q: Are there any cake mixes that are less sweet out of the box?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2b0c526cbc7e418fab6d48c964a4fe4f",
            "input": "CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: using port as a substitute for red wine will not wreck the dish  Q: Should I halve the quantity? A: I would recommend using slightly less than when using red wine  Q: Will it make it too sweet? A: but this is highly subjective  Q: What else should I know about using port? A: the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad  <sep> FOLLOWUP_Q: Do I need to adjust the cooking time?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3f4524a9d86642d8b307b2a708cc8ce7",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  <sep> FOLLOWUP_Q: So it won't work for an enriched dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2b818e534cc5493aacab08b975a230ab",
            "input": "CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers.  <sep>  Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out  Q: How do I carbonize it? A: I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers  <sep> FOLLOWUP_Q: Then do I scrape off the burnt bits?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fdf723e3c836487fb805b0dc43dcce9c",
            "input": "CONTEXT: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. Rosé wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off.  <sep>  Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer  Q: Can I do a strawberry sorbet? A: strawberries are no exception  <sep> FOLLOWUP_Q: Would I use frozen or fresh strawberries for a better result?###So agave would be the best healthy sweetener to add?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a93d14fb46e74262a0a3f613adc3ab95",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: our brains have a good evolutionary reason to like salt  Q: Does salt contain nutrients? A: salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet  Q: Do other animals eat salt? A: herbivores tend to love licking salt where they find it  <sep> FOLLOWUP_Q: Does meat and other animal products contain sodium?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0cdd8180398a4e07bd3f753d61e14316",
            "input": "CONTEXT: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).How hot was your kitchen?How long did they sit out?And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain.  <sep>  Q: Homemade pizza left out overnight, is it safe to eat? A: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat  <sep> FOLLOWUP_Q: Will it kill us if we eat it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-32803e55b0a144358eb0d7f613b0c56a",
            "input": "CONTEXT: For several years, I've been putting canola in a plastic squeeze spray bottle and using that.I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residueYes, my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out.Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep>  Q: How do I make homemade cooking spray? A: For several years, I've been putting canola in a plastic squeeze spray bottle and using that  Q: Are there alternatives to canola? A: I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil  Q: Does the spray bottle get gummed up? A: I have found that it gums up and can leave a difficult to clean residue  <sep> FOLLOWUP_Q: How should I clean it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b99a8561416b49c6bba9f1a8f33e8f14",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why do Unopened shredded cheese gets soggy in the fridge?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10e66600f60842d2a4168cb84c6949e3",
            "input": "CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer.  <sep>  Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like  Q: How about if I want to keep them whole? A: As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer  <sep> FOLLOWUP_Q: Any other advice on keeping my green onions ready to eat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7302a151e8ab43fea1635dd061f4ca32",
            "input": "CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns? A: Part of the reason for whole pepercorns is the surface area  Q: Is there anything else you can tell me about the surface area? A: if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  Q: Anything else you can tell me about it? A: It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle  <sep> FOLLOWUP_Q: Have you ever used a recipe that had whole peppercorns?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-371a25425e4343879d62f0bb0bff051a",
            "input": "CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: f you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water  <sep> FOLLOWUP_Q: Do you think I can boil rice in soy sauce for flavor and calories?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cc92f90c5e32455282a18ba61558e400",
            "input": "CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: Will liquefied hazelnuts negatively affect the tempering of milk chocolate? A: The tempering process will be basically the same  <sep> FOLLOWUP_Q: At what stage of tempering can I add the liquefied hazelnuts",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3cd3e85c7d59466bab4ddb18accf57ba",
            "input": "CONTEXT: Agree that planted herbs are great but you say you've tried that. I kill about 1/4 to 1/2 what I plant, but those that live thrive and get bigger. After a big push just over a year ago I have an endless supply of thyme, rosemary, lemon balm and a dozen sage varieties. I do think it helps if you use them sparingly in their first season so they can get established. I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper. It's $4-6 for tiny plastic container of cilantro or mint at my local grocery, for instance, but at the Vietnamese and Chinese markets it's usually 0.50 - $1.25 for a big bunch.To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag.You can freeze what you don't use in small ice cube trays for easy serving / use later. I especially like this for basil and mint. You can also buy pre-frozen herbs. You can also dry them - air dry upside down, accelerate by drying them in the oven on low (very low) or use a food dehydrator.  <sep>  Q: How to (cheaply) maintain a plentiful herb supply?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8347f29082de40c1bd552ec571bfaaf7",
            "input": "CONTEXT: Propane and butane are pure alkanes. They don't produce anything nasty when burned. The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food. The complex molecules you get from heating the food itself have more potential for being harmful than the combustion products of a propane butane torch. Ago yes, it is food safe. Another matter of safety is that it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones. But a sensible adult should be able to handle the thing safely.  <sep>  Q: Is it safe to use a propane torch bought at a Hardware store? A: Propane and butane are pure alkanes. They don't produce anything nasty when burned  <sep> FOLLOWUP_Q: What do they produce then?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-99b77325f5f9441cbcb363e2e2564c76",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: Any suggestions on how to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  <sep> FOLLOWUP_Q: Will the Ajax scratch the stainless steel?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9be7d08450584abd83e03c4cde3d521f",
            "input": "CONTEXT: Wood for culinary uses should be oiled with food grade vegetable oilThe olive oil from you pizza dough should be enough to keep it fine for many yearsWhen not being used, make sure it is stored some where dark, dry, and not too warm. Make sure it is 100% clean and dry before you put it away  <sep>  Q: How do you protect a pizza peel made out of wood?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8b7ac13e8d544f40b00d7ce9a87504dd",
            "input": "CONTEXT: The rubber stoppers I have are in fact part of the nest. After speaking with a rep, they are there to actually help stop the issue I am having. However, mine feel like they are taking away traction because they easily slip on and off, as apposed to add to it, so they are sending me a new set. It is possible that they are stretched, since it is a floor model. They are also very dusty inside, so cleaning them out would also probably help the traction, however I am going to wait till I receive a new set.For the time being, having the stoppers off makes it so it won't fall out. It still tips if I physically push with the lid a bit, however it no longer feels like it will fall out. Especially once I added all the parts inside to help weigh it down.Hope this helps anyone else who has a similar issue.  <sep>  Q: Why does my kamado ceramic grill fall out of it's stand when I open it? A: The rubber stoppers I have are in fact part of the nest  Q: Would removing these stoppers scratch up the egg? A: They are also very dusty inside, so cleaning them out would also probably help the traction, however I am going to wait till I receive a new set  <sep> FOLLOWUP_Q: Will I be sent a new set of rubber protectors?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2679fd6783e245a386794b399036bb39",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board  Q: Which type is easier to clean? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  <sep> FOLLOWUP_Q: How much does an adequate cutting board cost?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d068948077804b118b0af43419cb81b4",
            "input": "CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese  <sep> FOLLOWUP_Q: How long can I keep it for?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ef9b4e2bbbba4e3ab5d3995520b075d1",
            "input": "CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them  Q: What do the rose petals taste like? A: You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies  Q: Are rose petals best used in desserts? A: you will find many creative uses of them, including rice pudding with roses  <sep> FOLLOWUP_Q: Is rose water used in some recipes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cf5505398bdb4e09bf50bc7ea9ad55a3",
            "input": "CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough?### A: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: how to make soft? A: I typically cut it into cubes, soak it for about 10-15 minutes  <sep> FOLLOWUP_Q: do you cook it often?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6109bf67ab724959855b987a9d5c20ec",
            "input": "CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Substituting skim milk for whole milk in a caramel recipe A: You can but the result will be much thicker than that with the whole milk  <sep> FOLLOWUP_Q: do you have any other tips?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fac6e183b7904693878d2eaf41a4f5d6",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: Cutting boards: What are some general tips on purchasing and using a cutting board? A: I use two types of cutting boards: wood and [soft] plastic  <sep> FOLLOWUP_Q: Which one is better for food safety?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cf667511bb6b49f2a264c16054d5e4ed",
            "input": "CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu: 10 people, dinner with lovely friends at home A: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with  <sep> FOLLOWUP_Q: What else could I serve?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a82e1d089be94dd5bfe210da738d3ec6",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: Do turkey slices thaw out ok in terms of texture and taste? A: For short term freezing they should be just fine as far as texture and taste are concerned  Q: Would it be ok if I got a 3 pound bag and defrosted 1 pound of it a week for lunches? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag  <sep> FOLLOWUP_Q: Does wrapping them in foil and plastic wrap help the turkey not be soggy when it's defrosted?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-be3e204ff0dc427189324b880dbf72c4",
            "input": "CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a \"chunkier\" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix.  <sep>  Q: Any ideas what ratio of flour, potato startch and rice flour would be optimal for getting a crispy wing? A: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product  Q: What else helps with creating a crispy wing? A: potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a \"chunkier\" texture  <sep> FOLLOWUP_Q: Is there any other advice you can give me for creating a crispy wing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ae6196813f034d4a89ffaeefae25d0a2",
            "input": "CONTEXT: It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. And don't put your new one in the dishwasher.  <sep>  Q: how do I clean it? A: don't put your new one in the dishwasher  <sep> FOLLOWUP_Q: will I get splinters?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bc103151009b41539b5eeecf1a26ec4d",
            "input": "CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Sugar and yeast proportion while making sweet bread A: If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster  Q: Should I decrease the amount of yeast used? A: There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more  <sep> FOLLOWUP_Q: s there a rule or ratio by which I must decrease the yeast for every unit of sugar added?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1c87782565f2495199fb8ff357ac6bc6",
            "input": "CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen  <sep> FOLLOWUP_Q: Is the growing of a vegetable different from a fruit's?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2df66cea76a24541a8be0c9bbacd57ff",
            "input": "CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat \"thicker\" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of.  <sep>  Q: Why is the skimmed milk fizzy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ffabfe6a002f41bfbf6e08eaa1de3836",
            "input": "CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter  Q: Does wilting the greens in the salad have any particular impact on the texture? A: Wilting definitely changes the texture  Q: What is a massaged salad? A: you rub the greens together they get softer, darker and more tender and useable in a salad  <sep> FOLLOWUP_Q: Is that salad typically served witha specific type of dressing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-35f6d4bae7b44f9ba75245ec80e7444f",
            "input": "CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream).  <sep>  Q: Do you rinse meat after marinating it in yogurt? A: If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken  Q: How do you prevent the yogurt from curdling when you cook the meat? A: The goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry  Q: Is there a type of yogurt that works best for marinades? A: The particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase  <sep> FOLLOWUP_Q: What about all of the yogurt dripping off when you grill the meat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-06386f8ed4fd48d78ce3bc2b388358bb",
            "input": "CONTEXT: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cooking—which especially complements sweet baked goods.Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted.One final difference is that butter burns/browns more easily than shortening.  <sep>  Q: What's the difference between greasing a pan with butter vs. with shortening? A: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookin  Q: What's the difference between butter and shortening? A: Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted  <sep> FOLLOWUP_Q: Is there a downside to using butter?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9556ef013c884bc493ddd55b887b0582",
            "input": "CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.  <sep>  Q: What can I substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on  Q: Do you think any cherry liquer would work okay? A: I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way  <sep> FOLLOWUP_Q: Or do you think cherry brandy would be a better substitute?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-530489352f514047b7e4ebf10e914d84",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Perhaps there's a method with steam or water to remove shell bits? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  <sep> FOLLOWUP_Q: And which cracking technique do you advise?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8ce57649316a41d0af5e3b2bfe79deec",
            "input": "CONTEXT: It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. And don't put your new one in the dishwasher.  <sep>  Q: Why is my bamboo cutting board shedding splinters? A: It sounds like the one you got may not have been of good quality  Q: Is there a way to clean them off? A: don't put your new one in the dishwasher  <sep> FOLLOWUP_Q: How should I clean it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-042238f4170e469e9d00ae57211d3537",
            "input": "CONTEXT: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. Once it is ripe, it can be stored in the refrigerator for at least a week. This way, it is ready to use whenever you want it. Fortunately, there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much.Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely. Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature.  <sep>  Q: Will avocado stay fresh longer if stored in the refrigerator? A: Once it is ripe, it can be stored in the refrigerator for at least a week  <sep> FOLLOWUP_Q: Can it be opened and stored?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-638462420d434dea820fec531117ac2b",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-87e5bb2717b54753babf5536cbbe1b0c",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want  Q: Do you think fresh vegetables would be better for soup? A: the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y  Q: Will the puree make the base thicker? A: opaque - the color will be determined by the vegetables added  Q: Do you think this way will add flavor? A: The pork taste will be a bit more hidden by vegetable flavors  <sep> FOLLOWUP_Q: Do you think root vegetables would be good for pureeing?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-32db8be5bae04593aa915cd34a1b1661",
            "input": "CONTEXT: There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing. Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish. With this in mind, I would not expect vacuum packing to extend the life of a fish much. It will reduce freezer burn though!  <sep>  Q: Do you think it makes a difference what type of fish it is? A: Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish  <sep> FOLLOWUP_Q: Is the vacuum seal an anaerobic environment?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ac50c7e6ab3c4dc1af72c88234ba544f",
            "input": "CONTEXT: Are you absolutely certain that the \"grittiness\" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream  Q: What kind of cheese or cream do you use? A: Reggiano  Q: Can you tell me more about the Reggiano or what to do? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  Q: Ok then what do I do? A: If you cook it too long or too fast  <sep> FOLLOWUP_Q: Can Parmesan be used?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cd2953c7f1c94072b924960a88c5c300",
            "input": "CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: If you want to speed up the process, put it in a bag with a banana  Q: Should I refrigerate it during ripening? A: If you want to slow down the ripening process  <sep> FOLLOWUP_Q: How do I reliably tell when it's ready?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1e0117b71221450f9bae9eba61e2d095",
            "input": "CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: Best cut of meat to pair with Gorgonzola? A: I think this depends on the type of Gorgonzola  <sep> FOLLOWUP_Q: I enjoy beef with it .. would you recommend that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-199ebb119a04459ea71e2c72ce438001",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  <sep> FOLLOWUP_Q: Are there any other reasons to use passata?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ef6c16a57f80406d92c567222b1abc58",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get \"refrigerator crisper chill\"? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best  <sep> FOLLOWUP_Q: Are some vegetables able to recover from crisper chill?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5afc49cdd796419c83b046bee2048f0d",
            "input": "CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds  <sep> FOLLOWUP_Q: How many times can I use the same tea leaves?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b538fbdf715f4fd2a87916bcaffff9c8",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: Any suggestions on how to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  Q: Will the Ajax scratch the stainless steel? A: Since it's stainless steel, the bleach won't do it any harm  <sep> FOLLOWUP_Q: What is the pink stuff the builds up on it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b3a3668da7864cf5a146a1e455cc60fc",
            "input": "CONTEXT: Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say \"refrigerate after opening\" but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth.  <sep>  Q: Does ketchup belong in the fridge, or the cupboard? A: Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile  Q: I tend to think that ketchup should live in the fridge, once opened, shouldn't that protect it from contamination in the air? A: It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity  <sep> FOLLOWUP_Q: Do you think storing in cupboard vs. fridge changes the flavour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e153b119c9ec4f2a91fb48abdacdce01",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  Q: ok thanks A:   <sep> FOLLOWUP_Q: Do you put nuts in your food?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-05f6003fd1ca4a2a98fa07c2bdffd64a",
            "input": "CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first  Q: What would you recommend? A: use cornstarch (cornflour) instead  Q: Why would you say cornstarch instead of flour? A: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it  <sep> FOLLOWUP_Q: How much cornstarch should I use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bf17a3647f7947569c6371566b6020f6",
            "input": "CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made \"properly\".It's title is \"Tea -- Preparation of liquor for use in sensory tests\"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content? A: leaving the bag in longer will make a stronger cup of tea  Q: How much? A: I usually steep my tea for 3-6 minutes, depending on how strong I want it to be  Q: What about 1 hour or 1 day A: I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much  <sep> FOLLOWUP_Q: does it result in higher caffeine content in the cup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b588597815f047dcb9f57e1e1d6d10fc",
            "input": "CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: what is the best way to store bagels? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  Q: they are the best while fresh and im not going to make them daily. how long do they stay good while frozen? A: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through  <sep> FOLLOWUP_Q: but any idea how long they will last in the freezer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-847e7b3c38914b7b961b1ae8d1a61b2a",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: how do I prep the noodles? A: Personally I'd suggest blanching your pasta  Q: how do I avoid over cooking the noodles? A: Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw  Q: when do I drain the noodles? A: After 1 min or when the water has come back to boil drain the pasta off  <sep> FOLLOWUP_Q: what tip do you suggest for great noodles?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2353c91c22b54bae9a00b49b23677e07",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Carbonated drinks in cocktail shakers, any ideas ? A: bartenders do not shake carbonated beverages  Q: So do you shake everything else and mix the carbonated beverage? A: The carbonated sodas are always put on the top of the glass after pouring  <sep> FOLLOWUP_Q: Are newer shakers with seals better than the older varieties with just regular lids?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1299bacff25949af8993d8e672846bb6",
            "input": "CONTEXT: Judging from those Wikipedia articles:Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids.Ghee is slightly-browned (it should have a golden color) butter that is rendered. So you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter.  <sep>  Q: Is “ghee” clarified butter or beurre noisette? A: Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids  Q: Does Ghee contain solids? A: you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter  <sep> FOLLOWUP_Q: Does it matter whether the solids are in the butter when you are making a sauce that calls for ghee?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2a8dce0cdc2d40ee955af1134513a374",
            "input": "CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved  Q: how would describe the casserole? A: A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking  <sep> FOLLOWUP_Q: are they baked the same?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-afae6de7fa2d4992a4f615491c342935",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: in the refrigerator  <sep> FOLLOWUP_Q: Can they just be left out on a work surface?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-53cedae10f734e21811ee2cf093be280",
            "input": "CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Refrigerator pickles in plastic or glass? A: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason  <sep> FOLLOWUP_Q: Does this hold true for picked asparagus as well as traditional cucumber pickles?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-13294510ef4845918d183a62e2b89e2a",
            "input": "CONTEXT: Deep dish modifications successful. I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone  Q: What can I do to prevent having a soggy crust? A: On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour  Q: What is the best temperature to bake the dough in the oven? A: 475  Q: Is it better to bake the pizza with pan or baking stove? A: 20 minutes directly on my preheated pizza stone  <sep> FOLLOWUP_Q: What are the disadvantages of using cast iron for the baking",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2435f8a18fdd4772bc982191b8190817",
            "input": "CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: large pockets of air in the dough before you bake it  Q: How can I avoid them? A: try to make sure that you're not getting air trapped when rolling it  Q: How about with like cinnamon bread, it always leaves a big hole? A: For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it  Q: What else should I know? A: For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it  <sep> FOLLOWUP_Q: Should I knead the dough more?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c638c1a515344b1fbe583d5c5a0e1d4a",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with tofu? A: I would suggest making tofu burgers  <sep> FOLLOWUP_Q: Can I use uncooked crumbled extra-firm tofu for those?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-342ea96568e74b3187a2f4ec7e7c4f7a",
            "input": "CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first  Q: So, what types of insects can I cook? A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked  Q: Do you know what ingredients can be used to cook insects? A: roasted on hot coals for a few minutes  <sep> FOLLOWUP_Q: Are these good protein sources?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-31680372f5e5440b8ebd03f2edfd677f",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: What is a thorough way to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  Q: We've had it for about 6 months now and I'm noticing pink mold...will it remove the mold? A: will kill off any organics growing on it  Q: What might be causing the pink mold? A: In my experience, the pink stuff is a mold  <sep> FOLLOWUP_Q: Is the soft scrub safe on stainless steel...the sides of dishrack are stainless?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-551f0a6b32fd4081aa6a30439386460e",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: I can't help but find it wasteful to just squeeze the fruit, you? A: If you're just interested in avoiding waste, you can freeze the zest  <sep> FOLLOWUP_Q: What would I use it for/",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2131a36ba87a4fc0aef675550954810f",
            "input": "CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.  <sep>  Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely  Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom  Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier  <sep> FOLLOWUP_Q: Can I use a food dehydrator before freezing them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7c87e20d8b884497b98fa996e1581954",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: frying  <sep> FOLLOWUP_Q: What are the benefits of frying a steak?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e2e8a85f0078462fa170f38cf2b219f8",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: How can I reproduce a \"gamey\" flavor?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f18398996027491790ad7644b71d3e34",
            "input": "CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there something obvious from the appearance of the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anyway  Q: Are there any other indications? A: Having said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry about  <sep> FOLLOWUP_Q: It has been linked to many health issues, is this in error?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5a30d021c8024739bf760393c34b5749",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: I was wondering how to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Is there anyway I could do to prevent these egg shells from getting in the egg in the first place? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  Q: Well how should I crack them then? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep> FOLLOWUP_Q: Are there any tools I can use that would help me crack them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-959f75a3fdee4810b80430062b44449f",
            "input": "CONTEXT: Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles.  <sep>  Q: My sauce made from butter and cream is flaking and curdling, do you know what could be wrong? A: Sour cream will curdle if the fat content is not high enough  <sep> FOLLOWUP_Q: Oh I did use sour cream, I wonder if that was it. It happened after I threw in garlic and shallot, could that have been what caused it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c4993953c62c46bdac71d5af22f5a890",
            "input": "CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done.  <sep>  Q: How long is a pork fillet cooking time? A: Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done  Q: Do you have any other suggestion? A: Every Kitchen needs a meat thermometer  <sep> FOLLOWUP_Q: What would the temperature requirement be?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bcd09db6acf746b488f83d5885635835",
            "input": "CONTEXT: There are several variables that need to be considered to properly and safely dry cure meat...temperature, humidity, ph level, for example. Just on the topic of moisture loss, however...you will not be able to tell simply by looking. People who do this for a living can tell by touching...most of us weigh our product before hanging. In general, when there is a 30% reduction in weight, the meat is properly cured (given that all of the other variables have been properly dealt with).Meat getting harder means it is drying, however it could be drying too fast. In this case the outside will dry before the inside has a chance to. If this is the case, the meat will not be pleasant to eat, but more importantly you could have a potential safety issue. Proper humidity and temperature will help control this....around 60 degrees F (15 C) and 60 - 70 percent humidity.As far as salt goes, be sure to use some sort of curing salt.I recommend reading up on the process. Many things can go wrong and you can make you and your guests sick very easily.  <sep>  Q: Why does meat get redder and harder during the curing process ? A: There are several variables that need to be considered to properly and safely dry cure meat...temperature, humidity, ph level, for example  Q: What is the most important safety factor in Meat Curing ? A: it could be drying too fast. In this case the outside will dry before the inside has a chance to  <sep> FOLLOWUP_Q: How can I stop it from drying too fast then ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7c9cb0977eb34acba1fa7907afab4531",
            "input": "CONTEXT: For me it very much depends on what meat I am making jerky out of.With the grain is much more solid than against. Just as you might expect.If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed.  <sep>  Q: Should beef jerky be cut with or across the grain? A: Cutting with the grain will be good  <sep> FOLLOWUP_Q: What is the difference in the final product when cutting with vs across the grain?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5b934dce59904d83a6c97b61bd9e5ff7",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch  Q: Would doubling or tripleing the recipe make it to heavy to rise as fast? A: If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes  <sep> FOLLOWUP_Q: So the temperature will effect the rising time?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0bd8e377a91a4bd89aaaa6a7baaecd56",
            "input": "CONTEXT: When you find cheap lemons, buy a lot. Squeeze half a lemon in each of the cavities of an ice tray. Freeze. Within a day, remove the frozen slivers from the tray to a ziploc bag in the freezer. You now have measured units of fresh lemon juice you may use for cooking and will keep for months. The frozen lemons are a bit less acid than fresh juice, but full of flavor. You can do the same with limes.  <sep>  Q: Are there any reasonable substitutions for lemon juice? A: You can do the same with limes  <sep> FOLLOWUP_Q: What if I do not have limes either?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ca2d02b18e39414da69dd2731b61a500",
            "input": "CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: How do you add moisture to gluten free, egg free muffins? A: Increasing the amount of yogurt and/or banana mash should work best  <sep> FOLLOWUP_Q: What about increasing the date puree?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-87ff40d6ef804f9c891f18b42dcf6137",
            "input": "CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe, there's no risk in putting jam in baked goods  <sep> FOLLOWUP_Q: Does it matter what kind of jam?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-242880e186954841aa6a12a8df2f7046",
            "input": "CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes \"bad\" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: Should I store garlic in the fridge or room temperature? A: Garlic will spoil faster in the fridge actually  Q: How long does it take to spoil in the fridge? A: I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid  Q: Any other tips for garlic storage? A: I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months  <sep> FOLLOWUP_Q: What are signs of spoiled garlic?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-af6897ae7859463dba6234609f059878",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: How do you know if they are spoiled?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4b48870ca9504744bf6026bc7add783a",
            "input": "CONTEXT: By \"Italian Sausage\" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep>  Q: What is a non-pork substitute for Italian sausage? A: By \"Italian Sausage\" I think you mean the seasoned pork sausage available in many supermarkets throughout the US  <sep> FOLLOWUP_Q: We don't have genuine pork Italian sausage in Israel so what else can I use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-18ba3179ce6749acac88c9ce8262ee3d",
            "input": "CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in Wheat and potato breads? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: Do they effect anything else in the breads? A: It prevents the dough from getting too elastic, which controls texture  Q: Does it effect the flavor? A: it does contribute to flavor as well  <sep> FOLLOWUP_Q: Is there a chemical reasoning behind how it works in bread?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-939ddb589f41454aa1841ec0d335ae8f",
            "input": "CONTEXT: As Sobachatina said, it's cooked like many grains, and behaves very similar to rice. You could try continuing the steaming method, and if it does not get done by the time all the water has turned to steam, start it with a bit more water. Sobachatina's suggestion of a tight lid is also worth considering, but pay attention to the pot then, so you don't get it boiling over. An alternative is to use a boiling method. With or without toasting it first, add 3.5 parts of water to 1 part quinoa. Cook until soft, and put through a sieve to discard the superfluous water. The upside is that, unless you are using too high a temperature, there is no way to burn it.  <sep>  Q: How do I make fluffy(not crunchy) quinoa? A: You could try continuing the steaming method  Q: What should I add to the quinoa when cooking it? A: start it with a bit more water  Q: I used 2 cups...how much should I use? A: With or without toasting it first, add 3.5 parts of water to 1 part quinoa  <sep> FOLLOWUP_Q: Should I toast the quinoa first?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f0e1ad17c1114efaad0f357b6ec3552a",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the Shelf life of a yogurt product? A: If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator  Q: Do you have any advice about storing cucumbers in yogurt? A: Make sure to store the sauce in an air-tight container  <sep> FOLLOWUP_Q: What is the minimum temperature it should be stored at?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-654aa2a28a5547dca1abd4c9e5e71d4e",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Why pour cold water on pasta after cooking? A: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  Q: What do the professionals do? A: ou want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  Q: what do they want to accomplish with doing it? A: To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water  <sep> FOLLOWUP_Q: Thank you. Any other thoughts?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b557c03991d3411d9034963f9c511bdf",
            "input": "CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Is there a better way to use up my mint leaves before they all die off?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-55f6715c6a414b3fae41fa67579d128d",
            "input": "CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once.  <sep>  Q: Can I re-freeze fruit? A: f you refreeze, you can be sure that the raspberries will freeze into a giant block  <sep> FOLLOWUP_Q: I had let them thaw but have put them in the fridge since I realised my mistake. Am I able to refreeze the berries or should I find some immediate use for them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-58d6680a11d644a2a0ef1e4eb2e441c6",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  Q: Would sour cream count as a liquid? A: you can start by calculating all the liquid and fat ingredients as if they were \"hydration  Q: Would eggs count as hydration? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc  <sep> FOLLOWUP_Q: How do you tell if the dough is hydrated enough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1c7bf710c5264974a1884f428df7106b",
            "input": "CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  <sep> FOLLOWUP_Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ae699a9b7676483eb40795b93ce772ca",
            "input": "CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: what type of slicer is best? A: I'm going with an electric slicer  <sep> FOLLOWUP_Q: how does the electric slicer work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-770274934f1449229bb26126131b4a3a",
            "input": "CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: The name 'eggplant' is used in the US, Canada  <sep> FOLLOWUP_Q: do you know any good recipes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2111f9bd29f4426a9fb47e2ae8e790a9",
            "input": "CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How should baked potatoes be reheated ? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  <sep> FOLLOWUP_Q: Which is better, microwave or oven?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c8950b0be9ce499e9471dff72b4894cc",
            "input": "CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: Does it matter if I substitute butter for oil in baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil  Q: okay because I want that buttery taste, will adding more butter instead of oil give me that buttery taste? A: If you are going to use the same amount of oil, then it will not make any difference other than the taste  <sep> FOLLOWUP_Q: will it make a difference with the consistency of the muffin?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-57ee3d5080584244b646b0c3840f1a3c",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2f9fed3833ef4da5a68aaff95164bc59",
            "input": "CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the \"spent\" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ? A: Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions  <sep> FOLLOWUP_Q: do you have any other tips on how I can add the flour to the sour culture ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0008fae26b0b49cda31495c7c6150d04",
            "input": "CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough? A: I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: How long should I soak it? A: I typically cut it into cubes, soak it for about 10-15 minutes  Q: What do you do after you soak it/ A: drain it and proceeded as normal for the recipe  <sep> FOLLOWUP_Q: What temperature do you bake it at?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1a620c25472b473e942ed232e0784826",
            "input": "CONTEXT: Store cocoa powder in a dark, cool, dry place, sealed against vermin. Dark and cool both slow the process by which volatiles (i.e., flavor) degrade. That said, don't keep it in the fridge or freezer unless sealed airtight, because both types of chill-chests are relatively humid environments. Humidity promotes mold, even on cocoa.By the way, for future reference: When buying cocoa powder, note the manufacturer's suggested use-by date. Cocoa powder should last about three years, properly stored. If the use-by date is much less than that, look for another container.  <sep>  Q: How to best store cocoa powder?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d08b6e4a143f4c96bbb4b88b941b5b1b",
            "input": "CONTEXT: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible.  <sep>  Q: What are these white 'bits' in my nutella A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion  Q: Do the white bits indicate that it's unsafe to eat? A: I wager you can convince yourself this nutella is right edible.  Q: Would you eat it with these white bits? A: Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together  <sep> FOLLOWUP_Q: What kind of nuts would be producing this fat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a9776b8b9b2d4907a7471c78aeda993d",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  Q: will the fish sauce have a similar flavor and/or consistency contribution to the recipe? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more  Q: I'm cooking for somebody who doesn't eat shellfish so is the fish sause safe ? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  <sep> FOLLOWUP_Q: can ###can I omti the sugar ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b07b97575c27455b8d584384525fa5a5",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65°C  <sep> FOLLOWUP_Q: Do you know how long to cook two chicken breasts at that temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e16fdef39cae4aadb962ed7b162de5d7",
            "input": "CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: My last coconut tasted like soap--how do I avoid this? A: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand  Q: Should I look for a particular size coconut? A: should be heavy and 2/3 full of milk or more  <sep> FOLLOWUP_Q: What other color can a coconut be but brown?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4b879886d5714f9d90356997c2ddcf0e",
            "input": "CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Baking it in the oven for a couple of hours is probably a safe way to sterilize it. 350F seems okay. Is it high enough? A: woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business  <sep> FOLLOWUP_Q: Is there anything else I should know about rodent droppings and cast iron?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-48890f68a1aa4567b87cf8c6582b778c",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: How can I reproduce a \"gamey\" flavor? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Are there any spices or \"liquid smoke\"-style flavor enhancers that could be comparable? A: marinade is never going to deliver the quality that venison has to deliver  Q: Are there other meats besides venison you can recommend that offer a game flavor? A: Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged  <sep> FOLLOWUP_Q: What would be the correct temperature to age it myself?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-481504f7a4f848ab96d86cbaf64bd3f6",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π  Q: Can I make a deep dish pizza with it? A: presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep  Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  Q: How much of the crust mix should I use in the pan? A: At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep  <sep> FOLLOWUP_Q: What crust mix do you recommend?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a243c7fbf55a4fdbb80eaafed4087899",
            "input": "CONTEXT: They're commonly called squash blossoms in English - as you might guess, this is because it doesn't matter too much what kind of squash they're from. They'll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squash instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.  <sep>  Q: What variety of squash produces \"flor de calabaza\"? A: this is because it doesn't matter too much what kind of squash they're from  Q: How would I use it in a soup? Is there a specific cooking method? A: They'll most commonly be from smaller summer squash plants (e.g. zucchini  <sep> FOLLOWUP_Q: That's okay. What spices and seasoning go well with said squashes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e39d5a6907614bbaaf01bfe1f03869ca",
            "input": "CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: can i make Ma Po Doufu without Pork A: A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: Would the dish work with chicken/beef? A: I've seen it with pork (most common) or beef (sometimes  Q: can i make this wihout any type of meat? A: some vegetables like peas  <sep> FOLLOWUP_Q: do i have to make this with tofu?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-82648cb8189e436daf13fb941772f822",
            "input": "CONTEXT: Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. A plastic bag is basically irrelevant for safety. It will not keep you from getting sick if the fish remains in the danger zone for enough time...that is, unless your fish is floating in contaminated water, which is probably unlikely in your situation.  <sep>  Q: Can i Defrost Fish without Bag A: A plastic bag is basically irrelevant for safety  Q: So is it safe to place the frozen fish directly under running water? A: This is safe in the short term, or just until the fish is thawed  <sep> FOLLOWUP_Q: Should I cook the fish immediately after it is thawed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6a1859d677624908b773883fe8333301",
            "input": "CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  Q: Do you think cloves would go good in a turkey stock? A: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor  Q: Do you think cloves could replace peppercorns in stock recipes? A: Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines  <sep> FOLLOWUP_Q: Would it be okay to put cloves in a ham and bean soup?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-82ff3d6d1ffe4cf9821f5b1f51833999",
            "input": "CONTEXT: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results.  <sep>  Q: How do I stop my brownies from rising?###I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, too much.###This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies. A: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much  Q: Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies? A: Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again  <sep> FOLLOWUP_Q: How do I make sure I dont overdo it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c74bdb922d6e4d78afe2737e63416f3e",
            "input": "CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie? A: bringing it out of the freezer an hour and a half before baking say  <sep> FOLLOWUP_Q: can I par bake it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5649307701f64f36bb3b5ae594335dd8",
            "input": "CONTEXT: There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing. Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish. With this in mind, I would not expect vacuum packing to extend the life of a fish much. It will reduce freezer burn though!  <sep>  Q: How long can I keep thawed vacuum-packed fish in the fridge?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9744431e31c349a8b7843cf08896f377",
            "input": "CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach, but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want!  <sep>  Q: How much is a bunch of spinach? A: A bunch of spinach usually weighs something like 250-500 grams  Q: Doesn't that seem like a lot to put in a smoothie? A: Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems  <sep> FOLLOWUP_Q: So is 250 grams a 1/2 bunch or full bunch?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00f2ad9535b342aaaed67aa57f545336",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup  Q: Is there something I can add that is a common pantry item? A: you can 'invert' the sugar by adding some acid  <sep> FOLLOWUP_Q: Can I freeze simple syrup?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-162fa2a27481445080ffbd8af839ea64",
            "input": "CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  <sep> FOLLOWUP_Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-83af335cb5e94029b76c3b70ad5ddb2c",
            "input": "CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being \"impossible to pour\" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can you give me advice on making brownies? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  <sep> FOLLOWUP_Q: Do you have any advice when using plain flour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ca5a197905a1473a8c4463892a0d54bb",
            "input": "CONTEXT: The trick is not storage, but washing. These types of dishes soak up loads of water if you dip them in. I wash these types of dishes in an empty sink and then try them right away. I would also never put them into the dishwasher. If they get too damp you need to dry them our, the best way I've found is to warm an oven, turn it off, and then to put the dishes in leaving the door cracked open. The heat will drive the moisture out and the open door will allow the moisture to escape. As for storage a dry cupboard should do just fine.  <sep>  Q: How to store clay dishes? A: The trick is not storage, but washing. These types of dishes soak up loads of water if you dip them in  <sep> FOLLOWUP_Q: How can I prevent mold in storage of these dishes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-484189dceb814224aa2ce501c4039865",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Do you know the name of small emulsified breakfast sausages served in Dutch countries? A: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  <sep> FOLLOWUP_Q: I had it during my honeymoon in Amsterdam and Brugges. Both places served it for breakfast.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ff89bb1e0ea04f7a9310a971f4f91e72",
            "input": "CONTEXT: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook.  <sep>  Q: How can I get thinner pancakes? A: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe  Q: How much milk should I be using? A: I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like  Q: How many eggs should I use, if any? A: This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes  <sep> FOLLOWUP_Q: Should I include baking powder in my recipe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1818901feb634dbeb79249712d1a368d",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: I thought maybe if they were still hot it might be better, or should I let them cool?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2fb212d5d4c24f758123fb1688cd3778",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: What is the right way to defrost roux? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  <sep> FOLLOWUP_Q: The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2be32a6d9e19430eb09f9274d022fd6d",
            "input": "CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: How edible/palatable are crabapples? A: Some crabs are better tasting than others  <sep> FOLLOWUP_Q: Can crabapples be used to make apple bread?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-84591459552c45b4bb98b5689d9ea522",
            "input": "CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slice  <sep> FOLLOWUP_Q: Why are electric knives not used?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e5caf1c1549f4e1f837e5e109a2bc178",
            "input": "CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  Q: Do you prefer red onions or sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder  Q: Are the textures the same when they are fried? A: are not as astringent and have a softer  Q: The red onions are softer then the sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste  <sep> FOLLOWUP_Q: Is it better to batter the onions before you fry them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e6853e2d5a954445af30ca12ee79dc17",
            "input": "CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1b3948a89f364932bd11805924260ddb",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: Why are my sushi rolls opening up?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-71545a3c7c7b4b8595df81a5bffee781",
            "input": "CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in Wheat and potato breads? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: Do they effect anything else in the breads? A: It prevents the dough from getting too elastic, which controls texture  Q: Does it effect the flavor? A: it does contribute to flavor as well  Q: Is there a chemical reasoning behind how it works in bread? A: It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size  <sep> FOLLOWUP_Q: How much would I use in a standard recipe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f6d24f9c3c3b4c2c88d54bcd9ed9a344",
            "input": "CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder in bread making? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: What if I do not have heavy cream? A: I would just use your skim dry milk and not worry about it  <sep> FOLLOWUP_Q: What effect does the dairy have on the bread?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7599da1e69da42d89f4a3d0a513faa9e",
            "input": "CONTEXT: It is most probably crema di balsamico, a quite popular condiment, even often only used for decorative purposes. It can both be used with savory dishes, but also with sweet dishes, as in e.g. ice cream or gelato.Traditionally, crema di balsamico is made by reducing grape juice and optionally wine to the point where the sugar in the grape juice starts to caramelise and then deglaze the reduction with balsamic vinegar. Convenience products are often pepped with food colouring and thickening agents.  <sep>  Q: What's the name of the black-brown decoration sauce used in French cooking? A: crema di balsamico  <sep> FOLLOWUP_Q: What would you say gives this sauce its fine flavor",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ef72a931ac62487eb7b1fbf2828abdce",
            "input": "CONTEXT: As Sobachatina said, it's cooked like many grains, and behaves very similar to rice. You could try continuing the steaming method, and if it does not get done by the time all the water has turned to steam, start it with a bit more water. Sobachatina's suggestion of a tight lid is also worth considering, but pay attention to the pot then, so you don't get it boiling over. An alternative is to use a boiling method. With or without toasting it first, add 3.5 parts of water to 1 part quinoa. Cook until soft, and put through a sieve to discard the superfluous water. The upside is that, unless you are using too high a temperature, there is no way to burn it.  <sep>  Q: How do I make fluffy(not crunchy) quinoa? A: You could try continuing the steaming method  <sep> FOLLOWUP_Q: Can you tell me how to do the steaming method?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8a2ffbd55aaf448ea998b37be1dd78e9",
            "input": "CONTEXT: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my \"local\" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.  <sep>  Q: What kind of flour is needed for strudel/fillo dough? A: Your best bet is a stone ground bread flour or hard flour in the US  Q: Where in the US can I find this? A: At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market  Q: What Kind will be best for making a good strudel? A: You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel  <sep> FOLLOWUP_Q: If I was shopping outside the US would that give me more options on dough?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-61ce6b019fe145b2aace84a625d4a832",
            "input": "CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e9d60a23176c4f5bb190089fa0acc626",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid  Q: There is powder on it when I rub my finger over it. Can it be saved? A: n warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off  <sep> FOLLOWUP_Q: How do you reseason it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ddc0c2fc94de4448bea69ccc28a418c5",
            "input": "CONTEXT: rfusca already gave very good suggestions for the literal question from the title. However, you can also address your problem the other way round. First, cook the soup until your noodles are al dente (but will become just right while cooling at a normal speed). Take the big pot of soup off the heat. Second, take a small pot, and fill it with just one portion of soup per eater. Put it on the heat, and cook until the noodles are done. (Alternatively, put the single portions into porcelain bowls and microwave until the noodles are ready - it spares you washing an additional pot, but I wouldn't nuke a good soup for no reason). Third, eat your cooked soup portions and let the big pot of soup slowly cool on its own. Fourth, freeze the soup from the big pot. Finis. Note that from a food safety point of view, you are better off with flash cooling the soup. But what I outlined here is probably much simple and hassle-free. Plus, 2-3 liters of soup minus a portion or two should spend less than the magical 4 hours in the danger zone while cooling. If you are doing this with a very big pot of soup and feeding lots of people, you should probably prefer a rapid cooling.  <sep>  Q: How can I stop the cooking in my chicken and noodle soup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-896f86b46dfe45e1989b7c0a5ebab3d0",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak  Q: How much salt should i use on the steak ? A: You shouldn't coat it, but you should apply salt very liberally  Q: How long before cooking should I salt it ? A: Salt it about 10-15 minutes prior  <sep> FOLLOWUP_Q: any other thing I should consider in the salting process ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e638d9c582cf4e2ea249fe93e59ac1df",
            "input": "CONTEXT: Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla.  <sep>  Q: What is the functional difference between imitation vanilla and true vanilla extract? A: it's difficult if not impossible for me to pick out the differences in baked goods  <sep> FOLLOWUP_Q: Is there a detectable difference between imitation vanilla and vanilla extract?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-009fc412c55e4bf9b01a7a225f2fee1c",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: how do I make matzo balls light and fluffy? A: It was after extended cooking that these guys really softened up to my liking  <sep> FOLLOWUP_Q: do you have any other advice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cecbb3c14d32420185a88c711fe1b15b",
            "input": "CONTEXT: Basically, a good stock is fairly concentrated. In general, home cooks use too high a water to bones/veg ratio for a proper result. So, when you leave your stock uncovered you are concentrating everything and, perhaps, getting a good result...at least one you like. However, this is difficult to tell without knowing your recipe. With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes. Then when ready to use, water is added to bring it back to the original strength.  <sep>  Q: Should I reduce my stock and then add water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-76fd51d0cb4a49ca99bd29dad2d9ae9c",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: When should I use convection when baking? A: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection  Q: what are some benefits? A: Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work  Q: which circumstances are better for convection, and which are better for regular bake/broil? A: Almost all recipes cook time wise as they would with a non-convection oven  <sep> FOLLOWUP_Q: what does convection mean?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e140c480a7d246c1af488eba5a14905e",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output? A: to try with your home stove  Q: Yes, certainly. But, I need a hack to try working on it. Do you know any? A: This seems nonsensical to try with your home stove  Q: So, it doesn't work? A: the rate of gas output is directly controlled by the knobs  <sep> FOLLOWUP_Q: So, then this has safety issues correct?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-589680ea044e42b492719c621015b848",
            "input": "CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee? A: I would think this is happening because your cream is just about to turn sour  Q: Could it have something to do with either the coffee being too hot? A: As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling  Q: What can I do to stop this from happening? A: Try newer cream or a very low-acid coffee with old cream and you should be OK  <sep> FOLLOWUP_Q: Is the cream safe to drink?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3d771ae9f80d459aaa610699761d2506",
            "input": "CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Would a fruit cocktail flavoured cake work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b9f393ddae82483d9bb0dff776454dbf",
            "input": "CONTEXT: The rest period hydrates the starches in flour, giving the dough a firmer and more workable texture (there is some very minor gluten development, but its mostly the expansion of the starch bundles with water). In many cookies, the flavors will also mature and improve, especially with cocoa in the recipe.In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat. Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops.For example, linzer cookie dough is very frangible, and the chilling and hydration make rolling and cutting much easier.Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case.If the major effect is chilling in your recipe, by flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly. You mentioned this is a high fat recipe--if that fat is butter (as it so often is with cookies), that may help.  <sep>  Q: What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? A: Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough  Q: Is that true for high fat cookies too? A: Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops  <sep> FOLLOWUP_Q: I am using a high fat recipe and 4 hours did not make the do workable, why is that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7279d55be4364c8aad28bfdcc9dcaa6c",
            "input": "CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective  <sep> FOLLOWUP_Q: Would it be safe to leave it simmering on the stove for so many days?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d97acc5d094f495794ae1374734b56a0",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone  <sep> FOLLOWUP_Q: Can I do this myself without using a butcher?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c24e216bf67e46b8948da15a66c92c9e",
            "input": "CONTEXT: There is a significant difference in how the two operate.Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee.  <sep>  Q: Is there a significant difference between Turkish coffee and Moka pot coffee? A: Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking  <sep> FOLLOWUP_Q: Is it a very strong brew?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8b962043b98041a8938ffefdb6d6fe7a",
            "input": "CONTEXT: Your metal bowl sitting in your 70°F room is 70°F (at least, if its been sitting there for a bit). Your plastic bowl, or glass bowl, or ceramic bowl, or any other bowl sitting in the same room is also 70°F. They're all actually the same temperature.Now, given, when you touch the metal bowl, it feels cooler than the plastic one. This is because your finger isn't 70°F, and your body heat is transferred away quicker by metal than (say) plastic.If the dough is room temperature, it won't matter—heat isn't flowing out of it. The dough itself doesn't generate much heat. If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective.A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  <sep>  Q: Can I let my bread dough rise in the mixer bowl? A: A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  Q: Does the metal effect how fast the dough rises? A: If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective  <sep> FOLLOWUP_Q: Would the dough rise faster in a glass or plastic bowl?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-445913e140ca4913bed12e0756d01a51",
            "input": "CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough  Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough? A: The Pan sounds as it might not have been hot enough  Q: However, after about 10 minutes, the outside color had not changed much, and the inside was still raw after cutting it in two pieces to have a look, what heat setting to cook it at? A: I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side  <sep> FOLLOWUP_Q: Ah,okay, maybe I'd have more success with reduced heat and keep it cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-67b57a4d98394d55a6ff403eede9f35a",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  Q: Why is that? A: it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  Q: Any other advice for boiling pasta? A: ust serve it immediately  <sep> FOLLOWUP_Q: What other information about pasta should I know?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fc16e1e87ece43c799490956d8e94ba3",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute frozen berries when the cheesecake calls for fresh? A: If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil  <sep> FOLLOWUP_Q: If I wanted to add berry juice to add more berry flavor (and a nice color) would that work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3110ed44949342baa57c336bb8d32893",
            "input": "CONTEXT: Macadamia is as close as you will find for the texture and oil content. As you are using it for spice pastes -the only use I have had for them- then macs are an excellent carrier. That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for. What's a Laksa without that flavor component?  <sep>  Q: Substituting for Candlenuts in Indonesian Food, any advise?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bddffc843ad845b6a74bfd5de448818f",
            "input": "CONTEXT: Your question is slightly confusing but I'll try to answer your question.As far as I can tell McCoin brand is bags of frozen vegetables (correct me if I am wrong).If it says do not thaw and to cook from frozen, it just means you do not need to thaw it before you cook it. Thawing is the act of unfreezing something. This can be accomplished by leaving something out at room temperature to naturally thaw.So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it.  <sep>  Q: Meaning of do not thaw for frozen food A: If it says do not thaw and to cook from frozen, it just means you do not need to thaw it before you cook it  <sep> FOLLOWUP_Q: What happens if you thaw it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-38bebfa9955d4e759291971cffb8b405",
            "input": "CONTEXT: I am afraid that gloves make things worse. Even with proper training, people who wear gloves seem to be more complacent that those who do not wear gloves. I have seen people handle dollar bills then turn around and touch my food with the same gloves on. Disgusting, and I refuse the food, and when I tell them why, they say the gloves are to protect me...what the F ever. Then I ask them how that glove protects meFromThe germs on those dollars you just touched?I find its better to enforce good hand washing habits than it is to allow gloves to be used at all. When you are wearing gloves, you don't even wipe your hand on a towel, without gloves your hands kinda start to tell you they need to be washed if you've been lax.  <sep>  Q: Why use gloves when handling food?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3a9ca9fd4fd543dda1184b9c893f4440",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid  Q: There is powder on it when I rub my finger over it. Can it be saved? A: n warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off  Q: Can I use anything else to reseason it? A: We have several questions on the topic, and the Internet is also full of suggestions  <sep> FOLLOWUP_Q: Is this a common issue or mistake?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e0d5c3b55e0e41d9966dd285a71fc2aa",
            "input": "CONTEXT: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If \"sharp\" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: What is the Way to fix sharp tasting sauce? A: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  <sep> FOLLOWUP_Q: How do i keep it from getting sharp in the first place?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a3c7c27795b14b6fbc13084c88e931e2",
            "input": "CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What other changes could I expect? A: when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper  Q: I still get the flavors this way? A: The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh  <sep> FOLLOWUP_Q: What effect does removing previously-dried peppers from a sauce have?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a18e791ac3f14175939a95639eb6a58b",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: Any suggestions on how to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  Q: Will the Ajax scratch the stainless steel? A: Since it's stainless steel, the bleach won't do it any harm  Q: What is the pink stuff the builds up on it? A: In my experience, the pink stuff is a mold, not flouride  Q: That's gross. Any other tips on cleaning the dish rack? A: Let it soak a bit before rinsing it out  <sep> FOLLOWUP_Q: Should I use bleach?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ce2ecd88cc9b4514a370f66a463fe739",
            "input": "CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: What role does a watt play in an induction stove?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d1c1a59a6ac445a0982eef484732f309",
            "input": "CONTEXT: The rubber stoppers I have are in fact part of the nest. After speaking with a rep, they are there to actually help stop the issue I am having. However, mine feel like they are taking away traction because they easily slip on and off, as apposed to add to it, so they are sending me a new set. It is possible that they are stretched, since it is a floor model. They are also very dusty inside, so cleaning them out would also probably help the traction, however I am going to wait till I receive a new set.For the time being, having the stoppers off makes it so it won't fall out. It still tips if I physically push with the lid a bit, however it no longer feels like it will fall out. Especially once I added all the parts inside to help weigh it down.Hope this helps anyone else who has a similar issue.  <sep>  Q: Why does my kamado ceramic grill fall out of it's stand when I open it? A: The rubber stoppers I have are in fact part of the nest  <sep> FOLLOWUP_Q: Would removing these stoppers scratch up the egg?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6b741cb41d034654847edca5a641a2d6",
            "input": "CONTEXT: My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.As to defining chili, I think you could work on a definition forever. Apart from the notion that a chile is the pepper, which is the main ingredient, and chili is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is chile too, but what they have is different from Texas chili, even when they use red chiles). I think chili is a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case.  <sep>  Q: What makes white chili white? A: it doesn't have any significant amount of dried red chile in it  Q: What ingredients oes white chili lack that is normally in regular chili? A: a significant dose of dried red chile powder  <sep> FOLLOWUP_Q: In white chili, mis broth substituted for tomatoes?###",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5818f04ac742445da62492ca22d7d869",
            "input": "CONTEXT: Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's above freezing without stabilizers like Xanthan Gum and Guar Gum. These are more effective emulsifiers/stabilizers than eggs and work at a higher temperature than eggs do. Many stabilizers are natural products, Xanthan gum is the product of bacterial formation and Guar gum is processed bean paste, so I personally have no problem with them and use them in my ice cream sometimes to improve the texture. Mostly I just use more egg yolks - my ice cream rarely last long enough to melt anyway. I think in this case the creaminess you describe is more of a mouth feel thing rather than a flavor, if you want to replicate it I'd suggest getting more eggs in your recipe and consider adding some guar gum.  <sep>  Q: How to achieve a flexible consistency on ice cream? (photos attached) A: Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming  Q: How do I achieve a thicker consistency? A: relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's above freezing without stabilizers  <sep> FOLLOWUP_Q: My ice cream too oftens tastes milky not creamy what can I do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8ce0dbfc5c294db5b9cfbc4777efdda8",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Using homemade pasta instead of dried in a bake###'d like to use fresh homemade pasta tonight in place of bagged egg noodles. ###My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it? A: Personally I'd suggest blanching your pasta  Q: Do you recommend adding the freshly made noodles where the recipe calls for it? A: If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour  Q: Thats helpful. Anything else i need to keep in mind while using homemade pasta? A: your pasta will still be el' dante but not raw  <sep> FOLLOWUP_Q: What pasta do you recommend? Bagged or homemade?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-156c48afdc0a47ffaaffce68ad22e6d4",
            "input": "CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe, there's no risk in putting jam in baked goods  Q: Do you have any other advice for me? A: some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening  <sep> FOLLOWUP_Q: How long is it good for?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-def5df00387149ebaa26cbe587c35624",
            "input": "CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to should I cook seafood in paella? A: My uncovered method is to put the fish in and cook for 10 minutes  <sep> FOLLOWUP_Q: How do I cook it for in a covered dish?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2a5093259fd64e6bbd2a52e048556b56",
            "input": "CONTEXT: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices.  <sep>  Q: How do I get good results with marinaded venison? A: I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices  Q: I did try it out with wine, brandy, and some spices. The result was okay. Do you have any other suggestions? A: This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted  Q: I see. So, it does depend on the cut? A: Venison is, generally, an extremely lean meat  <sep> FOLLOWUP_Q: Have you tried making one yourself?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4bd24743e74c427087b9560121299f44",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  Q: And why do we then squeeze it? I would assume it's to get rid of something but my searches return no results. A: You squeeze it after soaking to remove excess (unflavored) water from the exterior  Q: anything else to keep in mind while using gelatine? A: If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch  <sep> FOLLOWUP_Q: oh okay. That sounds helpful###anything else to keep in mind",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3cb965e10dcd47c69d5110a9809d9a40",
            "input": "CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: How is butter used in fudge? A: one should add it to the boiling mixture  Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix? A: The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage  <sep> FOLLOWUP_Q: Can margarine be used instead?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4b2445a796a44ca6808a5db8c7991a9e",
            "input": "CONTEXT: Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect to actually be pretty nice. The sharp edges would be just a bit softened. Whether it maintains it's own character would mostly depend upon the size of the pieces. Powder might dissolve, but distinct pieces (like .3-.5 centimeter or so) would stay distinct.  <sep>  Q: How do I add crushed peppermint to a cupcake to bake? I'm fairly new at baking this. A: you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes  <sep> FOLLOWUP_Q: If I added it would I mix slowly or fast?###What if it melts, is that ok?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c38674917ade45b28fa67e34b8adfc16",
            "input": "CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: What is the best process to serve a whole pre-cooked pig I got from the butchers? A: It really depends on your audience and setting  Q: Is there a lot of butchering involved? A: you're responsible for pulling or slicing what you want right off the hog  <sep> FOLLOWUP_Q: So each guest pulls off what they want at the table? or do I need to do in advance for them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b3216e9c23ec4f849f90dc80e6008773",
            "input": "CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5\" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Would you suggest using floor pizza oven or a firebrick? A: Short answer: No  Q: Can i use a pizza stone 3/4 inch as the pizza floor? A: this could probably be made to work, but only for a short time. At some point, and probably within a few uses  Q: Do you know why? A: At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack  <sep> FOLLOWUP_Q: Have you tried using it yourself?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-10f97941b2b4441cbf24bec806ce54fb",
            "input": "CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see.  <sep>  Q: As a consumer in the UK, how can I choose well marbled beef? A: With online meat shopping in the UK you have to go with the reputation of the source  Q: Does the marbling make the meat greasy? A: I would recommend you try local butcher shops  Q: I love a good steak, what cut is best? A: most of the time you do get what you pay for  Q: If I buy online will they trim the meat as well as if I bought it locally? A: there's no grading system which you can refer to  <sep> FOLLOWUP_Q: What's the best way to cook a steak?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5efc87c04201461380c3dd5a406da5cb",
            "input": "CONTEXT: In Rome I was informed that I was eating a croissant with honey on top (after informing my host that I had a honey allergy). It had the sweetness that I suspect you're experiencing. To help you determine if we were trying the same thing: the croissant I had was shiny and slightly sticky on top, and it seemed more like it was brushed on top rather than drizzled. That would support @Carmi's answer that it was brushed on with the egg. It was definitely honey, though, not sugar syrup.  <sep>  Q: What ingredient adds the sweetness on Croissants in Europe? A: In Rome I was informed that I was eating a croissant with honey on top (after informing my host that I had a honey allergy  Q: Is that commonly done in Europe then? A: To help you determine if we were trying the same thing: the croissant I had was shiny and slightly sticky on top, and it seemed more like it was brushed on top rather than drizzled  <sep> FOLLOWUP_Q: can you tell me anything more about European pastries?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-da4394f5364a49faa613052d6b0ad066",
            "input": "CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so  <sep> FOLLOWUP_Q: Is there anything else I should know about this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8fa8eb9785ec4f7886392365a1e126f2",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: How can I reproduce a \"gamey\" flavor? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  <sep> FOLLOWUP_Q: Are there any spices or \"liquid smoke\"-style flavor enhancers that could be comparable?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-599ba3334c9f41f79fa61739726ffc8e",
            "input": "CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process  <sep> FOLLOWUP_Q: Do different parts of the brew taste different?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b116ab522c164c81b15fb474c2859878",
            "input": "CONTEXT: Preheating the tea pot with hot water will also prevent the tea pot from cracking when you do add boiling hot water for the tea to steep in.I will say that I have a fairly thick-walled tea pot, I rarely preheat it, and I've never seen any danger of cracking. However, if I had a nice china pot, I would preheat it. Better safe than sorry!  <sep>  Q: Is it recommended to rinse the teapot with boiling water before putting the tea leaves in?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-323b9c0f22024bc8b6d45bf5c5bdfd65",
            "input": "CONTEXT: Definitely egg white seepage, by the looks of the shape of it you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven.Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm. When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night. Never had any issue's that way. The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking...  <sep>  Q: What's this odd stuff coming out of my meringue? A: Definitely egg white seepage  Q: What would cause it? A: you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven  Q: but I also added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open. A: When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night  Q: Do you have any other tips? A: Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm  Q: Oh, I didn't know that, is that everything that could have caused it? A: The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking  <sep> FOLLOWUP_Q: Is there anything else you know that would help me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-be6d18b23f1d48ed9e6b654bc24649ad",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: Cutting boards: What are some general tips on purchasing and using a cutting board? A: I use two types of cutting boards: wood and [soft] plastic  Q: Which one is better for food safety? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else  Q: Which on has better effect on knife edge and easy to use? A: Most other materials, especially glass, will ruin your knives  Q: Do you have any other suggestion on the best choice to make? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  <sep> FOLLOWUP_Q: What other advantage does it have over others?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-462fa36c25104325a1e909b43e7c8863",
            "input": "CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How should baked potatoes be reheated ? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Should I wrap it in foil if I try reheating it in the oven? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  Q: What should I do to make them into one of those things? A: While they won't have the same quality as a fresh baked potato, these can be very good dishes  Q: What else should I know about pre-baked potatoes? A: Either re-baking them or microwaving them will give the least bad results for reheating  <sep> FOLLOWUP_Q: Should they be stored in the fridge?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1d1eb5156b87459aab62b019e1933d2d",
            "input": "CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Use chicken fat to make a roux, and then chicken stock  <sep> FOLLOWUP_Q: how do I make the roux?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-631e1d939d2b4f089bb7bdcff1ad67b0",
            "input": "CONTEXT: It depends on the moisture content. If the vegetables are wet when put in they will get mildew and go soft faster because the water has no place to evaporate. This is made worse when leafy greens are put in bags since they have so many nooks and crannies to hold water, and they seep out their own moisture content because of the large surface area. Try drying off the veggies first or putting them through a salad spinner to get as much water out of them as possible.  <sep>  Q: Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag? No its not possible",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bd7749fde8df43c6ba04951084902bd6",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  <sep> FOLLOWUP_Q: What is the difference in preparation between caramelized onions and crispy onions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-976ee1856e3947c5abdfd4dfdfcab15c",
            "input": "CONTEXT: Pre-basted turkey is indeed already brined. You can double check this by looking on the ingredient list of the turkey packaging and you should see a salt or vinegar solution listed.You can still soak the bird if you would like, but either use no salt or a low-salt brine, like a 0.5-1% solution. In this case you will probably be pulling out some of the salt from the brine that's already on the turkey.Here's a description from The Food Lab (a pretty rigorous source) on these types of turkeys: Self-basting birds have been injected with a salt and flavor solution to help keep them moist while cooking. They come out incredibly moist, almost wet, and can be cooked directly from the package with minimal pre-roast work required. They also tend to be dull and diluted in flavor.  <sep>  Q: Accidentally bought a \"butter basted\" turkey. Can/should I still brine it? A: You can still soak the bird if you would like, but either use no salt or a low-salt brine, like a 0.5-1% solution  <sep> FOLLOWUP_Q: That is why I am wondering if I should go near it with salt.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-33202baf776744edb0014fd20cf1d120",
            "input": "CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them  Q: What do the rose petals taste like? A: You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies  Q: Are rose petals best used in desserts? A: you will find many creative uses of them, including rice pudding with roses  <sep> FOLLOWUP_Q: Where can I buy rose petals for cooking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-080f1612d07e4cd7a63825bf018868b2",
            "input": "CONTEXT: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark\". So \"almond bark\" (the coating) is a key ingredient in \"almond bark\" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark  Q: But do you think almond bark have almonds in them? A: So \"almond bark\" (the coating) is a key ingredient in \"almond bark\" (the candy with almonds  <sep> FOLLOWUP_Q: Is almond found in the candy coating?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5f21a013a0594f1da27eb44891bb4533",
            "input": "CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to \"breathe\" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b19e6b9bcbd042abaf6c7424277b26c8",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  Q: Will this work for 2 to 3 months? A: A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: Is this the most efficient way?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1172b44552b1433eb651d8ba59b454de",
            "input": "CONTEXT: There are several variables that need to be considered to properly and safely dry cure meat...temperature, humidity, ph level, for example. Just on the topic of moisture loss, however...you will not be able to tell simply by looking. People who do this for a living can tell by touching...most of us weigh our product before hanging. In general, when there is a 30% reduction in weight, the meat is properly cured (given that all of the other variables have been properly dealt with).Meat getting harder means it is drying, however it could be drying too fast. In this case the outside will dry before the inside has a chance to. If this is the case, the meat will not be pleasant to eat, but more importantly you could have a potential safety issue. Proper humidity and temperature will help control this....around 60 degrees F (15 C) and 60 - 70 percent humidity.As far as salt goes, be sure to use some sort of curing salt.I recommend reading up on the process. Many things can go wrong and you can make you and your guests sick very easily.  <sep>  Q: Why does meat get redder and harder during the curing process ? A: There are several variables that need to be considered to properly and safely dry cure meat...temperature, humidity, ph level, for example  Q: What is the most important safety factor in Meat Curing ? A: it could be drying too fast. In this case the outside will dry before the inside has a chance to  Q: How can I stop it from drying too fast then ? A: Proper humidity and temperature will help control this....around 60 degrees F (15 C) and 60 - 70 percent humidity  Q: Should I put salt ? A: As far as salt goes, be sure to use some sort of curing salt  <sep> FOLLOWUP_Q: How much salt should I use ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d60f3fcae4434f1eae3fa0cb8aff55e7",
            "input": "CONTEXT: Parsley is both a flavoring herb and a decorative element for plating the finished dish. By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor. The cooked parsley will have a slightly different taste to it than the fresh parsley. This is how cooks layer the flavors in a dish.TB stands for Tablespoon.  <sep>  Q: Why in this one recipe parsley is used in 2 different ways?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7fa1cc2ccf374b6989522314dfc7a71c",
            "input": "CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f40af99f27034be5aedeb63245d1aa30",
            "input": "CONTEXT: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier. Food initially sticks less to enamel, but scratches and cracks change this. using steel wool to clean stainless improves the finish, using it to clean enamel scratches the finish. If you are gentle with enamel it should last decades,stainless will survive children beating on it with almost anything, and can be passed to your grandchildren. thinner metal will heat quicker and cool quicker, but will develop hot spots. Thicker metal will heat more evenly, but heats and cools slower.  <sep>  Q: I'd like to buy myself the best roasting pan and I'm stuck on whether to get an Enameled Cast Iron or a thicker Stainless Steel/tri-ply type pan. I'm looking for the pro/cons of each, and any personal experience with either variety. A: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier  <sep> FOLLOWUP_Q: Is either one better at creating a fond, making gravy, or cooking down veggies/onions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-675937586329404c92e6c065198158e6",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the shelf life of a yogurt product? A: the shelf life should be about 2 weeks in the refrigerator  Q: I made a large batch of cucumber yogurt sauce, will that stay good for 2 weeks too? A: the shelf life for the yogurt product will be the shelf life of the yogurt itself  Q: What is the recommended temperature for storing yogurt? A: in the refrigerator  Q: Is there anything else you can tell me about yogurt storage? A: Make sure to store the sauce in an air-tight container  <sep> FOLLOWUP_Q: Do you think the water content of the cucumbers will make it spoil more quickly?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8bffecd7606047368f73ba6cac8f0ac1",
            "input": "CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes  <sep> FOLLOWUP_Q: Is pork a necessary ingredient for it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ec1f455851cd48f7800f283dfdb20b01",
            "input": "CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  Q: Do you think cloves would go good in a turkey stock? A: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor  Q: Do you think cloves could replace peppercorns in stock recipes? A: Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines  <sep> FOLLOWUP_Q: Should I just throw the cloves away if they aren't good to use in anything?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c83c7e821c604e2bb26c57a6d199d7cc",
            "input": "CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeños less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit  Q: Can you suggest the reason why mine tastes less spicy? A: Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit  <sep> FOLLOWUP_Q: Do you know what I can add to jalapeños to make it less spicy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c2fc9da89c8c4d1e9fc66a8bd0b31ede",
            "input": "CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: what is the purpose of adding oil or butter to the dough? A: It prevents the dough from getting too elastic, which controls texture  <sep> FOLLOWUP_Q: Is there some background chemical reasons for adding it.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7801f9af42444556894e56e5212b4727",
            "input": "CONTEXT: I suppose the Belgian \"curry ketchup\" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders  Q: Do you think its possible to make curry ketchup with regular ketchup? A: just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients  Q: Would you use ketchup on a hot dog? A: I suppose  <sep> FOLLOWUP_Q: What would you use curry ketchup on?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-29402b47d5ce4c098f9c8e016a796c14",
            "input": "CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves  Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves? A: It is just easier to handle unpeeled, and even easier when kept as a head  Q: What about cooking time? A: Roast until soft and medium-dark brown  <sep> FOLLOWUP_Q: What type of pan should I use to roast?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c4fe438abc5b44b6b11447b7e14b7501",
            "input": "CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake  <sep> FOLLOWUP_Q: Do you think adding more flour would help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-57fca0ec78d0430c8464ba6f99bddd1a",
            "input": "CONTEXT: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous  Q: So many people suggest using them for bananas. Is there something special about the banana? A: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag  <sep> FOLLOWUP_Q: Do you know what foods bananas can help to ripen?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5e76f62b457c49d68179b6bf9fbfa09a",
            "input": "CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating  <sep> FOLLOWUP_Q: Would dirt affect performance of an electric range?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fedca74fc14043169d967f41674c1650",
            "input": "CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done.  <sep>  Q: How long is a pork fillet cooking time? A: Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done  Q: Do you have any other suggestion? A: Every Kitchen needs a meat thermometer  <sep> FOLLOWUP_Q: Any other suggestions apart from the ones you gave?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e422814840ff4079a044092f5d8e730d",
            "input": "CONTEXT: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub.  <sep>  Q: How can I extract palm sugar from a container? A: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece  <sep> FOLLOWUP_Q: how do I deal with a rock hard piece of sugar?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7cb98c2e6b5e48d88145d8df635eb8f1",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch  <sep> FOLLOWUP_Q: So the time is about the yeast and not the recipe size?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4c1846f90bce482aba04bf1f81d9e7db",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  Q: Where exactly is it located? A: New Brunswick, Canada  Q: Do you know exactly what companie?###companies*? A: I've been buying at Sobeys  Q: Do you get good ones over there? A: I too grew up with it for making the best fish cakes  Q: Have you ever tried its chowder? A: we have not been able to buy it for over a year now  <sep> FOLLOWUP_Q: What exactly do you like about chicken haddies?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-433c89cb3dd2488db36ca8f523879f81",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta 'go off'?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5b26b32115cb46d094f238120df98d57",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  <sep> FOLLOWUP_Q: And why do we then squeeze it? I would assume it's to get rid of something but my searches return no results.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-54f8ffa656b54aa1b581355ece2104c9",
            "input": "CONTEXT: You cannot keep the texture if you are using that much sugar.  Two tablespoons of sugar per cup of flour is the maximum that you can add without major gluten damage. [...] Too much sugar is also damaging to the yeast. (quotation from Cookwise by S. Corriher). She goes on to explain that certain kinds of bread are made with more sweetness (including the Portuguese sweet bread rfusca mentioned), but they use a combination of many different sugars and malts. It is possible that your bread may become edible texture wise if you cut the amount of total sugar by half and then experiment for a few dozens of batches with different classes of sugar to get a workable texture. But I doubt that it will be worth it. When you bake, don't think of sugar as a sweetener. Baking recipes are always calculated such that the sugar amount is right for the correct texture, not for sweetness. If you want sweet bread, use an existing recipe for a brioche style bread, which is somewhat sweetened. Or if you want it extra sweet, use a recipe for very sweet bread, but be prepared for it to handle a bit weirdly during kneading and to end up with a cakelike texture. But if your brother wants to eat something very sweet, don't bake a bread, bake a cake.  <sep>  Q: Why is my bread dough sticky? A: Too much sugar is also damaging to the yeast  Q: The bread lost its crispiness, what can i do to solve the problem? A: It is possible that your bread may become edible texture wise if you cut the amount of total sugar by half an  <sep> FOLLOWUP_Q: Will adding too much flour effect how the bread turns out?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-273c5f39568a49fc9a1b4b021e64410e",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  Q: Could I put chilli as a seasoning? A: It's really about taste and the result you want  <sep> FOLLOWUP_Q: Maybe I could add some fresh herbs too, or would that be too much?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3efbc4197d30492daab9fd81da401f15",
            "input": "CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs...  <sep>  Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: What you're describing is something that I'd consider normal in a cookie  <sep> FOLLOWUP_Q: what ingredients should I use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0a25d8fa2b3c4a3faa52c2b539b13c70",
            "input": "CONTEXT: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice.  <sep>  Q: How do I get the peas to dissolve and make a thick broth for split pea soup? A: Just keep simmering, is my advice  Q: How long should I need to simmer the soup? A: It takes more like 3 or 4 hours for the peas to dissolve  Q: So if I only simmered for one hour that's not long enough? A: ages and ages  Q: Should I have soaked the peas overnight before cooking them? A: I don't soak the peas  <sep> FOLLOWUP_Q: Do you have any other tips for making good split pea soup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2d65c26d52af400a8e99cf50c663666d",
            "input": "CONTEXT: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How to clean my unanodized aluminium pot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6e9ba6e7f5894be5a03bd96023047a4e",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How to recover vegetables that get frozen? A: I don't think there is really a way to \"fix\" this, once it happens  <sep> FOLLOWUP_Q: So what can I do with those frozen vegetables ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-95468d510b49458dafec2f7d768af60c",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for \"15 cardamom pods, crushed\". Do I keep the shells? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds  <sep> FOLLOWUP_Q: What do I do with the husk and seeds?###Do I need to use a lot of force?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-db17d54fb593449da34b2d62b97e1165",
            "input": "CONTEXT: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer.Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!  <sep>  Q: What can I use instead of cornmeal on bagels ? A: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer  <sep> FOLLOWUP_Q: Should I add these before or after baking ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-135f8b2ebc9a40c1be2635261a9eac5b",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: Would a grill pan be good to use on the stove instead of a standard frying pan? A: A good, heavy, screaming hot pan is required  Q: Does frying make it tastier? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: Should I put oil in the pan first? A: Oil the steak, not the pan  <sep> FOLLOWUP_Q: Should I season the steak?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b838a58bca874030971ecd3bf9c1c94f",
            "input": "CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  <sep> FOLLOWUP_Q: How much salt do you think in recommended?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9b3b9276ad3044f2971dac16fba78128",
            "input": "CONTEXT: Deep dish modifications successful. I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: Deep dish modifications successful  <sep> FOLLOWUP_Q: And it turns out well?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1f2a2592015d4878a897b1ca9ee6604e",
            "input": "CONTEXT: I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.  <sep>  Q: What to do with ginger leftover from ginger ale production? A: I have used excess ginger by candying  <sep> FOLLOWUP_Q: So, there is usage for those leftovers, how?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d0665036afc94c528227d706fb6a3be2",
            "input": "CONTEXT: The color of the yolk is based on the chicken's diet. I eat vegetarian fed eggs from the grocery store and they have deep yellow yolks. If I go back to buying standard white eggs its a bit disconcerting because they have very pale yolks.In the fall is when the eggs are the orangest for pasture raised eggs, again something about what is available to feed. The only way I can find these eggs is to get them from the farmers market or from a coworker who raises hens themselves.  <sep>  Q: Yellowness of egg yolk",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f11c922b69d946349e77394dba1bfb8d",
            "input": "CONTEXT: Puddings, of the type in your recipe, are thickened mostly by starch gelling. The egg yolks and milk provide some thickening as well as the smooth, custardy texture.Both the starch and egg proteins gel before the boiling temperature. Recipes call for a few minutes of boiling for an entirely different and fascinating reason.There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help.You might try whisking in some more starch and then boiling it again. This would take some experimentation. I wouldn't replace the entire quantity of starch from the recipe at first.  <sep>  Q: My Pudding isn't setting?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6d20c16cb48b4929aa247e95c9bff26c",
            "input": "CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.  <sep>  Q: i cooked pesto yesterday and today i see it turned solid. do you know why?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a62e7edaefa94ab38302935e843d5812",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: How do I repair the seasoning on a cast iron pan? A: You can simply season \"over the top\" of the existing seasoning  Q: Even if there are parts that are shiny and silvery? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  Q: Do I need to restrip it first? A: This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again  Q: Any other tips you can give me? A: sand down\" the seasoning without completely removing it  <sep> FOLLOWUP_Q: How do I do that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9209e0024b6849a4b4f6ffdf93f2baf4",
            "input": "CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: How do you add moisture to gluten free, egg free muffins? A: Increasing the amount of yogurt and/or banana mash should work best  Q: What about increasing the date puree? A: that might make the muffins too thick  <sep> FOLLOWUP_Q: So the yogurt is the best option to increase that won't affect the flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-87693b8d890546728736d628ba9de133",
            "input": "CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions  Q: Would you recommend it in relish? A: It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles  <sep> FOLLOWUP_Q: What peppers do you recommend pickling?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-486368a741bd43068b42f93846f50cdb",
            "input": "CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves  <sep> FOLLOWUP_Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1286a6f50d0a4fec89b423914261624c",
            "input": "CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream).  <sep>  Q: Do you rinse meat after marinating it in yogurt? A: If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken  Q: How do you prevent the yogurt from curdling when you cook the meat? A: The goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry  <sep> FOLLOWUP_Q: Would changing the temperature you cook at change the yogurts reaction?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-651fdd53485643ac8c306d9d384453ce",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d3544b10e41e436ea79ad9812ed8a17d",
            "input": "CONTEXT: Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing.The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer).So yes, it should be fine. Remember: when it was brewed, the whiskey was probably held at different stages for long periods in a stainless steel vat.  <sep>  Q: I have had some whisky inside a metal flask for a month and was wondering if it was safe to drink? A: Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing  Q: Would this be the same for a stainless steel flask? A: The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer  <sep> FOLLOWUP_Q: I am happy it will be safe! Will the taste be effected at all?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-aff8a2b08e4d4ebebfb980247b968e70",
            "input": "CONTEXT: The visible mold that you can see is the fruiting body of the mold, that is the moldy-equivalent to the apple; much of the mold penetrates into its food substrate like the roots of a tree.Since strawberries are fairly porous, the entire fruit is almost certainly full of the mold, even though it is not visible.You should discard the strawberries.  <sep>  Q: Should I throw moldy Strawberries away?###They aren't super bad but I am a little paranoid when it comes to mold. A: You should discard the strawberries  <sep> FOLLOWUP_Q: They aren't super bad but I am a little paranoid when it comes to mold.### Should I throw away moldy Strawberries or just cut the bad parts off?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e7f647e944a340da97fae6645c2fdedd",
            "input": "CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with? A: A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon  Q: Are there any meats I should stay away from? A: A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye  <sep> FOLLOWUP_Q: I enjoy lightly seasoning my meat? are there any seasoning that pair well with the meat and Gorgonzola?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-72e9d343cd474c758d93d3a6942e2d34",
            "input": "CONTEXT: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.  <sep>  Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it  <sep> FOLLOWUP_Q: Many chicken stock based soups use milk, but they curdle. How can I offset this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eb21f5d826754706bb0954148729ae00",
            "input": "CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to \"breathe\" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses? A: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses  <sep> FOLLOWUP_Q: that's interesting. What about non sparking white though?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a26beb3ca5a14e7bb8f4a917a6e990fd",
            "input": "CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.  <sep>  Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees  <sep> FOLLOWUP_Q: How much time should I leave it in for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1a984961bf5f445e830ef8b3ed586a93",
            "input": "CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there.  <sep>  Q: What is the storage life for whey? A: I suspect it depends what kind of cheese the whey came from  <sep> FOLLOWUP_Q: I've recently begun making cheese at home.### In this answer it was suggested to reserve the whey to be used in curries.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b9c4f2903bb84fc7b8e5aee7d8b02069",
            "input": "CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: there is much flavour in it as well and not just in the seeds  Q: Is the pod edible? A: You use the bean itself to make vanilla sugar  Q: I like to reuse the pod for vanilla extract or vanilla sugar, is that okay? A: there is much flavour in it as well and not just in the seeds  Q: Is there anything else I should know about the vanilla pod or seeds? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid  <sep> FOLLOWUP_Q: How long do you suggest simmering for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-75eb56a9105346d89eee40b8a3013152",
            "input": "CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: I burn my ribs to a crisp, what does \"medium high\" mean? A: You should cook at a temperature between 250-300F  Q: Where should I put the ribs on the grill without them catching on fire? A: You should turn the left burner on, and put the ribs in the right side of the grill  Q: So I shouldn't cook them directly on the flame? A: Ribs should not be cooked with direct heat, generally  <sep> FOLLOWUP_Q: oh Okay, I got a new grill and seems like I am just burning food, how long should I cook the ribs to not burn them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ae68cb5378514b32b174030ce1cf8ea0",
            "input": "CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Can you make a cake with many different fruit flavors? A: You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers  <sep> FOLLOWUP_Q: Will food coloring affect the flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b9baf3e7039d457aa0e3535eaec3880d",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for \"15 cardamom pods, crushed\". Do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar  Q: are they easily removed? A: The seeds should separate from the husk easily then  <sep> FOLLOWUP_Q: Are there any other used for the shells?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5b20576dfc8e443e890b3e41e61fa1a2",
            "input": "CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ºC / 530 ºF).A specific pizza oven will gett hotter (the one you linked gets 390 ºC / 735 ºF and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again.  <sep>  Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ºC / 530 ºF  <sep> FOLLOWUP_Q: I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a216a537125c4db38040766eecd94dd5",
            "input": "CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  Q: What can it do similarly? A: you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor  Q: What would I be missing compared to a grill? A: you will just be missing the smoke flavor  <sep> FOLLOWUP_Q: Is there anything I should watch out for when making kebabs?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3ca50a33f507405db3e8d94d3e2f8e0c",
            "input": "CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method  Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter  <sep> FOLLOWUP_Q: How do you apply that?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e8c87dd9fe2e478dadd936e39c16821c",
            "input": "CONTEXT: Agree that planted herbs are great but you say you've tried that. I kill about 1/4 to 1/2 what I plant, but those that live thrive and get bigger. After a big push just over a year ago I have an endless supply of thyme, rosemary, lemon balm and a dozen sage varieties. I do think it helps if you use them sparingly in their first season so they can get established. I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper. It's $4-6 for tiny plastic container of cilantro or mint at my local grocery, for instance, but at the Vietnamese and Chinese markets it's usually 0.50 - $1.25 for a big bunch.To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag.You can freeze what you don't use in small ice cube trays for easy serving / use later. I especially like this for basil and mint. You can also buy pre-frozen herbs. You can also dry them - air dry upside down, accelerate by drying them in the oven on low (very low) or use a food dehydrator.  <sep>  Q: How to (cheaply) maintain a plentiful herb supply? A: To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag  Q: What else can I do? A: You can freeze what you don't use in small ice cube trays for easy serving / use later. I especially like this for basil and mint. You can also buy pre-frozen herbs  Q: Any other tips? A: I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper  <sep> FOLLOWUP_Q: Is there a cheaper place to buy herbs?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-965f896c4836425a95fdfcddba1d4b61",
            "input": "CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes  <sep> FOLLOWUP_Q: What exactly is Asafoetida?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0e25e98210b0411199147ebdc55b1d8c",
            "input": "CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that.  <sep>  Q: Hello!###I am trying to figure out how to change a soutthern themed cocktail for a party###it has orange juice, bourbon, aperol, agave syrup, and a dash of bitters###any ideas for me? A: How about some thinly-sliced peaches  Q: do peaches work well with bourbon? A: complementary to both the heavier bourbon flavor and the other fruity notes  <sep> FOLLOWUP_Q: That makes sense, any particular type of peach I should use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-355761bb124b48ee81768183d83b5806",
            "input": "CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use? A: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well  Q: What is the best way to clean it? A: A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well  <sep> FOLLOWUP_Q: Are there things you should not cook in a ceramic pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-526eda1b401b4f4a9b15de380902b3c1",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: What is the best cooking method? A: you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What causes the slime to form? A: moisture  <sep> FOLLOWUP_Q: How long should it be cooked for?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-96730c9fcca841518e47addcd6ca3813",
            "input": "CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough?### A: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: how to make soft? A: I typically cut it into cubes, soak it for about 10-15 minutes  <sep> FOLLOWUP_Q: where is it better to cook it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6e07d2728b054d22aa5e2d99203ddfcf",
            "input": "CONTEXT: The bundt pans come in 6 cups, 10 cups, 12 cups. I'd go with the middle size as most recipes call for a 10 cup pan. Non-stick is best, though I always give it a spray anyway. They are usually made of cast aluminum. I've had no problem with those. As a beginner, stick to a simpler pattern than one with a lot of nooks and crannies.  <sep>  Q: How do you choose a Bundt cake pan? A: Non-stick is best  Q: Are there different non stick materials? A: They are usually made of cast aluminum  Q: Do they come in different sizes? A: The bundt pans come in 6 cups, 10 cups, 12 cups  Q: Which is the most common? A: most recipes call for a 10 cup pan  Q: What is the best brand to buy? A: As a beginner, stick to a simpler pattern  <sep> FOLLOWUP_Q: What are some simple patterns?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-176fa38fa30343c3b16af9a719bc6753",
            "input": "CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: Instant espresso powder substitutions? A: you could substitute strong-brewed coffee for an equal quantity of water+espresso powder  Q: I don't have the powder, thats what I'd like to substitute. A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  <sep> FOLLOWUP_Q: Is it the lack of liquid that makes it appealing in baking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c6809ca483334049958d993e207a0866",
            "input": "CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor  Q: what must I do to prevent overcooking beef, lamb and/or veggies? A: kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer  Q: Then I would place them on the broiler pan? A: you can take them off as they are finished  <sep> FOLLOWUP_Q: What would be done first? the veggies or the beef.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e66ad651bf3148c49b766e49d5cb1737",
            "input": "CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Will using stems affect the flavor of the tea?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-79cb2a1f1ba54f19aa81c59d7b66af9b",
            "input": "CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.  <sep>  Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket  Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this? A: you could try to find another basket (I don't know if they are sold separately, but it is worth a try  <sep> FOLLOWUP_Q: What kind of a mesh basket should I look for?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-512f8a7a5e964ceba7f3b6ce64fefa4a",
            "input": "CONTEXT: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices.  <sep>  Q: How do I get good results with marinaded venison? A: I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices  <sep> FOLLOWUP_Q: I did try it out with wine, brandy, and some spices. The result was okay. Do you have any other suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8452997b463249d3b1cd4fa378ec9a1a",
            "input": "CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer.  <sep>  Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like  <sep> FOLLOWUP_Q: How about if I want to keep them whole?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1f1bfed958ac49d0bb8a02f633617194",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: The best way is to wait until it has doubled, no matter what the clock shows  Q: If I double the recipe, will it take twice as long? A: The rising time for dough at room temperature is not affected by recipe scaling  <sep> FOLLOWUP_Q: Great. Why do I need baking powder or baking soda?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-291e2ec31919492f9dd6178741956fd1",
            "input": "CONTEXT: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose.Often labels like that are written along the lines of \"processed in a facility which also processes...\" to make it a little more clear. The lists aren't usually that long, either; most facilities don't process everything. But as pointed out in the comments, a grocery store is a lot more likely to just have a single kitchen that possibly handles all kinds of things.  <sep>  Q: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat? A: It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy  Q: Is there any way to know if those things are in it? A: Although it doesn't explicitly say so, that's allergy information  <sep> FOLLOWUP_Q: Any other things that are normally listed on the ingredient list?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7d5e3017862445feb2a5b4f24aa41277",
            "input": "CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can cloves be a substitute for whole peppercorns?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b5c51594efd741acbb56036b07927a02",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Do you know the name of small emulsified breakfast sausages served in Dutch countries? A: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  <sep> FOLLOWUP_Q: I'd like to find the recipe or a place to have them again, but I am in the US.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9c165fecbfb64dbeb3ca27dc0c9cb2e4",
            "input": "CONTEXT: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough? A: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product  Q: Should I let it rest at room temperature, or in the refrigerator? A: refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier  Q: Will it make a difference cutting it into shapes? A: nless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases  <sep> FOLLOWUP_Q: Does it make a difference in taste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-af08e8bdddd7481cacc860ccbc4ef16a",
            "input": "CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad  <sep> FOLLOWUP_Q: Do you know what red wines are usually used to make bolognese?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b01bbc6025a54dd5a16bef82cee0728d",
            "input": "CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. \"Refrigerate after opening\" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: What's the easy way to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp  Q: Would that be safe since it says must be refrigerated? A: Refrigerate after opening\" doesn't mean that it must be in the fridge every second  <sep> FOLLOWUP_Q: Why does it have to be refrigerated at all?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8276e950bf81431eaa8b2371fffeb755",
            "input": "CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the \"stuff\" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name \"semifreddo\" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4355e1490dcb441ba8de09ef05e158ce",
            "input": "CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions  <sep> FOLLOWUP_Q: Would you recommend it in relish?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0af781546bd24ec288e792945dd7b100",
            "input": "CONTEXT: Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep>  Q: How can I use leftover vegetables from the slow cooker? A: Save the veggies in a freezer bag or air-tight bowl (in the freezer  Q: What can I make with these leftover veggies? A: you've got most of vegetable soup without it taking so long  Q: Are there certain veggies that taste good in the slow cooker? A: Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep> FOLLOWUP_Q: Any other tips you can give me for reusing leftover veggies?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-de3a989c7ac8454ebe5c34467f086cb0",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue  Q: What do I do if that is the case? A: If that's the case, you can try cleaning it some way  Q: What is the best cleaning method? A: The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning  Q: What is best? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush  Q: What if this doesn't work? A: If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason  <sep> FOLLOWUP_Q: How?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-963590902caf4be080388214988c041b",
            "input": "CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the \"spent\" starter each time you feed.  <sep>  Q: How do I feed a sour culture? A: Remove and discard (or use elsewhere) half or more of starter  Q: What goes into the starter? A: Add fresh flour and water in the desired proportions  Q: Is 70g flour and 70g warm water the correct proportions? A: Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic  <sep> FOLLOWUP_Q: My recipe says to feed it once or twice a week...what does that mean?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-95c9aa45f3564c1aa587c45be1b85474",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  <sep> FOLLOWUP_Q: What can I do to avoid so much waste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c78f363d859b4810a00ceffa437d5a7f",
            "input": "CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as \"covering with a lot of oil.\"As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: Looking to bake side dishes, how do I stop problems with dryness A: As for preventing things from drying out, first and foremost, don't overcook them  Q: Is there any way to keep stuff from sticking to tin foil? A: you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: I don't like too much oil, I may just have to boil my vegetables, have you ever heard of boiling onions? A: It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective  <sep> FOLLOWUP_Q: Is there anything else I could use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5e68bdc54d5547f3a4b71c9df3efbb35",
            "input": "CONTEXT: Differences are mainly a question of origin. Speck comes from Tyrol (it actually means \"bacon\" in german, which is misleading) and is prepared with a specific blend of spices, usually including juniper, Jamon Serrano from Spain (it means \"mountain ham\" in spanish) and is a dry-cured ham, and prosciutto just means \"ham\" in italian.There are plenty of differences in flavor, consistency and aspect, depending on the difference of preparation: ripening, spices and herbs and so on.  <sep>  Q: What's the difference between Prosciutto and Speck? A: Differences are mainly a question of origin  Q: What about Jamon Serrano? A: Jamon Serrano from Spain (it means \"mountain ham\" in spanish  <sep> FOLLOWUP_Q: Are they from the butt or the shank?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f2026ac1410441a698c0e306da3ce95a",
            "input": "CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee.  <sep>  Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice  <sep> FOLLOWUP_Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ca78276772814b348929715323658e97",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: Can I just melt the chocolate in my microwave?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-45d764f7004043aba3358e00ac6dd671",
            "input": "CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking. A: Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep> FOLLOWUP_Q: The pie has ham and cheese in it, as well as chicken. Does this change the way I should treat it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4ff88e7d38814bea87a02467dd9ced5c",
            "input": "CONTEXT: In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods). In this case, I don't think the garlic is what's holding you back.While garlic and herb infused oils do present some botulism risk, I think what they are getting at is the can of preserved garlic you've had in the fridge for 9 months.  <sep>  Q: How long does cooked garlic keep in fridge?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cff57e6497f946448a2aa2621932fca7",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: I thought maybe if they were still hot it might be better, or should I let them cool? A: The ideal storage temperature is slightly higher, 45-50 F  Q: Hmmm...My mom says potatoes have toxins that build up as they are stored, is this true? A: In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet  <sep> FOLLOWUP_Q: Does that go for any kind of potato?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-846776bcf97f40b295d043c814d8b7c9",
            "input": "CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: What can you substitute for wine when making homemade salami?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-622210ff357a41069d9c5334a6040a15",
            "input": "CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe, there's no risk in putting jam in baked goods  <sep> FOLLOWUP_Q: Is there a heat limit?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d087564fb99743c0b287313fd45551c8",
            "input": "CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough?###",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f76236f303fd4ed782bb92d19865ec9e",
            "input": "CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.)  <sep>  Q: How to cook small fish(unfrozen and frozen) in water without overcooking? A: all you need is long enough to get the temperature up (to 145F/63C  <sep> FOLLOWUP_Q: What if the anchovies, sardines or whitebait are cooked from frozen(due to perishability), how long should they be simmered for in this case?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fa9ec3ed170b45c5964e07e4c2ac8bca",
            "input": "CONTEXT: Non-sweetened almond milk is probably what most people on low carb diets drink, when they drink it. It has < 1g of carb per cup.Personally, I completely stopped drinking milk because of carbs years ago and I don't look back. I only drink a little bit of half and half with coffee, and even though it still has carbs, it's so little that it makes little difference.  <sep>  Q: What kinds of milk are low in carbs? A: Non-sweetened almond milk is probably what most people on low carb diets drink, when they drink it. It has < 1g of carb per cup  Q: Is cashew milk low in carbs? A: I completely  <sep> FOLLOWUP_Q: Are there any other substitutes for regular milk you would recommend for those watching carbs?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3264c92e1b8d48078040cbc677464d2a",
            "input": "CONTEXT: Deep dish modifications successful. I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: Deep dish modifications successful  Q: And it turns out well? A: I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone  <sep> FOLLOWUP_Q: Will I end up with soggy crust?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1239d76c2610481db3268320666cb0c1",
            "input": "CONTEXT: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt. The trick is to get to the appropriate moisture and salt point. I use both water and some other sweet liquid (7up, sprite, coke...) to rehydrate and reduce the slight salty taste of the dehydrated onion. For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing.  <sep>  Q: What can I use to flavor savory chicken stuffing instead of onion?###I have onion soup mix and onion powder, but no onions. A: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt  <sep> FOLLOWUP_Q: Do you think it will make the mixture goopy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3356a6b144694271989667b29c27ea49",
            "input": "CONTEXT: Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off. Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs. The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom. However, you will still get a little sink-age.The trick for Pannacotta, is to stir them as they begin to set. Or to whip them after they have set and then stick them back in their molds and chill again. This also helps make your Pannacotta lighter and aerated.  <sep>  Q: Is there a way to forestall vanilla bean marrow falling to bottom of crème? A: Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like  Q: What do you do next after that? A: Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off  Q: Is there anything I should watch out for when doing this? A: Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs  Q: What will the extra thickness do in this case? A: The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom  <sep> FOLLOWUP_Q: What do I do in cases of making a panna cotta?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ffd5c2e6547248bbb1802f3ed865d9c4",
            "input": "CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made \"properly\".It's title is \"Tea -- Preparation of liquor for use in sensory tests\"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content? A: The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water  <sep> FOLLOWUP_Q: The ISO standard is 6 minutes when does the concentration equal?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0d061827b50f4ee592e395cfa22fa8db",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: What is the right way to defrost roux? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  Q: The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating. A: To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux  <sep> FOLLOWUP_Q: What should I do if it's still lumpy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-16bf8ff763524faab97023bf93400a5d",
            "input": "CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as \"covering with a lot of oil.\"As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: Looking to bake side dishes, how do I stop problems with dryness A: As for preventing things from drying out, first and foremost, don't overcook them  Q: Is there any way to keep stuff from sticking to tin foil? A: you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: I don't like too much oil, I may just have to boil my vegetables, have you ever heard of boiling onions? A: It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective  <sep> FOLLOWUP_Q: Do you think water would work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4053a162926d4da0bb41c683f21c58d1",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid  Q: There is powder on it when I rub my finger over it. Can it be saved? A: n warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off  <sep> FOLLOWUP_Q: Can I use anything else to reseason it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b34d9c524d46416f989867b1fbf97c3a",
            "input": "CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  <sep> FOLLOWUP_Q: Why is it important to increase the fermentation time ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1f3f7f6555cf4e83b9791bf6e60051b8",
            "input": "CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.  <sep>  Q: How do I make panko stick to chicken for frying? A: Dredge first through flour, then through (well beaten) egg, then through panko  Q: why do I use the flour? A: Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour  <sep> FOLLOWUP_Q: should I fry or bake them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dc1e8008a00e44c4a2eaf1ecc9824d51",
            "input": "CONTEXT: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. Once it is ripe, it can be stored in the refrigerator for at least a week. This way, it is ready to use whenever you want it. Fortunately, there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much.Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely. Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature.  <sep>  Q: Will avocado stay fresh longer if stored in the refrigerator? A: Ripening of the avocado is slowed down greatly by refrigeration  Q: Are there any drawbacks with refrigeration? A: Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature  Q: What is the best way to store an avocado for the best flavour or texture? A: there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much  <sep> FOLLOWUP_Q: Do you have any other advice or suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2eed26f395ac49c48419948bd5179f86",
            "input": "CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: How can I soften the texture of storebought whole-grain bread? A: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds  <sep> FOLLOWUP_Q: Is there another type of bread that is softer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d677f0229d7c4f889072f6fe0f046d11",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0f8053a85b874580a8b4711ffbadf395",
            "input": "CONTEXT: For several years, I've been putting canola in a plastic squeeze spray bottle and using that.I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residueYes, my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out.Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep>  Q: How can I make homemade cooking spray? A: For several years, I've been putting canola in a plastic squeeze spray bottle and using that  Q: I think I tried to put oil in a spray bottle before and I don't recall it working very well? A: I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residue  Q: Have you had good results using a spray bottle? A: my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out  Q: Do you add anything else to the oil? A: of  <sep> FOLLOWUP_Q: Can I use any spray bottle or does it need to be food-grade?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2bdb90bbf95949ef8c8b1ea539eaf50f",
            "input": "CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  Q: Hello?###What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone  <sep> FOLLOWUP_Q: What is the danger zone for a cooked bird?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-49421dd982304bbd9815cdfd87e84848",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered  <sep> FOLLOWUP_Q: Is salt related to umami?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2f61de5ecf5c4361b7fb7b92f7c8847d",
            "input": "CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: My yogurt turned out clumpy what went wrong?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2358c13fc98b4a63b582c7362fac3b91",
            "input": "CONTEXT: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough? A: If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product  <sep> FOLLOWUP_Q: Does dough need to be rested in the refrigerator?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9210771870f0473c9de7f5ba68497630",
            "input": "CONTEXT: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions, my advice would be to not use a plastic container to hold liquid nitrogen unless it's designed to. Yes, the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this. Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass. Unless you know with certainty that your container is designed to withstand temperatures of -196 °C (-321 °F), do not attempt this procedure.  <sep>  Q: Have you added Liquid nitrogen to make ice cream in food processor? A: Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass  Q: Would the extreme cold damage the plastic of the food processor? A: the plastic vessel may become brittle and may fracture  <sep> FOLLOWUP_Q: I just wonder if it could \"splash into the food. It there special care in handling Liquid Nirtogen?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-28804f1b3183447da96e08cc696c7928",
            "input": "CONTEXT: A medium saucepan would probably be in the 8-10 inch range.Your sugar isn't colouring because the heat isn't high enough or it's high enough but not long enough. Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar, better to err on the side of caution; I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed to give myself breathing room. Are you using the correct size of dish as specified by the recipe? Some of the caramel will dissolve into the filling as you pour it in and as it cooks; I wouldn't worry about the thickness at this stage.Beyond that, I would personally stay far, far away from anything done by RR. I don't criticise cooks lightly, and I generally try to cook some of their recipes before I'll pass judgement. The recipes of hers that I have tried, both from 30 minute meals and the website, are uniformly awful. Poorly written, ingredient quantities are off, and generally they just taste nasty.  <sep>  Q: do you think i should try cooking it on high a little longer before turning the heat down?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-77cf8649094a44a1ba84867bfd5cbf67",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: ou can add some glucose syrup, or you can 'invert' the sugar by adding some acid, n  Q: what sort of acid would you recommend? A: cream of tartar  <sep> FOLLOWUP_Q: What is the best container for simple syrup?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-92715f2482f64c3ab88f9419c4d8dc5d",
            "input": "CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe, there's no risk in putting jam in baked goods  <sep> FOLLOWUP_Q: Do you have any other advice for me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-339b3f1f623646b9bc030ecafe9d8bb7",
            "input": "CONTEXT: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice.  <sep>  Q: How do I get the peas to dissolve and make a thick broth for split pea soup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8914f6f401a642cfa5234e7dddc12c27",
            "input": "CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: Should I be doing this at home? A: You can also use this method on frittatas, dumplings, etc  <sep> FOLLOWUP_Q: What do you use the trap the steam in?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-309808fb70934f9e9e1ec51fd50fcab1",
            "input": "CONTEXT: Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla.  <sep>  Q: What is the functional difference between imitation vanilla and true vanilla extract? A: it's difficult if not impossible for me to pick out the differences in baked goods  <sep> FOLLOWUP_Q: Why is it difficult? One is chemically made and the other is an extract",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3ff51a3d8d954e8383b2d79d2ce02ea5",
            "input": "CONTEXT: Macadamia is as close as you will find for the texture and oil content. As you are using it for spice pastes -the only use I have had for them- then macs are an excellent carrier. That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for. What's a Laksa without that flavor component?  <sep>  Q: Substituting for Candlenuts in Indonesian Food, any advise? A: Macadamia is as close as you will find for the texture and oil content  Q: The thing is, I don't have very in-depth experience with Indonesian cuisine, so even if it tastes OK, I'm not sure I'm getting the flavor right. Recommendations? A: That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for  <sep> FOLLOWUP_Q: Candlenuts are also used in Malaysian cuisine use macadamia nuts for this too ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0ac6bedc8cfe48baacb3381ba630e2fe",
            "input": "CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How can I test if whitish chocolate has bloom or is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: Can I reheat it to save it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c4e743069b364d4fb69a7918d25e4a02",
            "input": "CONTEXT: Your clarification means a lot -- \"baked\" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.  <sep>  Q: What are the best potatoes for baking? A: larger starchy white potatoes, or sweet potatoes work well, too  Q: I should clarify, I am in Australia and we don't really distinguish between baking and roasting, can you suggest a nice roasting potato? A: Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller \"new\" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries  Q: What kind of potato would go roast well with beef? A: if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss  Q: Would red bliss potatoes give a nice golden brown finish on the outside? A: As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway  <sep> FOLLOWUP_Q: okay so I should coat them with oil and leave them in the oven while the roast is out resting?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-75baeb74a7954c398f594b013c5b616e",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it  <sep> FOLLOWUP_Q: Do you really think it's worth the extra effort to make them this way?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1ce0e4c91d634d1f83a695298bba635e",
            "input": "CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  Q: What is the best way to cook pork jowls? A: If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours  Q: What would be the best method to cook the cheek after I soak it? A: One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f  <sep> FOLLOWUP_Q: Will the cheeks be too chewy to eat if I cook them in the oven that long?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1ad2a80732c542e2a88ee0a41f4419dc",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: I can't help but find it wasteful to just squeeze the fruit, you? A: If you're just interested in avoiding waste, you can freeze the zest  <sep> FOLLOWUP_Q: Is there a reason I should not include the zest?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a42a04b2bc4a4a49aee10b54fcf9d32c",
            "input": "CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: Transfer of heat. First you need a hot pan  Q: But doesn't the fat from the beef do that? A: The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil  Q: oh I see, how much butter would you need? A: you add a drop of oil and swirl it around  <sep> FOLLOWUP_Q: So would it be like a tablespoon of butter if you didn't want to use oil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3e469b23b551457c886bcd466d3baa61",
            "input": "CONTEXT: Yes, it would taste different-Sugar chrystals are made of sucrose saccharose(glucose combined with fructose), if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits into its monomers-fructose and glucose(invert-sugar). Fructose fits into your taste receptors better than sucrose or fructose causing it to taste sweeter(1.73 x sweeter).  <sep>  Q: Hello! I was wondering if sugar is better to put in tea after boiling it? I am from Punjab and am not used to this method. A: Sugar chrystals are made of sucrose saccharose(glucose combined with fructose  <sep> FOLLOWUP_Q: That is really good to know but If I but is there a difference between putting the sugar in the tea after boiling?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e32e8a9ca6dd4f87b47ad5de90451bdb",
            "input": "CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe  Q: Will using vodka make the chilis alcoholic? A: Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary  Q: Would injecting them with oil or vodka make them soggy? A: experimentation would be necessary  <sep> FOLLOWUP_Q: How long should I cook the chilis for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4c6b59784e434feeb1585ce833c18456",
            "input": "CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  <sep> FOLLOWUP_Q: Do you prefer red onions or sweet onions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ef651d8f401a411f955ffc20b6d8e200",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  Q: Is it better to be dry or gooey? A: As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton  Q: How does a higher fat content affect the finished product? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  <sep> FOLLOWUP_Q: So I should keep it at a 2:1 ratio?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0e65f31c674644c0816fd016feb10261",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  Q: I live in Poland so might not be able to get those, do you have any other suggestions? A: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket  <sep> FOLLOWUP_Q: I could do with a couple of other suggestions if you have them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b4248e490df2486da4c0a974460e0be9",
            "input": "CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of flavourings?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ab87fba91702440f9900ea5918b9babd",
            "input": "CONTEXT: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets. Also since, during tradition roasting the back meat is down in the pan, it tends to be less cooked than is pleasant for dark meat.It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat. After carving off the major cuts I will use my hands to pull off any useful scraps- including some of the larger pieces of back meat. I save these pieces for my standard poultry scraps applications: pie, soup, and enchiladas.Whatever is left gives up it's goodness into the broth when the carcass is boiled and is then fed, with the spent carcass, back to the chickens.  <sep>  Q: Why do instructions for carving a chicken disregard the back? A: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets  Q: Keep it for myself? A: It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat  <sep> FOLLOWUP_Q: Use it as a part of some other cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9fcb3c87b78b4e309fd1477fa6f76d03",
            "input": "CONTEXT: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose.Often labels like that are written along the lines of \"processed in a facility which also processes...\" to make it a little more clear. The lists aren't usually that long, either; most facilities don't process everything. But as pointed out in the comments, a grocery store is a lot more likely to just have a single kitchen that possibly handles all kinds of things.  <sep>  Q: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat? A: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount  <sep> FOLLOWUP_Q: If i am allergic to soy, should i still eat this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ea24fe90beba43e19a13db151877756c",
            "input": "CONTEXT: Basically, a good stock is fairly concentrated. In general, home cooks use too high a water to bones/veg ratio for a proper result. So, when you leave your stock uncovered you are concentrating everything and, perhaps, getting a good result...at least one you like. However, this is difficult to tell without knowing your recipe. With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes. Then when ready to use, water is added to bring it back to the original strength.  <sep>  Q: Should I reduce my stock and then add water? A: Basically, a good stock is fairly concentrated  Q: What would happen if I add the water and then reduce? A: With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes  Q: How do I get more stock during reduction because I'm usually left with very little? A: Then when ready to use, water is added to bring it back to the original strength  Q: How do I know how strong it is or how strong to make it? A: Basically, a good stock is fairly concentrated  <sep> FOLLOWUP_Q: Can you tell me any more tips about making stock?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-db19b35d873f420bb043bac18104b901",
            "input": "CONTEXT: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark\". So \"almond bark\" (the coating) is a key ingredient in \"almond bark\" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark  <sep> FOLLOWUP_Q: But do you think almond bark have almonds in them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-27d285734f204c08bc6f9ff86f301c40",
            "input": "CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How can I get stronger colors in three part pannacotta?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-12449f20cb2c4842818c1381eec7db45",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative  Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat  Q: Does the amount of time I knead the dough play a factor? A: not show streaks of thicker and thinner areas  <sep> FOLLOWUP_Q: How long should I let the dough rest?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bb79fb984bc44eec8bb74b781af3e8d2",
            "input": "CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there.  <sep>  Q: What is the storage life for whey? A: I suspect it depends what kind of cheese the whey came from  Q: I've recently begun making cheese at home.### In this answer it was suggested to reserve the whey to be used in curries. A: A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta  Q: I've done this,###I've done this,###What is the storage life for whey? A: Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese  <sep> FOLLOWUP_Q: and I have about 3 cups of whey sitting in my refrigerator for two weeks now. ### It's appearance and odor have not changed. ### How long can I expect to keep this stuff around?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f571e469240f4d93ad04b222278b091f",
            "input": "CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How can I get stronger colors in three part pannacotta? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red  <sep> FOLLOWUP_Q: Are there any fruits that could improve color?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4188a4f0d3854e178f0f3e32175983c7",
            "input": "CONTEXT: They are a little hard to find, but if you can find a \"Bismarck\" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill. And, on a side note, a couple ways to keep your pastry tube from getting so messy... Put it inside a drinking glass and fold it down over the sides to fill it. This holds it open and you're less likely to spill all over the edges. Then, once you gather the open end, use a rubber band to tightly hold it closed. This reduces the mess dramatically.  <sep>  Q: How do I get the filling inside pâte à choux?###Do I have to cut a hole in the baked pastry form? A: a \"Bismarck\" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill  <sep> FOLLOWUP_Q: Also, is there a way to get the filling inside without a pastry bag?###Using a pastry bag is always really messy!",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2cbc9ada0f954f01bb0b100ec8b579b7",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: What is the best cooking method? A: you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What causes the slime to form? A: moisture  Q: How long should it be cooked for? A: I haven't done any tests to verify if a quick fry would then prevent it from developing slime  Q: Do you have any other tips? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: any further guidance?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3d72ffbebc8a4075b586604dd6b716ac",
            "input": "CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What is a good substitute for Kecap Manis A: You could try using a different types of sugar with your soy sauce, perhaps palm sugar  Q: Are there any other types of sauce that could be substituted? A: You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces  <sep> FOLLOWUP_Q: Do you know of any easier to find options that I may be able to use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9fb379a9ccb441ab9871c2321c7b942c",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4  Q: Do I do anything with the pounded breast before filling? A: The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich  <sep> FOLLOWUP_Q: What kind of cheese should I use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4bb760f355e443988c250a699f0fa014",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from Crème Fraîche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient  <sep> FOLLOWUP_Q: but will it show up on the label as pasturized?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-04b072a1d5804ff2a82fd8d8beeb9542",
            "input": "CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: What can you substitute for wine when making homemade salami? A: The solution here is to look for another recipe, one which is safe but does not contain wine  Q: Most of the recipes I found use wine. Would citric acid work as a replacement? A: Substitution in preserved foods are generally considered unsafe  Q: So is the wine used as a preservative? A: For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author  Q: If the recipe calls for wine would a non alcoholic wine work? A: Food chemistry is a complicated affair, and cooking is inherently imprecise  <sep> FOLLOWUP_Q: Do you know of a book or a blogger that is alcohol free for me to look up some recipes for salami?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-52a49ff89da44188880015dfd5b2ed21",
            "input": "CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like \"It should tear slightly as it falls from the beater\"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken  <sep> FOLLOWUP_Q: Do you know a way of preparing it to make it less bland and loose?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-365da0f72c3242f59f5235576f6bf243",
            "input": "CONTEXT: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff. All of that said, in many people's opinion, nothing is really quite as delicious as true Parmigiano-Reggiano.  <sep>  Q: What is a cheaper alternative to Parmesan cheese?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8a34fcc48ecb40c9bf12d82e98c5f446",
            "input": "CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: Does that give you good results? A: and not worry about it  <sep> FOLLOWUP_Q: I was thinking of adding butter to the skim milk powder, would this be a good substitution?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0326391c1a664f3fb7fc5f423d130ab6",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: What is the right about of salt to add? A: I generally add a pinch or two of salt to onion when I start sauteing it  <sep> FOLLOWUP_Q: Why is removing moisture from onion important?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-40f038046a7240bcabe952f3acd65f2c",
            "input": "CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, \"No, this is what we were told Americans have for breakfast everyday!\"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries A: he national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  <sep> FOLLOWUP_Q: They were a regular breakfast item in Amsterdam, and then again in Brugges. They are very light in both color and flavor. If I had to guess, they contain a mixture of chicken meat and pork fat. ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f74b9544894044cfb6446c383ef5c969",
            "input": "CONTEXT: The bundt pans come in 6 cups, 10 cups, 12 cups. I'd go with the middle size as most recipes call for a 10 cup pan. Non-stick is best, though I always give it a spray anyway. They are usually made of cast aluminum. I've had no problem with those. As a beginner, stick to a simpler pattern than one with a lot of nooks and crannies.  <sep>  Q: How do you choose a Bundt cake pan? A: Non-stick is best  Q: Are there different non stick materials? A: They are usually made of cast aluminum  Q: Do they come in different sizes? A: The bundt pans come in 6 cups, 10 cups, 12 cups  Q: Which is the most common? A: most recipes call for a 10 cup pan  Q: What is the best brand to buy? A: As a beginner, stick to a simpler pattern  <sep> FOLLOWUP_Q: Where can I buy bundt pans?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5ef0e6a6976a4d12a81a0521ff15f128",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: You are not hurting the flavor  <sep> FOLLOWUP_Q: Could moving it around get the bag to break into the water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-56849a9dcb8c49d2b7d46f781970fd5a",
            "input": "CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Is there a good reason to use glass rather than plastic for refrigerator pickles?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-41997585ea6e467d8ea7417325be7f38",
            "input": "CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a \"chunkier\" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix.  <sep>  Q: Any ideas what ratio of flour, potato startch and rice flour would be optimal for getting a crispy wing? A: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product  <sep> FOLLOWUP_Q: What about for Seoul Chicken?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f84bb3ae00a445cfb68fc4ac410bc327",
            "input": "CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: Why does my pizza dough rise so inconsistently? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What's the right temperature? A: t should be between 105-110  Q: What happens if it's too cold? A: If it's too cool then you won't activate the yeast  <sep> FOLLOWUP_Q: What happens if it's too hot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c3bdfe6d001b477aa397920913efffab",
            "input": "CONTEXT: This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.If you're storing short term, up to maybe a week, refrigerate it.If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3–4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0°F/-17°C or below.  <sep>  Q: Should a Pound Cake be stored in the fridge or the freezer?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c19421f2a73146248bf12aa54e42aa54",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well  Q: What kind of citric acid do you recommend? A: I personally prefer doing it with lye (best results, strips both old seasoning and rust  <sep> FOLLOWUP_Q: Where can I find lye?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-977a222643f14da8a7c31a6bc57daf39",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: How to remove bits of egg shell from a cracked egg?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3ab086defc20461991ceeac78c4ee47a",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: What other fruit would be good to add?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-429a18ff69ea4daf81ddfc7f17cf1ed9",
            "input": "CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes  Q: What exactly is Asafoetida? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense  Q: Can I use it as a main ingredient? A: This is lovely when done subtley and kept in the background  Q: Are there any medical benefits? A: it's claimed digestive properties  <sep> FOLLOWUP_Q: Is this available at most major food stores?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0dabebf540ab4f05862bf6eb35e2d7f5",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: frying  Q: What are the benefits of frying a steak? A: frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: How hot would the pan have to be? A: A good, heavy, screaming hot pan is required  <sep> FOLLOWUP_Q: Would a fry pan be better to use on the hob?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-55a84bad17d749c69eac76a19f68f730",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue  <sep> FOLLOWUP_Q: What do I do if that is the case?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-56f1f26536144b18b4088d197ac9826a",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Carbonated drinks in cocktail shakers, any ideas ? A: bartenders do not shake carbonated beverages  Q: So do you shake everything else and mix the carbonated beverage? A: The carbonated sodas are always put on the top of the glass after pouring  Q: What do you like to put into a shaken drink? A: limeade or lemonade  <sep> FOLLOWUP_Q: Have you ever added cherries to these drinks ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9af050e4f0994b38b828abc75ad112e7",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: Why are my sushi rolls opening up? A: Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last  Q: Is that what I need to do? A: I assume you're making normal maki (nori side out) and not California rolls  <sep> FOLLOWUP_Q: Should the rice be real sticky?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5db30c7e08034119948325e9003e7f7d",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it  <sep> FOLLOWUP_Q: Can the same concept be used for cheese cakes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-841ed0eb40a14742866d2cbc4222d321",
            "input": "CONTEXT: A medium saucepan would probably be in the 8-10 inch range.Your sugar isn't colouring because the heat isn't high enough or it's high enough but not long enough. Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar, better to err on the side of caution; I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed to give myself breathing room. Are you using the correct size of dish as specified by the recipe? Some of the caramel will dissolve into the filling as you pour it in and as it cooks; I wouldn't worry about the thickness at this stage.Beyond that, I would personally stay far, far away from anything done by RR. I don't criticise cooks lightly, and I generally try to cook some of their recipes before I'll pass judgement. The recipes of hers that I have tried, both from 30 minute meals and the website, are uniformly awful. Poorly written, ingredient quantities are off, and generally they just taste nasty.  <sep>  Q: How to brown the sugar for pumpkin flan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7fbedfe34c324815b730a62ea994a576",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Hi there, I was wondering, how soon should I put cooked potatoes into the fridge?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5bf65c6cf7c44b1aa9f50c0544aaaf36",
            "input": "CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: Should I preheat the pot if I am going to make soup or put in the ingredients and heat it all up together? A: This will be a lot easier to do with a hot pan  Q: So I heat the pan and then add say vegetable oil or I put the oil in when its cold? A: browning the ingredients before adding the liquids will develop more flavor  Q: What if I am reheating a soup that I have in the fridge? A: when reheating soup, it won't matter much  Q: Should I reheat it on low or high heat? A: If you get the pan too hot before you add the soup, you could get some spattering, but that's about it  <sep> FOLLOWUP_Q: So oil first and then other ingredients to get the best flavor?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-734937fa316e4db3afcfbfcd4eef9cee",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: ]I have some plums that have started to go soft and squishy. How do I know if they are spoiled?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a3371b10f2804148bf482d96b8361906",
            "input": "CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8fd67b8ad83d4ec3a1cb5e81dd3ab4b8",
            "input": "CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: What would be a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs  <sep> FOLLOWUP_Q: how will you know if the chicken is cooked too long?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dc00650c10404226a130b3d351476bec",
            "input": "CONTEXT: By \"Italian Sausage\" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep>  Q: What is a non-pork substitute for Italian sausage? A: By \"Italian Sausage\" I think you mean the seasoned pork sausage available in many supermarkets throughout the US  Q: We don't have genuine pork Italian sausage in Israel so what else can I use? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available  Q: What seasonings should I add to that? A: Beef is too strong a flavor and turkey too weak in its own  Q: Do I need to prepare it a certain way? A: tali  <sep> FOLLOWUP_Q: What dishes can I make with these sausages?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-db76545541f044b1baa125af7adfd1a6",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well  Q: What kind of citric acid do you recommend? A: I personally prefer doing it with lye (best results, strips both old seasoning and rust  <sep> FOLLOWUP_Q: Will my pan return to normal after the lye?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-22b9edff63884d62bbcacd939715d4bd",
            "input": "CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: Do I drop into hot water or bring to boil with water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7b384691d6994e9a878d635a35ea4743",
            "input": "CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When would one infuse flavor into sugar for baking? A: Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion  Q: Why would you infuse flavor into sugar for baking? A: Adding herbs directly to baked goods usually results in very strong flavours  Q: How would you add flavor into sugar? A: The classic example is using stripped vanilla pods to make vanilla sugar  <sep> FOLLOWUP_Q: What ingredients can be infused into sugar?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bd59304995a945df8e035f28241d9d1b",
            "input": "CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that.  <sep>  Q: Hello!###I am trying to figure out how to change a soutthern themed cocktail for a party###it has orange juice, bourbon, aperol, agave syrup, and a dash of bitters###any ideas for me? A: How about some thinly-sliced peaches  Q: do peaches work well with bourbon? A: complementary to both the heavier bourbon flavor and the other fruity notes  <sep> FOLLOWUP_Q: I guess I will just use whatever the store has.###any more ideas on how to tweak the cocktail?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2fbe7143cf9a4c65abe8602dc190fdc8",
            "input": "CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: Are there any wine substitutions for homemade salami? A: Substitution in preserved foods are generally considered unsafe  Q: Would lemon juice be a decent wine substitute? A: The solution here is to look for another recipe, one which is safe but does not contain wine  <sep> FOLLOWUP_Q: Do you know of any ways to lower the ph of the meat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ca761e261ffd4f1b972f8fc626916ba6",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  <sep> FOLLOWUP_Q: can the the ground beef be replaced with another meat ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d7e788bd4b124d47b3d32b05a7fa1ab7",
            "input": "CONTEXT: Well, you don't need to spend hundreds of dollars, but you might need to put in more elbow grease. You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same. You could save on the grinder if you have a food processor or blender that can have its way with the meat.  <sep>  Q: How do you make homemade sausage without meat grinder/sausage stuffer? A: food processor or blender  <sep> FOLLOWUP_Q: Which is better a food processor or blender?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-93d626e3904b4751a13c20af852a42f0",
            "input": "CONTEXT: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.  <sep>  Q: How to ensure that the Pancakes get cooked evenly?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4f7f47a428824405af98a3ea90b18f0a",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Perhaps there's a method with steam or water to remove shell bits? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  Q: And which cracking technique do you advise? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl  <sep> FOLLOWUP_Q: I've heard warming up the egg a little before cracking might help, is that true?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6c1cb63c64c44b7e86693cd1c9b41691",
            "input": "CONTEXT: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated.  <sep>  Q: What kind of cooling garnish is like ice cream but doesn't melt? A: beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it  <sep> FOLLOWUP_Q: what is the best garnish?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-92c6df6fac894115af77cd252baca241",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: Any suggestions on how to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  Q: Will the Ajax scratch the stainless steel? A: Since it's stainless steel, the bleach won't do it any harm  <sep> FOLLOWUP_Q: Should I clean it often?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-454749c908fb40bd9df323cd41b51e31",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: can you poach fish in milk? A:   Q: does is spoil has it heats? A: It will of course not spoil  Q: can i use powdered milk if I don't have regular milk? A: Powdered milk would probably work, but if you have fresh, use that  <sep> FOLLOWUP_Q: can I use any other dairy for a substitute?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-223ac1a1bedc499ea3e349b422cc4de8",
            "input": "CONTEXT: The short answer is yes, you most definitely can but with a few caveats. First, if the skin has any significant amount of sugar on/in it from a glaze or cure it will burn fairly quickly and likely impart a bitter flavor before you are going to achieve the proper crisp a crackling is known for. Also, with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up so be aware of that. I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go.  <sep>  Q: Can I make crackling from cured ham skin? A: The short answer is yes, you most definitely can but with a few caveats  Q: Can I bake the skin? A: I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go  <sep> FOLLOWUP_Q: What kind of oil should i use to deep fry",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a62a38d249524f218a66edf29a8fef35",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: Yes it should - sort of  <sep> FOLLOWUP_Q: what type of milk should I use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8f36670ce42340b9ae331c02a4a6c82a",
            "input": "CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name \"Pesto\" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem  <sep> FOLLOWUP_Q: Can i leave the mix of blended onions?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-72dca09adcf94957a7913efa8c828508",
            "input": "CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: What's the difference between baking with unhulled sesame seeds versus hulled? A: He used the unhulled seeds for the mild flavour  Q: Can I use either seed for Tartine Bread? A: You can either use hulled or unhealed  Q: Should I put the seeds into the tartine bread dough raw, or should I toast them first? A: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour  <sep> FOLLOWUP_Q: Is there any other difference besides flavor between using hulled or unhulled seeds?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c2fc9126d4fa4a2f8b9d715cd24a8cfe",
            "input": "CONTEXT: I use regular Whole Milk Ricotta. Spread the Ricotta out on 1/2 of a white terry towel. Fold the other half of the towel over the cheese. Smooth it out and let it sit, inverting the folded towel after 15-20 minutes to dry the other side. This the best method to dry Ricotta cheese.  <sep>  Q: Impastata Ricotta for Cannoli. What is the difference between Impastata and regular ricotta? A: I use regular Whole Milk Ricotta  <sep> FOLLOWUP_Q: Will regular whole milk Ricotta have to much moisture?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6e092b3989ba43cf9cf2fc07a7b4a365",
            "input": "CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: Best cut of meat to pair with Gorgonzola?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-973b9b22eb6f4237b288f1e0877e8b7d",
            "input": "CONTEXT: Deep dish modifications successful. I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: I ended up cooking in my 10\" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone  Q: What can I do to prevent having a soggy crust? A: On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour  Q: What is the best temperature to bake the dough in the oven? A: 475  Q: Is it better to bake the pizza with pan or baking stove? A: 20 minutes directly on my preheated pizza stone  <sep> FOLLOWUP_Q: Do you have any feedback on using either the stove or cast iron skillet?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3d21e0323bd04afeab67679a1d78af59",
            "input": "CONTEXT: Agree that planted herbs are great but you say you've tried that. I kill about 1/4 to 1/2 what I plant, but those that live thrive and get bigger. After a big push just over a year ago I have an endless supply of thyme, rosemary, lemon balm and a dozen sage varieties. I do think it helps if you use them sparingly in their first season so they can get established. I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper. It's $4-6 for tiny plastic container of cilantro or mint at my local grocery, for instance, but at the Vietnamese and Chinese markets it's usually 0.50 - $1.25 for a big bunch.To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag.You can freeze what you don't use in small ice cube trays for easy serving / use later. I especially like this for basil and mint. You can also buy pre-frozen herbs. You can also dry them - air dry upside down, accelerate by drying them in the oven on low (very low) or use a food dehydrator.  <sep>  Q: I have too many herbs grown right now, how can I maintain the supply cheaply?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7ba60c0ab0ee4529947ce8899a4ac300",
            "input": "CONTEXT: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air. However, putting it in the fridge for a short period of time will simply speed up the cooling process as you put in your question.  <sep>  Q: Can I cool my toffee in the fridge? A: putting it in the fridge for a short period of time will simply speed up the cooling process  <sep> FOLLOWUP_Q: Will that work in a freezer as well?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f338cc87afcc4f4baf35032aa2642af9",
            "input": "CONTEXT: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.You could also, I think use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with.  <sep>  Q: How do I rice potatoes? A: You could make potato orzo  <sep> FOLLOWUP_Q: How can I make potato orzo?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-34d4aa86349846f4910157132a0ba024",
            "input": "CONTEXT: Yes, ceramic knives are the \"new thing,\" but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be \"what knives do I need?\" The answer is it depends, but I concur that you should not buy a \"set\" of knives.  <sep>  Q: How many ceramic knives do I want? A: the answer to your question is zero  Q: Oh really? I've always had stainless steel...why are they not superior? A: The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip  <sep> FOLLOWUP_Q: So, you buy them, they come sharp but then through use, they get dull and become useless and you have to throw away??",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e46421f63ea54cb29cfa678a362f26d1",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2b113bb4225e4a97ab221f55f5ea28bf",
            "input": "CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: Hello, I am trying to find an extender/filter for my spice mix. Any recommendations? A: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise  Q: It does not change the texture much but will it change any other properties of the mix? A: the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty  Q: So this is not gluten free? A: You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds  <sep> FOLLOWUP_Q: How much of the apricot kernels should I use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-785c65b1afe3473c975a32a25000ac11",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? A: We have a convection oven and almost always use it  Q: Should I use convection for everything when I bake? A: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection  <sep> FOLLOWUP_Q: Which circumstances are better for regular bake/broil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9f19cbdfd70e4164877660396b5bcdea",
            "input": "CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in.  <sep>  Q: Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in  Q: The next batches are as expected, what would be the reason the first batch is not good? A: your oven is not up to temperature  <sep> FOLLOWUP_Q: What temperature should the oven be for perfect cookies?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-49b35322896c440d9c62b9a7b3951df7",
            "input": "CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  Q: How long should the chops stay in the salt solution? A: I brine them for a couple hours at most and then just cook them  <sep> FOLLOWUP_Q: DO you suggest a vinegar bath after salting?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4962f6e80e4145e08f3ead636503b85f",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b6e5ef8e89fa4c72a06cc12d02fd84d5",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks  <sep> FOLLOWUP_Q: Mine comes out very watery, do you know what could prevent this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-91dc9bbbee3f47aabe52086fba9f8ebb",
            "input": "CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: I am looking for ways to displace liquids while cooking any ideas? A: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed  Q: Will that affect the cooking time of a recipe? A: Just put it there, again fill with some water, and fill the sauce around it  Q: Will the sauce stick to the side of the jars and be wasted? A: The biggest risk is that it topples over, and you end up with a somewhat watery sauce  <sep> FOLLOWUP_Q: Will the type of lid you use on the jar matter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-06e836eb46b747f08a0094273ef716c3",
            "input": "CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really  <sep> FOLLOWUP_Q: I've read times ranging from 15' to two hours... Does it depend on the age of the animal?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-58d978202c5b48d381fde3e6f3d07e95",
            "input": "CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it.  <sep>  Q: Black spots in porcelain coffee mug? A: This is something that can happen during the manufacture of porcelain  Q: Why does this happen? A: It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed  Q: When does it happen? A: they get this look after being fired  Q: How do you get rid of them?? A: It is part of the mug itself and cannot be removed  Q: Is this a common problem with porcelain? A: if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough  <sep> FOLLOWUP_Q: Does this happen with other pottery as well?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3325b63aa9594da39302c58c7d8b1b5c",
            "input": "CONTEXT: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air. However, putting it in the fridge for a short period of time will simply speed up the cooling process as you put in your question.  <sep>  Q: Can I cool my toffee in the fridge? A: putting it in the fridge for a short period of time will simply speed up the cooling process  <sep> FOLLOWUP_Q: Do you know how long it can be in the fridge?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2cd608c4a043435eb40e61060f7ea298",
            "input": "CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers.  <sep>  Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out  <sep> FOLLOWUP_Q: How should I clean my grill?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4db06c5e73ce4e22a1a8ff59b80e6a6b",
            "input": "CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: using port as a substitute for red wine will not wreck the dish  Q: Should I halve the quantity? A: I would recommend using slightly less than when using red wine  Q: Will it make it too sweet? A: but this is highly subjective  Q: What else should I know about using port? A: the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad  <sep> FOLLOWUP_Q: What other advice can you give me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8006e9c169884799bd1b434fbd8b270e",
            "input": "CONTEXT: Biscuits are notorious for that; they're best eaten right away. If you want to preserve their original texture longer than 12 hours (yes, that short of a time), your best bet is to freeze them as soon as they are cool and eat them within a month or two. Wrap them as air-tightly as possible. You can pop the frozen biscuits in a moderate oven or unwrap and give them an hour or so on the counter to defrost, then warm them. Either way, it's best to serve them warm, they will seem softer and fresher that way.If you've found a recipe you like and think you might want to make them frequently, mix the dry ingredients for multiple batches. If you can weigh the dry mix that you have just mixed, then you're golden. You can make as many or as few biscuits as you want anytime just by using the same proportion of dry, fat and liquid as the original recipe. You can easily make a single biscuit that way or feed a crowd.  <sep>  Q: Where and how do I keep the extra buttermilk biscuits?###I wrapped some buttermilk biscuits in a kitchen towel and kept them in the pantry (they were baked two days ago) but now they dried out and turned to some teeth-breaking biscuits! ###Where and how should I have kept the extra fresh? A: You can pop the frozen biscuits in a moderate oven or unwrap and give them an hour or so on the counter to defrost, then warm them  Q: And they will come out fresh? A: your best bet is to freeze them as soon as they are cool and eat them within a month or two. Wrap them as air-tightly as possible  <sep> FOLLOWUP_Q: IS 2 months the maximum they can last in the freezer for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0eb4ea8896334303afe39de7e914c884",
            "input": "CONTEXT: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.You could also, I think use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with.  <sep>  Q: How can I rice potatoes without making them mashed ? A: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes  <sep> FOLLOWUP_Q: yes exactly, how can I do it ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c451150169a84ad2acfb177b36289821",
            "input": "CONTEXT: They are a little hard to find, but if you can find a \"Bismarck\" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill. And, on a side note, a couple ways to keep your pastry tube from getting so messy... Put it inside a drinking glass and fold it down over the sides to fill it. This holds it open and you're less likely to spill all over the edges. Then, once you gather the open end, use a rubber band to tightly hold it closed. This reduces the mess dramatically.  <sep>  Q: How do I get the filling inside pâte à choux? A: They are a little hard to find, but if you can find a \"Bismarck\" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill  <sep> FOLLOWUP_Q: How do I keep using a pastry bag from getting messy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cdd646d3e5d149c483b7dae49e043ad0",
            "input": "CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word \"vinegar\" derives from the Old French vin aigre, meaning \"sour wine\".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar  <sep> FOLLOWUP_Q: Oh okay so I can store it in my cabinet?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b8f6dd84dfb04114ac61a8435bf1e62f",
            "input": "CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: Substituting butter for oil: Does it matter for baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil  Q: Do you know how I would do that? A: you need to adjust the liquid content accordingly since you are going to have more water than you planned  <sep> FOLLOWUP_Q: Will it have a buttery taste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-76d18fff0dd54e9981f57a1862df1390",
            "input": "CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: How can I cook chicken burger? A: for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp  Q: What other suggestion or recommendation do you have on packaged chicken burgers? A: if you reheat, the reheat to what would have originally be considered a safe temperature, not part way  Q: At what temperature can I use to reheat it? A: If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them  <sep> FOLLOWUP_Q: What temperature do you suggest will kill the pathogens?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-daf0d31669d24b2d8e10f78dd5b686b8",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home? A: First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: I store my celery in water, shouldn't that keep it fresh? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving  Q: I always thought I did it the best way, are there any other possible reasons restaurant celery tastes better? A: Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  Q: I want celery that tastes really amazing, do you have extra special tips? A: storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it  <sep> FOLLOWUP_Q: What more can I do to protect the freshness and taste of my celery?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eb2dbd07fd2442e59dfe5a36df5eac70",
            "input": "CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: Why is it a bad plan? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them  <sep> FOLLOWUP_Q: Will this make the duck tough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ec34cf7fb11f4e1594ddcc47dd081f82",
            "input": "CONTEXT: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.Absolutely never use raw chicken or pork meat!  <sep>  Q: Hi there###What makes the raw meat in this recipe not dangerous?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-73ed1bacb898449ab0190eaa7be307be",
            "input": "CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why do Unopened shredded cheese gets soggy in the fridge? A: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese  <sep> FOLLOWUP_Q: What is the best way to keep the shredded cheese?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4143605fd251478ab8402b67ca22ad28",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally  <sep> FOLLOWUP_Q: Should I let it sit with the salt before cooking it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-298ee56dae684848a9bd689c977c74ad",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: I can't help but find it wasteful to just squeeze the fruit, you? A: If you're just interested in avoiding waste, you can freeze the zest  <sep> FOLLOWUP_Q: Should I include it with another meal?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c620c45731034e6c89726ceb86b6f2e9",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  Q: How long are they good for? A: Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell  <sep> FOLLOWUP_Q: Does it matter what variety?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ed6fd939f1124d989bcb5313e7820fc1",
            "input": "CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the \"stuff\" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name \"semifreddo\" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Thank you. How does that affect the fried ice cream? A: if the \"stuff\" is hard frozen, it can be coated and fried like fried ice cream  <sep> FOLLOWUP_Q: Well that does explain to some extent. Does semifreddo taste different?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-839978be773d425c8fde6cf837c30bfe",
            "input": "CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days  <sep> FOLLOWUP_Q: How many days 2-3 would be good?###Is there a special way to hold them while peeling them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7d82db98a0a44acf8fa8e268302d1e81",
            "input": "CONTEXT: Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes.The difference in texture and colour is noticeable after baking. The texture will be finer, and it will be whiter.  <sep>  Q: Why should I bake baking soda for making ramen noodles? A: The texture will be finer, and it will be whiter  <sep> FOLLOWUP_Q: Has any company written any articles on baking baking soda?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-eb46d94425f64a72afecdf43bb06b5ac",
            "input": "CONTEXT: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins.  <sep>  Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: What is the effect of adding the water to the egg wash when baking? A: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good  Q: What's the purpose of adding water to an egg wash? A: water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  <sep> FOLLOWUP_Q: What is the effect of adding the water to the egg wash when baking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bb757b94aa584162a09ef9ed02857072",
            "input": "CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: What is the minimum internal temperature for chicken? A: the 100-120F range  Q: Why do I need to hit a minimum temperature? A: highest active growth of many pathogens  <sep> FOLLOWUP_Q: What happens if I don't cook it enough?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ed70310582c84d7ca3460f6e0051bbfe",
            "input": "CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  <sep> FOLLOWUP_Q: Does the sugar do anything to the texture of the vegetables or affect the preservative qualities of the brine in pickling recipes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f112fd26bfb04114802e7ae6b521b808",
            "input": "CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How to reduce the natural sourness of homemade frozen yogurt? A: Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter  Q: Do I need to cook it to separate the whey out or just leave it to drain for a certain amount of time? A: Check the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours  <sep> FOLLOWUP_Q: After I keep it at that temperature for long enough it will be less sour but will it still freeze solid enough like commercial frozen yogurts?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2022f0dcc3874c949058299dfaa567a2",
            "input": "CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-40286835255c4a9981b42f00019f76ec",
            "input": "CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well  <sep> FOLLOWUP_Q: It is a powder now that it dried so should I use vinegar on it dry or wet?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f9489bf115204633a0a0413e555efa82",
            "input": "CONTEXT: Well, you don't need to spend hundreds of dollars, but you might need to put in more elbow grease. You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same. You could save on the grinder if you have a food processor or blender that can have its way with the meat.  <sep>  Q: How do you make homemade sausage without meat grinder/sausage stuffer? A: food processor or blender  Q: Which is better a food processor or blender? A: food processor  Q: Why is a food processor better? A: l sa  Q: Do I need to add anything to it when I grind it? A: er  Q: Could I use a kitchen aid mixer to do this? A: meat grinder  <sep> FOLLOWUP_Q: Any other tips you can give me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-358029a01b4e4148a5ba3916ace5d5c7",
            "input": "CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long should I cook chicken for best results?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-94851327782b41418658e8bb7d5209d5",
            "input": "CONTEXT: I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors.Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about, and you'll notice it only once you thaw your chicken (or other food item). That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.  <sep>  Q: Why does my chicken get dry skin in the freezer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ae341e11164b4ff99908429c121cfec8",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home?###Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. A: There could be two factors involved. First, the freshness of the celery  Q: At home, you cut celery and store it in water in the refrigerator, and eat it. It does not taste amazing. A: Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: What are the possible reasons why there is a difference in taste between the two? A: Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it  Q: oh okay.###what do you recommend? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving  <sep> FOLLOWUP_Q: sounds good###anything else to keep in mind###?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2e8a65798e9141269553d99531d4a843",
            "input": "CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking  Q: Does goulash contain sour cream? A: It usually contains potatoes and other vegetables, as well as noodles  Q: Does stroganoff have wour cream? A: A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce  <sep> FOLLOWUP_Q: Are they spicy dishes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1d4de62032da42578bb4746e07aae8be",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: The best way is to wait until it has doubled, no matter what the clock shows  Q: If I double the recipe, will it take twice as long? A: The rising time for dough at room temperature is not affected by recipe scaling  <sep> FOLLOWUP_Q: ok### The recipe says yeast leavens, so baking soda or powder are not doing much, right?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d079b5fbbb9a43199b3201ed364adac4",
            "input": "CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them  Q: What do the rose petals taste like? A: You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies  Q: Are rose petals best used in desserts? A: you will find many creative uses of them, including rice pudding with roses  <sep> FOLLOWUP_Q: Are rose petals good on cake?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-be8fc32177804d5f87eafb6baeecdc7e",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine? A: to remove excess (unflavored) water from the exterior  <sep> FOLLOWUP_Q: how is gelatine used?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8578142b20124c4cb79b0829ecd0724e",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I Appropriate oil to infuse with hot chillies? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work  <sep> FOLLOWUP_Q: Is there any difference in flavour absorption between the two?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-81335e16ba624cf8aaa87dc6681f3059",
            "input": "CONTEXT: Frittata freezes just fine. At least, mine do. There are a couple of drawbacks you might want to take into account when making your recipe, though.One is that the individual tastes of the ingredients all meld together when the frittata gets thawed or reheated, so if you're looking forward to that bite that has a particularly strong taste of, say, asparagus, it's not going to happen. Conversely, if you're looking forward to that bite that doesn't include the taste of green pepper, that's not going to happen, either, if you put it in there. I never use green pepper in frittata; it completely takes over the dish.The other drawback is that some of the moister ingredients will lose water upon thawing or reheating, thus soaking the frittata on the second go-around and giving it an unpleasant, rubbery texture. If you plan to freeze your frittata, consider your ingredients with that in mind, and choose ones that are low-moisture (extra cheese, dried ham, etc.) or pre-cooked to cook out some of the moisture (mushrooms, sweet onion, etc.)  <sep>  Q: Freezing a frittata###I'm hoping to make a frittata to last a few days to take to work for lunch. Am I able to freeze it, if so are there any ingredients that do not freeze well and I should avoid putting in the frittata? A: There are a couple of drawbacks you might want to take into account when making your recipe, though  Q: oh okay. What are the suggestions for me A: One is that the individual tastes of the ingredients all meld together when the frittata gets thawed or reheated  Q: If they don't freeze well, how long do they typically keep well in a fridge? A: If you plan to freeze your frittata, consider your ingredients with that in mind, and choose ones that are low-moisture  Q: sure. thats helpful###any other suggestions for me A: cook out some of the moisture  <sep> FOLLOWUP_Q: and then i could freeze it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a36c37c19809437aa5478a1667dc3f0a",
            "input": "CONTEXT: This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).  <sep>  Q: Can I dilute double cream with milk to get lower fat content? A: This will work just fine. Many people will get the math wrong, but your calculations appear correct  <sep> FOLLOWUP_Q: Is there low fat double cream available to buy at stores?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4582acb2f3084e56bdf9681b5fe58f9e",
            "input": "CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  <sep> FOLLOWUP_Q: Is it better to be dry or gooey?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-993c61fbe46b4062bc5141228c1a2324",
            "input": "CONTEXT: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).How hot was your kitchen?How long did they sit out?And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain.  <sep>  Q: Homemade pizza left out overnight, is it safe to eat? A: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat  Q: Will it kill us if we eat it? A: What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place  <sep> FOLLOWUP_Q: Would yogurt cheese, peppers, and onions be safe as toppings since it was left out overnight?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6d825631a34b4af481bff3cb7e145e36",
            "input": "CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered  Q: What else does salt do? A: in a non-urban world, salt/sodium is a valuable nutrient  Q: Does salt affect taste? A: herbivores tend to love licking salt where they find it  <sep> FOLLOWUP_Q: What can you tell me about umami?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-145ad2f8bfd64b789c10570d6ec546e5",
            "input": "CONTEXT: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub.  <sep>  Q: How can I extract palm sugar from a container? A: You could use the corkscrew in its classic role  Q: How do I use a corkscrew in a classic role? A: Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this  Q: What is the purpose of laying it down on its side? A: the sugar weight is probably too much to stay on the corkscrew  Q: I don't have a corkscrew. Do I have any other options? A: The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears  <sep> FOLLOWUP_Q: does cutting it run the risk of leaving some of the pieces in the sugar?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a25ee2e14d694a86bb0f6e5c0336e58c",
            "input": "CONTEXT: Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. A plastic bag is basically irrelevant for safety. It will not keep you from getting sick if the fish remains in the danger zone for enough time...that is, unless your fish is floating in contaminated water, which is probably unlikely in your situation.  <sep>  Q: Can i Defrost Fish without Bag A: A plastic bag is basically irrelevant for safety  Q: So is it safe to place the frozen fish directly under running water? A: This is safe in the short term, or just until the fish is thawed  <sep> FOLLOWUP_Q: How long should it take to thaw under running water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b9a6a6dbbee348a495f5d6bc33d429ae",
            "input": "CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Can I substitute skim milk for whole milk in a caramel recipe? A: You can but the result will be much thicker than that with the whole milk  Q: When using skimmed milk what else do I need to consider? A: that will most likely change the taste as well  Q: How should I cook t he caramel A: You could add some oil or other fat to make up the diffrence  <sep> FOLLOWUP_Q: Do you have any other tips or advice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-402729c5a15149a69d0f9d35c789ee6f",
            "input": "CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the \"tips\" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish \"flakes\" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish  Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it  <sep> FOLLOWUP_Q: I see recipes for baked fish fillets, are fillets good baked?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b38c730224844eaa86bf336c458c647a",
            "input": "CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.  <sep>  Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees  <sep> FOLLOWUP_Q: So I have cooked them with the temperature you stated but I still am getting a burnt outside and the inside is not done. Could this be due to my mixture?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-021e6aae2c8b45bdb3d22897aa42b156",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: first of all make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is wrong with Chinese or Oregon truffles? A: but they are quite a bit different  Q: Are there any pitfalls I should be aware of when cooking with truffles? A: white truffles are usually only used shaved raw over a dish  <sep> FOLLOWUP_Q: Is Whole Foods the best place to buy truffles?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-56eed7b4fc8f4ec78b66fbea73675568",
            "input": "CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-47eed2ce5835466cb437460dde575388",
            "input": "CONTEXT: The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor. My roughly 1/4 inch planks are usually charred pretty well and I simply couldn't see using them a second time. At times, it seems that 1/8 inch or more of the bottom is gone.If you find a good source for your planks, they should be pretty inexpensive so why push it? I found one of the best sources to be my supermarket right next to the fish counter. $3 - $4 / plank. Seems like a small price to pay when you are grilling a $30 piece of salmon on top of it.  <sep>  Q: Are reusable or disposable cedar planks better? A: The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor  <sep> FOLLOWUP_Q: Are the reusable ones good?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ca5bdd720d3d407eb306cbb95c087c0c",
            "input": "CONTEXT: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible.  <sep>  Q: What are these white 'bits' in my nutella A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion  Q: Do the white bits indicate that it's unsafe to eat? A: I wager you can convince yourself this nutella is right edible.  Q: Would you eat it with these white bits? A: Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together  <sep> FOLLOWUP_Q: Would it be ok to eat even if mold were on it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8d84b438a3c64f3d95c1908db83631f8",
            "input": "CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee? A: I would think this is happening because your cream is just about to turn sour  Q: Could it have something to do with either the coffee being too hot? A: As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling  <sep> FOLLOWUP_Q: What can I do to stop this from happening?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-03b34fbcc21a41548780e5605893453b",
            "input": "CONTEXT: I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. \"Real\" salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some \"regular\" salt as well, if it's got a significant sodium content.So while you are right that there's likely a \"catch,\" it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness.  <sep>  Q: Is low sodium salt really effective? A: no salt substitute I've ever seen can get the same taste anyway  Q: do you add more to get the full flavor? A: you'll be piling loads of extra on in an effort to get the right saltiness  <sep> FOLLOWUP_Q: is there another ingredient i can use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bc0964f443e141ec9780b0344a622433",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  <sep> FOLLOWUP_Q: Would a spoon or fork be a way to draw it out?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c4afa970c7b54b479081f9451c6a7e7e",
            "input": "CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: there is much flavour in it as well and not just in the seeds  Q: Is the pod edible? A: You use the bean itself to make vanilla sugar  Q: I like to reuse the pod for vanilla extract or vanilla sugar, is that okay? A: there is much flavour in it as well and not just in the seeds  <sep> FOLLOWUP_Q: Is there anything else I should know about the vanilla pod or seeds?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e7e5ef6464a94f0595778dae8404a9dd",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year  Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease? A: The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones  <sep> FOLLOWUP_Q: would it last longer or be safer if I put it in the fridge?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-df58b627033f473b83bc89fb54a324b0",
            "input": "CONTEXT: I think on some level you'll just get what you get with something hard like an almond. A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side.When using a food processor, try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing. Do a small batch for a short chop, dump 'em out, do another.As to how to do slivered or sliced almonds, I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up. You might experiment with blanched or unroasted almonds and see if you get a better result with a knife.  <sep>  Q: How can I take apart almonds? A: A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side  Q: what is the correct knife to use A: a food processor  Q: wont that make the peices too small? A: try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing  <sep> FOLLOWUP_Q: would a coffee bean grinder work?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-217f87e4e6224a01a15978bb0de306f2",
            "input": "CONTEXT: Rinse the salsify first before using, that will help.Use a sharp peeler. Ive found that dull peelers create a lot more sap.as soon as you have peeled it, drop the salsify into acidulated water ( water + lemon juice). The acids help prevent the color change that occurs. Also wipe up the area with a damp cloth as you work. This will keep things clean and prevent your hands and everything you touch getting tacky.  <sep>  Q: How to prepare salsify (schwarzwurzeln) to minimise sap? A: Rinse the salsify first before using, that will help.Use a sharp peeler. Ive found that dull peelers create a lot more sap  <sep> FOLLOWUP_Q: Do you know what the best peeler is to use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-35cd29a60ce74a4aa4f4b0069cf5d77a",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: How do I repair the seasoning on a cast iron pan? A: You can simply season \"over the top\" of the existing seasoning  Q: Even if there are parts that are shiny and silvery? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  Q: Do I need to restrip it first? A: This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again  <sep> FOLLOWUP_Q: Any other tips you can give me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bd05ccee9c1e422b8a35c30e00736330",
            "input": "CONTEXT: The brown color of the stock comes from the cooking method, not the kind of bones, a chicken stock cooked in the \"brown stock\" method can be as dark as what we expect beef stock to be.Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop.One of the most important parts of brown stock is to add tomato to the vegetable mix, either finely diced or more often tomato paste. Cooking the tomato to a dark brick red will round out the components needed to make a very dark stock. Whether you roast all the ingredients together in the oven or separate the vegetables to the stove; deglazing everything as you did helps the flavor, color, and of course makes cleaning the pans easier :)  <sep>  Q: Why did my brown beef stock end up yellow? A: The brown color of the stock comes from the cooking method, not the kind of bones, a chicken stock cooked in the \"brown stock\" method can be as dark as what we expect beef stock to be  <sep> FOLLOWUP_Q: So how an I keep it from turning yellow ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b69a88ba79714cab864f047fef467880",
            "input": "CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How do I reduce the natural sourness of homemade frozen yogurt? A: Overly sour yogurt is a sign of inconsistent inoculation  Q: So I am not heating it long enough then. If I do that will that affect how well it sets? A: The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy paste  <sep> FOLLOWUP_Q: Okay. So how do I heat it for that long without having to stir it constantly? Can I do this in the oven?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a7a5704d46944306b61e5d4b9629c2bb",
            "input": "CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen  <sep> FOLLOWUP_Q: I AM AFRAID THAT THE STEMS WOULD AFFECT THE FLAVOR IN A NEGATIVE WAY, DO YOU HAVE AN OPINION ON THAT?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0970fd9de1184a9eabd3f19f80dc4d9d",
            "input": "CONTEXT: Brining is great to begin with. Use a bone-in, skin on chicken breast. Once it's done you can remove the skin and carve off the bone if you like.Also, set up 2 heat zones in your grill (either by banking your coals or by turning off a gas burner). Brown it for a few minutes over the hot zone, then transfer to the cooler zone to finish cooking, until temp comes to 165-170 degrees.Then remove from heat and wait at least 5 minutes to slice.  <sep>  Q: How do you keep chicken breast juicy when grilling?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2188f6f022a649989be4d86b4f7978d7",
            "input": "CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste? A: It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard  Q: Is there a way for me to make a similar product at home from raw cod liver oil? A: Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender  <sep> FOLLOWUP_Q: Is there anything else I can use in place of soy lecithin, since I'm allergic to soy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ba1a175401164e589ee772eb1a3fe513",
            "input": "CONTEXT: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months. If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky. As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt. Bring the water to a boil; add the rice and salt and reduce the heat to a simmer. Cook covered until the liquid has been absorbed and the texture of the rice is tender.For additions to the rice, you have LOADS of options. You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric). You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible). You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots.  <sep>  Q: What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? A: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months  <sep> FOLLOWUP_Q: Do you have a preferred way to cook the rice ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1c1789e9252c4581b852328791001b6a",
            "input": "CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ºC / 530 ºF).A specific pizza oven will gett hotter (the one you linked gets 390 ºC / 735 ºF and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again.  <sep>  Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven  Q: Which tastes better? A: If you want to get Italian style pizzas, go for the pizza oven  <sep> FOLLOWUP_Q: What is the price difference in the two ovens?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5b68ac5f2f7e4ffe84587c12dd37c1ea",
            "input": "CONTEXT: Sort of. There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge. Use the tip of the knife if needed. You may need to do this with both sides of the peeler blade.I suspect the result is closer to honing the edge, but the trick works well enough that I haven't bought another peeler since my kitchen manager showed it to me.  <sep>  Q: How can I sharpen my peeler? A: There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge  Q: Are there any things to look out for? A: Use the tip of the knife if needed  <sep> FOLLOWUP_Q: How often should I sharpen my peeler?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6b9ccb6ca8c5483aa79bb10fdca19b88",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: How can I utilize Tofu in a dish ? A: I would suggest making tofu burgers  Q: How can I make Tofu Burgers ? A: ombine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg  <sep> FOLLOWUP_Q: Do you have any other dishes with Tofu in mind ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2f6414c9bc9d4c638ff553e213af58ff",
            "input": "CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long is too long to cook chicken? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in  <sep> FOLLOWUP_Q: How long to cook so it doesn't burn?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2d851f915db04965b872a48bc440a410",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get \"refrigerator crisper chill\"? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best  Q: Are some vegetables able to recover from crisper chill? A: I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep> FOLLOWUP_Q: Would setting them on the counter for a few mnutes help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4adc05033d434eedab5b7715a4c14bd0",
            "input": "CONTEXT: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If \"sharp\" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: Is there a way to fix sharp tasting sauce? A: If \"sharp\" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: So too much alcohol is why it is sharp tasting? A: If \"sharp\" means too acidic, your options are  Q: Is there anything else I should know? A: 1) add more cream and other ingredients to dilute the acid  <sep> FOLLOWUP_Q: The cream will dilute the acid then right?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0b71a9245d044f90b2b014c3f1fba3e0",
            "input": "CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food\", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food  Q: Are there combinations of extracts that should be avoided, if only for flavor alone? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities? No  <sep> FOLLOWUP_Q: Does mixing extracts alter their unique chemistry?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bb287c85f5c44f0e82ee1d5d9bb6bf0b",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: When should I use convection when baking? A: in our case, we always use it (except for broiling of course  <sep> FOLLOWUP_Q: What are the advantages of convection?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-92957d9b16b14ef8a4d11632e1572738",
            "input": "CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  <sep> FOLLOWUP_Q: How long should the chops stay in the salt solution?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d424aabc525e4fcfb12716c382b3af17",
            "input": "CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice  Q: So how many oranges do you think it would take to make 8 oz? A: 1-2 lb of oranges for 1 drinkable cup of orange juice  <sep> FOLLOWUP_Q: Does it matter what kind you use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7be2cd798ad74285b39f3195b87efa81",
            "input": "CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-97e73a7433c540759b1f75f042e0e672",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  Q: Seems like that would take a long time. How long should I leave them in the refrigerator? A: This will, also, take a while  Q: What about room temperature? Is that an acceptable way of defrosting? A: 40 degrees F, in the safe zone  <sep> FOLLOWUP_Q: They come in little individual bags, should I remove the bags before defrosting?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cd40c94321a240469e95527b8697a318",
            "input": "CONTEXT: You should first set fire to your coals.When they are really hot (red/white), but the flam is out, put the meat on top on the grill. Really, you should avoid flames in a barbecue to prepare the meat.The amount of coals isn't that important. Just make sure the ground is well covered. The more coals, the longer you'll have heat. Since you only want to grill a few pieces, your two pounds was certainly enough.  <sep>  Q: I tried grilling pork and my fire didn't seem to cook it well at all; how much charcoal should I have used? A: The amount of coals isn't that important  Q: Should I have used lighter fluid? A: Just make sure the ground is well covered  Q: They made some ash and then gave off little to no heat; what should I do differently? A: When they are really hot (red/white), but the flam is out, put the meat on top on the grill  Q: Is there anything I can do to make the flame higher? A: You should first set fire to your coals  <sep> FOLLOWUP_Q: Do I want to have a big flame while cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-11bd9139846a4430a32e17ed3b17775e",
            "input": "CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions.  <sep>  Q: How do I choose to avoid brown stringy fibres in avocado? A: The way to avoid this is to plan ahead  Q: What do you suggest is a good timeline to avoid them? A: Buy your avocados when they are green and very hard. Try to select ones that have not been abused  Q: Alright. And how long should I wait before I can use them? A: When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them  <sep> FOLLOWUP_Q: Typically how many days would it take?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d8a43d62bf0c48a6b1d79016416d3892",
            "input": "CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What should I look for when choosing egg cookware? A: Modern non-stick pans  Q: What types of tools (spoon, spatula, etc.) should I look for? A: Coatings on good pans should hold up to any non-metallic utensils  <sep> FOLLOWUP_Q: Do you have an opinion on stainless steel pans?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dc515c8b02d1451bb8ffe8ed57633180",
            "input": "CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called \"fortified wines\" — they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular \"corked\" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port — that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrée sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled \"dry\" or \"sweet\", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes? A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  <sep> FOLLOWUP_Q: How to tart fruits react to wine, like pineapple for example?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c0fbc24735314286a77420ad630fed16",
            "input": "CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search \"coffee roast level chart\". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans? A: you can roast the beans some more. However the results will probably not be great  Q: Would roasting it in the oven work the best? A: A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best  Q: How would I use a wok to roast coffee beans? A: Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them  <sep> FOLLOWUP_Q: How hot do I get them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-818ca0e3c7084e14af140865b395b6e5",
            "input": "CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  <sep> FOLLOWUP_Q: How long should it cook for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-00efa2bb7a9541799b8c892bf5e518f3",
            "input": "CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: How can I make a sauce with them? Any good methods? A: You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough  Q: What else could I do with a bag of dried Chipotle chillies besides sauce? All the recipes I see use chipotle paste. A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder  Q: Any other ways besides a sauce or powder that you know of? A: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience  <sep> FOLLOWUP_Q: Okay then. Any other sauce making methods?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9feb681c3bd44cecb417f379a79b3ce9",
            "input": "CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What other changes could I expect? A: when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper  Q: I still get the flavors this way? A: The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh  Q: What effect does removing previously-dried peppers from a sauce have? A: that's pretty much impossible with a dried pepper  <sep> FOLLOWUP_Q: ok thanks",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d363a3aef36a4aaf9191b611e301638c",
            "input": "CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ?###When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan A: Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef  <sep> FOLLOWUP_Q: Is there any way to make Apple and Mesquite stronger?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-28a23aea1c394cb78be74440df0c3e3c",
            "input": "CONTEXT: Iron is simply an element, so it cannot be destroyed by cooking (or generally temperature changes), as vitamins and other organic structures potentially can.Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase. So gram for gram, it makes sense that cooked spinach should have a higher concentration of iron (and possibly some other things) than raw. However, the actual process of cooking does nothing to change the amount of iron.  <sep>  Q: Why would cooked spinach contain more iron than raw? A: Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase  <sep> FOLLOWUP_Q: Which is better to eat it raw or cooked ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7dad4b1614234c41bf00a721563c358b",
            "input": "CONTEXT: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too!  <sep>  Q: Making crumpets in advance?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6abb296cb73b479dbc48f58e79a6cb5d",
            "input": "CONTEXT: In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill.Atta flour is made from hard wheat, which has a high gluten content. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour. Like typical grocery store whole wheat flour, atta flour is coarsely ground. This may give your bread a more grainy texture (not a bad thing), and makes atta unideal for cakes, biscuits, and quick breads unless you like them with a coarse texture in the crumb. If you would like to use whole wheat for baking other than bread, whole wheat pastry flour is the usual suggestion (or grind wheat yourself to a very find grind).  <sep>  Q: Can I use Chakki Atta instead of whole wheat flour? A: Realistically of course nothing you find on your grocery store shelves is fresh from a mill  <sep> FOLLOWUP_Q: I noticed that it looks different from regular flour, is that normal?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2e139dbf26684d77b4f1c2f264f16bcf",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  <sep> FOLLOWUP_Q: What temperature should my dough be at?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-143e2681a75146ac83785446bff05e54",
            "input": "CONTEXT: A vegan is not going to eat your pan, just the food that was made on it. As no animals were harmed in the making of your pan (well, probably but how would you know) the pan itself wouldn't be an issue. Of course if a tiny bit of pan seasoning could go into the food, however anything else used in the preparation of the meal like cutting boards could cause a small amount of meat product to go into the food as well. Your kitchen is not vegan, and if a vegan has a problem with that they should not come over for a meal. I'd be extremely surprised if the subject of your pots and pans came up to be honest, vegans I know appreciate people going to the effort of making a vegan meal for them.  <sep>  Q: Is cast iron skillet suitable for vegans? A: A vegan is not going to eat your pan, just the food that was made on it  Q: But if the pan had been seasoned with lard wouldn't it go against a vegan code of ethics to eat food prepared in that pan? A: Your kitchen is not vegan, and if a vegan has a problem with that they should not come over for a meal  Q: Is it ok to trick your vegan friends? A: As no animals were harmed in the making of your pan (well, probably but how would you know) the pan itself wouldn't be an issue  Q: Whether they know what you did or not, don't you run the risk of being a horrible person for serving them something you know was seasoned with dead animal? A: Of course if a tiny bit of pan seasoning could go into the food  <sep> FOLLOWUP_Q: Wouldn't it just be easier to find another pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1fa0c01d79a542f6b0145d11bca10708",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I fix Sushi rolls opening up? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Oh yea, Can you suggest how i can make them? A: Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last  <sep> FOLLOWUP_Q: What can I do to complete the process?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c89e4abc70a5471ba8aaf7828c4ffd38",
            "input": "CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: My last coconut tasted like soap--how do I avoid this? A: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand  Q: Should I look for a particular size coconut? A: should be heavy and 2/3 full of milk or more  Q: What other color can a coconut be but brown? A: select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you  <sep> FOLLOWUP_Q: Can the liquid be used in recipes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d5bf2ce198ef49fc8544ab2401d4e9d9",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish  Q: How should they be handled while cooking with them? A: Chop some of it very fine and put it in the dish and then slice the rest paper thin  Q: Is there anything I need to avoid doind? A: make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is the best way to prepare them? A: A few classic ideas are an omelette, risotto, or pasta with a cream sauce  <sep> FOLLOWUP_Q: Like an Alfredo suace?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b14d31956c6e493bbf1d29d59e4dc2f2",
            "input": "CONTEXT: On the question of dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl. It is best if you pulverize the dry ice in a blender first. You will want to avoid using too much (your base will become carbonated, but you can allow it to off-gas). Add a little at a time until the appropriate texture is achieved. Make sure it is not possible for someone to eat a chunk of dry ice!  <sep>  Q: Is it possible to make salty avocado Ice Cream without a machine? A: dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl  Q: Should I use the ice cream maker attachment on the kitchen aid? A: It is best if you pulverize the dry ice in a blender first  Q: Does the dry ice go into the bowl or is on the outside of the bowl? A: Add a little at a time until the appropriate texture is achieved  Q: How much dry ice do I need to start with? A: You will want to avoid using too much (your base will become carbonated  <sep> FOLLOWUP_Q: Besides avocado what ingredients will I need?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4ccd4f8c966549669e8c6e77f792137c",
            "input": "CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A:   Q: Do I need to tweak it at all? A: UHT is not usable for some applications  Q: Like what would it not be usable for? A: its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk  <sep> FOLLOWUP_Q: Any other suggestions as to what I can use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3594d237e12047559b1e4e3f03beaacf",
            "input": "CONTEXT: You can either bake them in something, and typically be fine (there are lots of cookie recipies out there that use them; search on the internet for 'biscotti ai pinoli'), or you can toast them ahead of time, and then encorporate them. (often, you toast them, then mix in, and bake).But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool. I seem to recall an interview with Alton Brown where he mentioned that toasting pine nuts was the number one ruined dish on Iron Chef America, because of chefs leaving them alone for too long.  <sep>  Q: can i bake pine nuts?###I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty A: You can either bake them in something, and typically be fine  Q: good to know, can I do the same with other nuts? A: But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool  Q: how about other nuts? A: Alton Brown where he mentioned that toasting pine nuts was the number  Q: what's are some more add ins for caneloni? A: one ruined dish on Iron Chef America, because of chefs leaving them alone for too long  <sep> FOLLOWUP_Q: how do you toast coconut?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0d00df6353eb4c73b1dd615c5a732c18",
            "input": "CONTEXT: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth. I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well. Then run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth. If you don't have a food processor, you can maybe use a cheese grater or potato masher instead.  <sep>  Q: What is the Best way to juice a pineapple?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d6c4242d3a184f9cb9e9d19e34afb6bb",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: how do I make matzo balls light and fluffy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9a905ca803804c969b5e944d1e367ad7",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent  Q: Do you have any other information on red lentils? A: Next time maybe pour lentils into water; either way, no harm to finished dish.  Q: What may happen when you pour in into water? A: They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses  <sep> FOLLOWUP_Q: Does this have a good effect on the red lentils?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5db8ede8643048ec9ebb32d1fe5a4609",
            "input": "CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being \"impossible to pour\" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: I made a recipe and got busy and forgot about it butbit was almost impossible to pour. Can I fix it? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  <sep> FOLLOWUP_Q: How can I fix a unpourable batter?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-970205a43fb041ff95b46216ef8bb683",
            "input": "CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken\".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: How can I fix my dry crumbly cookie dough? A: ou may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  Q: What do I do when it's dry and cracking while I'm kneading it? A: Repeat until it just stops breaking  <sep> FOLLOWUP_Q: How long should the dough be chilled for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5aca974570c045698da4c4d76ef15df6",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak  Q: Should salt be applied to both sides of the steak, or just one? A: I suggest about 1 tsp per side for a good ribeye  Q: Does the type of salt matter? (i.e. table salt, sea salt, etc.) A: You shouldn't coat it, but you should apply salt very liberally  Q: Should salt be used instead of seasoning blends? A: It's actually hard to over-salt a steak  <sep> FOLLOWUP_Q: Will the salt burn onto the grill?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ad1460971d8b404b952efef2163c205e",
            "input": "CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long should I cook chicken for best results? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it  Q: Do you have any advice on cooking methods? A: Roasting in the oven or braising in a stew  <sep> FOLLOWUP_Q: How do I avoid cooking if for too long?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7272f7a5f55a49b295bad9f7c2d429d8",
            "input": "CONTEXT: Moist salts are naturally harvested sea salts from which not all the water has been removed. They are noticeably wet, often caking up or forming more of a \"slush\" than a powder.Some aficionados only believe that sea salt is \"real\" and \"natural\" if it is moist. Me, I have enough humidity in the apartment.  <sep>  Q: What is a \"moist\" salt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ca397143a5b8430dab7aefd0552b713e",
            "input": "CONTEXT: The bundt pans come in 6 cups, 10 cups, 12 cups. I'd go with the middle size as most recipes call for a 10 cup pan. Non-stick is best, though I always give it a spray anyway. They are usually made of cast aluminum. I've had no problem with those. As a beginner, stick to a simpler pattern than one with a lot of nooks and crannies.  <sep>  Q: How do you choose a Bundt cake pan? A: Non-stick is best  Q: Are there different non stick materials? A: They are usually made of cast aluminum  <sep> FOLLOWUP_Q: Do they come in different sizes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f3678651b27d4f8781f14d917a147f69",
            "input": "CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of mixing and flavourings? A: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger  Q: I've read to just add salt to the meat, is that going to be enough? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor  Q: Is it true that the meat should be just formed and othewise left alone/ A: Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger  Q: Gordon Ramsey suggests salt and lots of seasonings, what do you think of that? A: The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly  Q: Would you recommend heavy or light on the seasonings? A: There's no right or wrong answer as there are advantages to both  <sep> FOLLOWUP_Q: Okay, is there anything else I should consider when forming the patties?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-12da101cf5924104ae151705963d3649",
            "input": "CONTEXT: I'm using nonstick pans on my induction cooker without any issues. Also frying pancakes is fine.So, if something smells weird, it must be a particular issue with your pan, not a general induction-cooker-vs-nonstick-pan thing.375 F (190°C) should not be a problem for any decent cookware, regardless of the cooker the cookware is being used on. This holds true, regardless whether you're using Teflon, Ceramic or a stainless (uncoated) pan.  <sep>  Q: Is it safe / advisable to use a nonstick baking sheet on an induction cooktop for pancakes (375 F) A: I'm using nonstick pans on my induction cooker without any issues. Also frying pancakes is fine  <sep> FOLLOWUP_Q: Thank you Do you cook other things t he same way?###What other things do you use it for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7cd8c39fa5e64300b600ed3ce589dd7f",
            "input": "CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates? A: In hotter climates, bread dough will rise faster  Q: I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. why did this happen? A: As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven  Q: Should I shorten the prove time and if so how to I judge how much? A: bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time  <sep> FOLLOWUP_Q: Does the water temperature have an impact on just the rise or on the proving as well?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5d3ac1b8456c4f0788facd349096a923",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: What kind of pizza crust mix for pizza with cast iron pan? A: For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza  <sep> FOLLOWUP_Q: How much of the crust mix should I use in the pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-34b638fc95344cbb8f5b4d78bee2d006",
            "input": "CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle  Q: What other tips can you provide me with for choosing a knife? A: A long thin blade will mean you are holding the blade as you work, which is not a problem, per se  Q: Any other suggestions? A: Small straight paring knives are the standard choice for this, if you don't like the hooked blade  <sep> FOLLOWUP_Q: great, what is the advantage to a paring knife?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-951cd2006417471ebf30bf7aca0b9fc7",
            "input": "CONTEXT: If you want a similar texture and flavor, I recommend trying other similar root vegetables. I use turnips and parsnips in similar applications. They're both dense, white and have a slight sweetness to them and they should hold up relatively well to long cooking times.You might also enjoy yucca which can have a cooked texture similar to a cross between potato and banana. I've not tried them in this sort of application specifically but I think they should work.  <sep>  Q: what are some alternatives? to potatoes A: If you want a similar texture and flavor, I recommend trying other similar root vegetables  Q: What are the most recommended? A: I use turnips and parsnips in similar applications  <sep> FOLLOWUP_Q: How would you cook it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f0802dc03732407885780ed7a487944a",
            "input": "CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the \"tips\" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish \"flakes\" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish  Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it  Q: I see recipes for baked fish fillets, are fillets good baked? A: To answer your main question, you can bake very just about any type of fish  <sep> FOLLOWUP_Q: How would I go about baking a whole fish?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-46635be0280345d99ba43278df864df4",
            "input": "CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: Substituting butter for oil: Does it matter for baked goods?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2207764da4614453845ea0138b0e563b",
            "input": "CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water  Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil  Q: I boiled mine, perhaps that is where I am going wrong. What would I do next? A: Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it  <sep> FOLLOWUP_Q: Any other advice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-758856b0a4c94cd38f89ca9b54305374",
            "input": "CONTEXT: The rest period hydrates the starches in flour, giving the dough a firmer and more workable texture (there is some very minor gluten development, but its mostly the expansion of the starch bundles with water). In many cookies, the flavors will also mature and improve, especially with cocoa in the recipe.In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat. Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops.For example, linzer cookie dough is very frangible, and the chilling and hydration make rolling and cutting much easier.Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case.If the major effect is chilling in your recipe, by flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly. You mentioned this is a high fat recipe--if that fat is butter (as it so often is with cookies), that may help.  <sep>  Q: What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? A: Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough  <sep> FOLLOWUP_Q: Is that true for high fat cookies too?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-87420eb2558f42068bf609345668d479",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors  <sep> FOLLOWUP_Q: How can I clean the pan?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-de99b3223c214edb91ea4eddefd2402e",
            "input": "CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will \"seal\" (in a way) and stay together as they cook.  <sep>  Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: Some ingredients do not dissolve well in hot water  Q: Which ingredients would they be? A: he starch swells and thickens  Q: Why does it say boil and then wait 5-10 before eating? A: they will \"seal\" (in a way) and stay together as they cook.  Q: Would using this method cause some soups to be lumpy? A: the starch swells and thickens, forming lumps that may have raw powder in them and are nasty  Q: Is it typical to boil potato soup in luke warm water? A: Some ingredients do not dissolve well in hot water  <sep> FOLLOWUP_Q: So, would you recommend boiling the water first?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6e84e44b0eb5498f8eec8de93eeef936",
            "input": "CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a \"knockoff.\"I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor  <sep> FOLLOWUP_Q: What is the difference in flavor?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a563751fd287441fa36d6940493b2170",
            "input": "CONTEXT: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.You could also, I think use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with.  <sep>  Q: How to rice potatoes A: You could make potato orzo (a small pasta that looks like rice  <sep> FOLLOWUP_Q: can you tell me more about this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-85c5068a6c2643259137ae6e7d45635c",
            "input": "CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first  <sep> FOLLOWUP_Q: So, what types of insects can I cook?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ad52962d3f5c449697136557e8ad8a5a",
            "input": "CONTEXT: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.You could also, I think use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with.  <sep>  Q: How do I rice potatoes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b7c7b648739a43a296d2f1def82c6b34",
            "input": "CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-18fdab90b5074bf086fe98b1ec50d67c",
            "input": "CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  Q: Could I put chilli as a seasoning? A: It's really about taste and the result you want  Q: Maybe I could add some fresh herbs too, or would that be too much? A: In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise  Q: What root vegetables do you think would work best? A: the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors  <sep> FOLLOWUP_Q: Should I keep the boiled vegetables even though they are over cooked?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-394739a4ccda447ba9a8b0a425932fc5",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  <sep> FOLLOWUP_Q: How would I use it in something like mac and cheese?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f52245e6721446faa8bbe5c7092e8a1b",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: can you poach fish in milk? A:   Q: does is spoil has it heats? A: It will of course not spoil  <sep> FOLLOWUP_Q: how would I poach with it then?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2adacaaad6954080bdcc459420551451",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How do I stop cheese from leaking out of my cordon bleu chicken? A: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin  <sep> FOLLOWUP_Q: How do I do that?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-24791159620b4360bd282ded313d0947",
            "input": "CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: How can I cook chicken burger? A: for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp  Q: What other suggestion or recommendation do you have on packaged chicken burgers? A: if you reheat, the reheat to what would have originally be considered a safe temperature, not part way  <sep> FOLLOWUP_Q: What can I use to reheat it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5cb1b81a58164ebe946dba6d29099d10",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  Q: Will I be able to eat with a knife and fork? A: o  Q: Do you think I will lose flavor if I use seltzer water? A: liki  <sep> FOLLOWUP_Q: So you think cooking longer is all I need to do right?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d67455745d974c6ab93777a22d0f01c8",
            "input": "CONTEXT: Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say \"refrigerate after opening\" but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth.  <sep>  Q: Does ketchup belong in the fridge, or the cupboard? A: has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth  Q: What type of mold can grow on ketchup? A: For something to spoil, it needs to be colonized by bacteria or fungus spores  <sep> FOLLOWUP_Q: What can happen if I eat ketchup that is spoiled?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-95614f71dd054a18b7f8cd32b2f0cce1",
            "input": "CONTEXT: I'm specifically answering your question \"Is it okay to use a microwave in convection mode without the turntable?\" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the \"convention only\" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: Yes  Q: Even if my microwave doens't have a stop turntable button? A: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven  Q: So can I remove it altogether and use just an oven rack ? A: You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep> FOLLOWUP_Q: Will it result in uneven baking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-189a2b62d87f49c6900c8c78cd57a78b",
            "input": "CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home?###Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. A: There could be two factors involved. First, the freshness of the celery  <sep> FOLLOWUP_Q: At home, you cut celery and store it in water in the refrigerator, and eat it. It does not taste amazing.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d8b17a96a0014a179e088b055255d6a0",
            "input": "CONTEXT: Non-sweetened almond milk is probably what most people on low carb diets drink, when they drink it. It has < 1g of carb per cup.Personally, I completely stopped drinking milk because of carbs years ago and I don't look back. I only drink a little bit of half and half with coffee, and even though it still has carbs, it's so little that it makes little difference.  <sep>  Q: What kinds of milk are low in carbs? A: Non-sweetened almond milk is probably what most people on low carb diets drink  <sep> FOLLOWUP_Q: What about coconut milk?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0f3c7757fca04f50b41b5f4b8ff85472",
            "input": "CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search \"coffee roast level chart\". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans? A: you can roast the beans some more. However the results will probably not be great  Q: Would roasting it in the oven work the best? A: A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best  Q: How would I use a wok to roast coffee beans? A: Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them  <sep> FOLLOWUP_Q: How do I know when they're burnt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9012479871234d6b82168fa9144459a9",
            "input": "CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: Should I preheat the pot if I am going to make soup or put in the ingredients and heat it all up together? A: This will be a lot easier to do with a hot pan  Q: So I heat the pan and then add say vegetable oil or I put the oil in when its cold? A: browning the ingredients before adding the liquids will develop more flavor  Q: What if I am reheating a soup that I have in the fridge? A: when reheating soup, it won't matter much  Q: Should I reheat it on low or high heat? A: If you get the pan too hot before you add the soup, you could get some spattering, but that's about it  Q: So oil first and then other ingredients to get the best flavor? A: If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid  <sep> FOLLOWUP_Q: How long should I heat the pot for before adding the ingredients?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8bafb1d34faf4c7ba4cad55278c32c40",
            "input": "CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see.  <sep>  Q: As a consumer in the UK, how can I choose well marbled beef? A: With online meat shopping in the UK you have to go with the reputation of the source  Q: Does the marbling make the meat greasy? A: I would recommend you try local butcher shops  Q: I love a good steak, what cut is best? A: most of the time you do get what you pay for  Q: If I buy online will they trim the meat as well as if I bought it locally? A: there's no grading system which you can refer to  <sep> FOLLOWUP_Q: Is the shipping expensive if I buy online?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a7a6510946464f5faa956a10fc10114e",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d950e7b793e745849fe00f6224251ff0",
            "input": "CONTEXT: The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked.Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin.Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread. (muffins, cake, etc.)  <sep>  Q: Why does over-stirring the muffin mixture result in tough muffins? A: Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread  Q: In muffin recipes, the instructions often say to stir the mixture till \"just combined\", what exactly does this mean? A: Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin  Q: How do you know if you did too much stirring? A: The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked  Q: So there is no way to tell before baking it? A: e easiest  <sep> FOLLOWUP_Q: What does the mix look like if stirred correctly?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0d13b25048e84d3fbc9797c9b649c38a",
            "input": "CONTEXT: Here's a quote from the short section \"Stir-Fry\" in the Gargantuan work \"Modernist Cuisine\": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry (\"bao\" in thai - I think), the hotter the better. But there's also non-professional \"chow\" stir-fry, which is, in \"Modernist Cuisine\"s words, more like a \"covered saute\". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: what is best for stir frys? A: So for professional stir-fry (\"bao\" in thai - I think), the hotter the better  <sep> FOLLOWUP_Q: at what temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c6f569af3aa84507a8aef5ea2ea7b5f1",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallow get so puffed up in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid  Q: How big can they get? A: 1 mL of water becomes ~1.36 LITERS of vapor  <sep> FOLLOWUP_Q: Do they ever get so big they explode?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-214903097f1d4cf39ee5c12fad848496",
            "input": "CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  Q: Will they still have a crispy outside? A: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large  <sep> FOLLOWUP_Q: Ok, and making them smaller won't make them dense?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-92865463c4864b65927e176f34475bb2",
            "input": "CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup.  <sep>  Q: How to get a thicker soup from watery tomatoes? A: You can add quite a lot of tomato paste/puree  <sep> FOLLOWUP_Q: I've read that one could use tomato paste/puree as a thickener, and still keep a rich tomato flavour. But what would be the right dosage of paste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f7dffafb8e234b849d64e63702c5615c",
            "input": "CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective  Q: Which would be more helpful to prevent spoilage, continuously simmer or refrigerating it? A: keeping the soup hot would be more effective  Q: Should it also be refrigerated? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup  <sep> FOLLOWUP_Q: Are there any other recommendations to prevent spoilage?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-601fa5cb786046cd9ce23f5c50210576",
            "input": "CONTEXT: The brown color of the stock comes from the cooking method, not the kind of bones, a chicken stock cooked in the \"brown stock\" method can be as dark as what we expect beef stock to be.Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop.One of the most important parts of brown stock is to add tomato to the vegetable mix, either finely diced or more often tomato paste. Cooking the tomato to a dark brick red will round out the components needed to make a very dark stock. Whether you roast all the ingredients together in the oven or separate the vegetables to the stove; deglazing everything as you did helps the flavor, color, and of course makes cleaning the pans easier :)  <sep>  Q: Why did my brown beef stock end up yellow? A: The brown color of the stock comes from the cooking method  Q: Ah, I see. What is the best method? A: Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop  <sep> FOLLOWUP_Q: Brown them, like with a broiler, or fry pan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fd450a05e125491897ade9b504f3ff93",
            "input": "CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: I was wondering how to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Is there anyway I could do to prevent these egg shells from getting in the egg in the first place? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  Q: Well how should I crack them then? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep> FOLLOWUP_Q: Is there any other way to remove the egg other than using the shell itself?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3f7e50162bd44eea9317c48ca4c85863",
            "input": "CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How do you know if whitish chocolate has bloom? A: Either tends to look like a chalky coating, not very thick, definitely not fuzzy  Q: What are other signs that the chocolate is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: Will the chocolate taste different if it's spoiled?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c96f66e3dfa4468daa1d4a5739751cc0",
            "input": "CONTEXT: The claim is probably based on the higher melting point of hydrogenated vegetable oils. While butter melts between 90F and 95F, hydrogenated oils can have melting points up to 120F. This can give an advantage when baking as proteins begin coagulating at around 120F and starches start to gelatinize around 130F. This is easily observed in cookies: cookies made with all butter will spread much more in the oven than cookies made with shortening as the butter has completely melted long before the starches and proteins begin to catch up.In something like a cinnamon smear using butter, if your oven temperature is lower than expected it can cause the butter to melt out the bottom of the cinnamon rolls, carrying a lot of the sugar and flavorings with it. This leads to empty rolls and a layer of toffee on the bottom of the pan.To say that one fat is better than another is very subjective though. While hydrogenated fat has an advantage in melting point, butter has much more flavor. You can also counteract the low melting point of butter by adding a starch or protein to the smear to help bind it, or by mixing butter and shortening together for the smear. Since margarine is usually a blend of oils, this also means that your baking results will be dependent on the blend of oils in your specific product.  <sep>  Q: Should I use butter or margarine for cinnamon rolls? A: In something like a cinnamon smear using butter, if your oven temperature is lower than expected it can cause the butter to melt out the bottom of the cinnamon rolls  <sep> FOLLOWUP_Q: what if I just put the butter on the top?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-af41d9df4d184a4fb26af00ee5ff3aba",
            "input": "CONTEXT: Assuming you didn't do some kind of \"flavor injection\" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with \"Bad Duck.\"Cooking the bird slowly seriously reduces the possibility of a \"hot spot\" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell.  <sep>  Q: What could make a dust taste bad when kept in the oven? A: Cooking the bird slowly seriously reduces the possibility of a \"hot spot\" causing some kind of local taste variance  Q: What do you think make it smells bad? A: unpleasant smells are almost always related to bacterial issues  <sep> FOLLOWUP_Q: What can i do to prevent these issues?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8529b5da1dcc478eb9fa78567853368a",
            "input": "CONTEXT: No, it's not true. It will not change the way they cook. Noodle cooking times vary by what they're made out of and by thickness, not by the length of the noodles.The kids and I seem to prefer eating shorter noodles and dodging the hassle of spinning the noodles, but when there's company over we tend to do it the classic \"right\" way. No difference in taste.  <sep>  Q: Does splitting spaghetti in half change the taste? A: No difference in taste  <sep> FOLLOWUP_Q: Even if I split the spaghetti before I cook them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b38c109d23af481586862a19b97d63b6",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Is it bad to refrigerate leftover potatoes? A: Refrigerating cooked potatoes is perfectly safe  Q: How long can I keep potatoes in the fridge? A: In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns  Q: Where should I store my raw potatoes? A: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks  <sep> FOLLOWUP_Q: Are potatoes nutritious?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c5c825eac584437c92a1d6e2758be3d8",
            "input": "CONTEXT: I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream.  <sep>  Q: Can ruined whipped cream be rescued? A: but I don't think it would be worth the effort  Q: What’s the process? A: heat it up to melt the butter, re-emulsify it into cream and then beat it again  Q: Can it be Re emulsified?###Or am I better off starting a fresh batch? A: re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort  <sep> FOLLOWUP_Q: So you recommend restarting a new batch?###How long can a batch of whipped cream last in the fridge?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-73db6dcf625043b9b3873bd27996de60",
            "input": "CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions.  <sep>  Q: How do I choose to avoid brown stringy fibres in avocado? A: The way to avoid this is to plan ahead  Q: What do you suggest is a good timeline to avoid them? A: Buy your avocados when they are green and very hard. Try to select ones that have not been abused  <sep> FOLLOWUP_Q: Alright. And how long should I wait before I can use them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-380b658a09774075b7c6a2fcb18b81de",
            "input": "CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long should I cook chicken for best results? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it  Q: Do you have any advice on cooking methods? A: Roasting in the oven or braising in a stew  Q: Do you have any other advice on cooking chicken? A: Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it  <sep> FOLLOWUP_Q: How do I know if the chicken is fully cooked?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fc27062bc1d845a9b8ea2e979a89809c",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  <sep> FOLLOWUP_Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-52a94c6e242a49bf8c422e5f5a31a6a1",
            "input": "CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: what impact does a sugar have on ice cream? A: if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone  Q: does the type of sugar influence on the freezing point of the mixture? A: For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars  <sep> FOLLOWUP_Q: I am really interested in theoretical fundamentals of ice cream making what is a tip you can give me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-87229a83c5cd4da5b7d76a38e0f83246",
            "input": "CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: Ways to displace liquids while cooking A: There are many kitchen utensils which will work. My favorite will be canning jars  Q: What can I use that won't displace the flavor? A: metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement  Q: Which utensil will have the least amount of juice stick to it? A: canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned  <sep> FOLLOWUP_Q: Should I use a slow cooker to store it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9991cb368ccb405796420b6b97b4c678",
            "input": "CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it.  <sep>  Q: Black spots in porcelain coffee mug?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cd334c4609fa4cba994d8091daea8c4e",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  Q: So you recommend any specific type of beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  <sep> FOLLOWUP_Q: Do you recommend dry beans or canned?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f0b789b69d9b440d86154b1ec614b399",
            "input": "CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: a manual meat slicer is good for doing what types of cutting?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4445e65479e04e9b86cae9334eb95ffa",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: What is the right way to defrost roux? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  Q: The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating. A: To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux  Q: Should I warm the milk up and then add the roux? A: To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux  <sep> FOLLOWUP_Q: How long does frozen roux last in the freezer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f890c77b4529460a88a906f4c4528063",
            "input": "CONTEXT: I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.  <sep>  Q: What to do with ginger leftover from ginger ale production? A: I have used excess ginger by candying it  <sep> FOLLOWUP_Q: some kind of candy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-eb9e942adeec41768326faac3b21d5a8",
            "input": "CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  <sep> FOLLOWUP_Q: what is the purpose of adding oil or butter to the dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-50109c78b4c1448aa064c4ac515e83ae",
            "input": "CONTEXT: To clarify: forced-air (a/k/a \"convection\", a/k/a \"fan bake\") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature.  <sep>  Q: When should I use the convection bake instead of the regular bake? A: To clarify: forced-air (a/k/a \"convection\", a/k/a \"fan bake\") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is  <sep> FOLLOWUP_Q: Should I use it for everything, then?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4f4fa35b54984a9c9a03f8985ec390df",
            "input": "CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of \"It's not good yet\" - it can come from \"not enough seasoning\" or from \"not enough salt\", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty  Q: Should I add a bit more of MSG then, or will that mess up the food chemistry? A: When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it  <sep> FOLLOWUP_Q: Can you explain what a measured \"knife tip\" is, like a 1/4 teaspoon perhaps?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a99e6635b1ba49fbb53ac83cfdcc605e",
            "input": "CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu for 10 people. I want to start off with an appetizer. any suggestions? A: If I have to cook for a big group, 9 times out of 10, I go for scampi  Q: That sounds great? what is in it? A: I make it as an entree  Q: That sounds great I will do that. Now I am Italian and was wondering what pasta second courses you could recommend? A: Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course  Q: I was hoping to make my second course the main course. Any other ideas? I would like something more filling. A: But if you use scampi as the second course, I'm not sure what to serve it with  <sep> FOLLOWUP_Q: I think I will start with bread and then do the scampi with rice as the second course. any recommendations on desert?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f8498318cf8645f59426801fb9690335",
            "input": "CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: How is butter used in fudge?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-968e5d6a446442d182cb25d0c9d12d05",
            "input": "CONTEXT: The article you linked to references this dish as \"Wiener Schnitzel\". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. \"Wiener\" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes.  <sep>  Q: What is a Vienna Schnitzel? A: he articl  Q: I have heard this term frequently used, but I haven't been able to find a definition, even in the extensive Wikipedia Article on Schnitzel. A: The article you linked to references this dish as \"Wiener Schnitzel\". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes  Q: Do you have a good recipe for it? A: Wiener\" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried  <sep> FOLLOWUP_Q: Where does it come from?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7d958e0b08354775bb5c42d7a32feb56",
            "input": "CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of \"It's not good yet\" - it can come from \"not enough seasoning\" or from \"not enough salt\", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty  Q: Should I add a bit more of MSG then, or will that mess up the food chemistry? A: When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it  <sep> FOLLOWUP_Q: Do you think that MSG and Salt are similar in appearance?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-40ae4584ee6b4e99bafe6241dd74a311",
            "input": "CONTEXT: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn. The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat). But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear).  <sep>  Q: Searing boeuf bourguignon###What is the best technique for searing several pans full of beef without burning it? A: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan  Q: O.K, thank you. What is the best way to control moisture loss? A: Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it  <sep> FOLLOWUP_Q: Is it better to use the oven after searing it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-be865d2ce08d4421bf6b9535d8c49979",
            "input": "CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A:   <sep> FOLLOWUP_Q: Do I need to tweak it at all?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1ae260148786439f9a723dce2f52446f",
            "input": "CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes \"bad\" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: How long does garlic last with the skin still on it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dd13a31fd7d3423081e81359b59f6dfa",
            "input": "CONTEXT: I've never used bhut jolokias but I love spicy vegetable oil. DO NOT just throw the peppers in a jar of oil. Apparently this is bad. Follow the much more helpful links in the comments that follow this and make the oil properly.Once you do this you can cook pretty much anything that needs a little (or a lot) of extra heat. You said you have other peppers so it might be interesting to set up a few jars with different pepper combos.Bonus: if what I've heard of these peppers is correct, you can probably make a low grade mace this way.If you're looking for something to do right away, I'd mix a very small piece in some melty cheese and throw it on some chips, burritos, pizza, or anything really. Spicy cheese rocks.Good luck and enjoy.  <sep>  Q: What can I do with Bhut Jolokia's? A: Follow the much more helpful links in the comments that follow this and make the oil properly  <sep> FOLLOWUP_Q: I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers.###Do you have any recommendations what I can do with them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2426befad0d140e6bda46e885122c0b0",
            "input": "CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d2cee0a6d62746ba97dec4ef7a6fae4b",
            "input": "CONTEXT: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough? A: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product  <sep> FOLLOWUP_Q: How long should I let it rest?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e89788b66a0444a49e3a00059dbf46d1",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  Q: So, from my understanding, there's like a minimum wait time when boiling, and then you pretty much just leave the lid on for a certain amount of time for it to cook. Am I doing something wrong? A: Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready  Q: What should be the total recommend cooking time for the rice? A: You only start the timer when it's boiled and you turn it down  <sep> FOLLOWUP_Q: I also used Nishiki short-grained rice when I did mine, is that a good choice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6ada6b54a6e24d3ea8d90b6eeb971928",
            "input": "CONTEXT: I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.  <sep>  Q: What to do with ginger leftover from ginger ale production? A: I have used excess ginger by candying  Q: So, there is usage for those leftovers, how? A: I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely  <sep> FOLLOWUP_Q: What portions of each do you do, when cooking syrup and ginger pulp?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-34fa4c3ff9b3482d9de6e78100766c18",
            "input": "CONTEXT: Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India. If you have reason to want to try this particular recipe, then try the recipe as written. There are thousands of beloved recipes for all kinds of chili. There is no reason to say, \"That one looks good, I'll do it just like that but omit a certain ingredient 'cause it makes me nervous.\" Your friend's advice is a bit odd to me because Garam Masala usually contains cardamom (sometimes black, green and brown)My advice is to either try the recipe as written, or find another with which you're more comfortable.Or come up with your own. There are no hard and fast rules when it comes to chili.BTW, I love cardamom in savory. I make a Vietnamese Beef Noodle Soup (Pho) that I crave if I haven't had it for a while. It wouldn't be right without cardamom.  <sep>  Q: Is it a good idea to use cardamom in chili?###I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before.### From my research, it seems this spice is used more commonly with Indian cuisine. I do love Indian food. In fact, a good Indian friend at work tells me he does use cardamom, but most usually for sweets. A: Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India  Q: But I wonder if the combination of cardamom and chili powder (and possibly cloves) will make my beef chili work.### Has anyone used this spice for anything other than sweets? A: I love cardamom in savory. I make a Vietnamese Beef Noodle Soup (Pho) that I crave if I haven't had it for a while. It wouldn't be right without cardamom  <sep> FOLLOWUP_Q: any other suggestions for me",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bb8e74bbfe8342e7a4db69d4a4c822e5",
            "input": "CONTEXT: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible.  <sep>  Q: What are these white 'bits' in my nutella A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion  Q: Do the white bits indicate that it's unsafe to eat? A: I wager you can convince yourself this nutella is right edible.  <sep> FOLLOWUP_Q: Would you eat it with these white bits?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1a150dac5dc44411badeee918a6190da",
            "input": "CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in  Q: I wonder if a pear and almond tart would taste OK with maple syrup? A: think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey  <sep> FOLLOWUP_Q: I wonder how chocolate chip cookies would taste with maple syrup?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-83bd9c655c334aa6acae688e39e8c0f7",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Carbonated drinks in cocktail shakers, any ideas ? A: bartenders do not shake carbonated beverages  Q: So do you shake everything else and mix the carbonated beverage? A: The carbonated sodas are always put on the top of the glass after pouring  <sep> FOLLOWUP_Q: Will adding this last cut the foam from a shaken drink?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9bc06b71def64fe6b53b0d3636fbf613",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: Why was there not enough foam in my garlic foam with soy lecithin? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam  Q: This was my first attempt at making a foam using soy lecithin do you think that will help? A: If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral  Q: I used an immersion blender do you think that made a difference? A: Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it  <sep> FOLLOWUP_Q: For now, I put the foamy mixture in the fridge, is there a way to salvage and get more foam?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e72c8fd0d2e74d56b1fe88cb6a89c525",
            "input": "CONTEXT: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air. However, putting it in the fridge for a short period of time will simply speed up the cooling process as you put in your question.  <sep>  Q: Can I cool my toffee in the fridge? A: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air  <sep> FOLLOWUP_Q: Is there any other way that can help cool toffee faster ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-217b6bfa49754f22918445696d012465",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  Q: What is the difference in preparation between caramelized onions and crispy onions? A: Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan  Q: What is the difference in flavor between caramelized and \"crispy\" onions? A: Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet  <sep> FOLLOWUP_Q: Is there a difference in texture?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-24eac25c68134f2b855639f175703fa5",
            "input": "CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: Do you have any advice on how best to store cupcakes? A: you should store them in a air-tight jar  Q: Would that be in the fridge or at room temp? A: store the jar in a cool place in the house. The fridge is to moist for storing cupcakes  Q: How long do you think they'd stay fresh if I follow your advice? A: I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  <sep> FOLLOWUP_Q: Should I freeze them before or after frosting them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bea469df301f4d7d8791c5715d22ec69",
            "input": "CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150°C until the centre is 10°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  <sep> FOLLOWUP_Q: I have usually grilled so it is not cooking in the juices and I thought might be healthier?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8f5cfd23fd0d477c97aa584074dbda97",
            "input": "CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs...  <sep>  Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture  Q: I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom? A: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good  Q: They're soft on top and are crunchier at the bottom. They taste fully cooked and good, but not exactly like cookies should right? A: if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe  <sep> FOLLOWUP_Q: So you don't think I cooked them wrong?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ca8f30b859f44e559bdc8e3b96808fea",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: What can I do to avoid so much waste? A: If you're just interested in avoiding waste, you can freeze the zest  Q: Good idea. Any other suggestions? A: A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water  <sep> FOLLOWUP_Q: What types of things do you put zest in?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2d04912dd9c644a7a58c2beae8dc7547",
            "input": "CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a \"ready\" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the \"pane\" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative  <sep> FOLLOWUP_Q: What kinds of soft fat works best?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2a38bcd808b0414f812275f45273ef23",
            "input": "CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being \"impossible to pour\" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can brownie dough sit?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8626a4fcf1e54a2badc1a6d9a6428c92",
            "input": "CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see.  <sep>  Q: As a consumer in the UK, how can I choose well marbled beef? A: With online meat shopping in the UK you have to go with the reputation of the source  Q: Does the marbling make the meat greasy? A: I would recommend you try local butcher shops  <sep> FOLLOWUP_Q: I love a good steak, what cut is best?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d5b9448b2097462bb7c9ec9812c33106",
            "input": "CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b93c7490a97d44288b69d347d144ab40",
            "input": "CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes \"bad\" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: What is the shelf life of a garlic bulb, with the \"skin\" still on, left in the fridge? A: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge  <sep> FOLLOWUP_Q: What would the garlic look like if it had indeed spoiled?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7694a0d075ea4dd68ee6103feb776e11",
            "input": "CONTEXT: The bottom of the 8\" pan is a bit less than half the size. For a 2\" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12\" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the \"never used\" cast iron pan needing some seasoning, but perhaps it's \"lodge logic\" pre-seasoned.  <sep>  Q: How much pizza crust mix should I use in a cast iron pan? A: I'd do the whole box, unless your deep dish isn't really all that deep  <sep> FOLLOWUP_Q: Is there any benefit to using a pizza pan instead of a cast iron skillet for baking pizza?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dedc51388ffb495b8b6dbcd5bcfd1be1",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone  Q: Can I do this myself without using a butcher? A: you could age it yourself if you have a climate control area to keep it at the correct temperature  Q: How long do I age it for? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving  <sep> FOLLOWUP_Q: What do I need in order to smoke it at home?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d553e724e8274854957fc3f5a1e44372",
            "input": "CONTEXT: The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin, although I would recommend checking between 20 and 25 minutes with a toothpick. In my experience mini-cheesecakes were cooked until set entirely in the middle, but if your recipe is for an NY-style cheesecake that seems to wobble a bit, things might be different.  <sep>  Q: I usually use a 9\" spring form pan for cheesecake. I want to now use muffin sized one. Do I have to change the cooking time? A: The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin  <sep> FOLLOWUP_Q: Do I still use a water bath?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-82bcbc9a70654d5c863b2138dc7f8c18",
            "input": "CONTEXT: The short answer is yes, you most definitely can but with a few caveats. First, if the skin has any significant amount of sugar on/in it from a glaze or cure it will burn fairly quickly and likely impart a bitter flavor before you are going to achieve the proper crisp a crackling is known for. Also, with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up so be aware of that. I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go.  <sep>  Q: Can I make crackling from cured ham skin?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3e46029d40ca46f4a7f61ef4c788799f",
            "input": "CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  Q: Can it be used as rice in all dishes? A: Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content  <sep> FOLLOWUP_Q: Is Arborio rice the same as paella?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-85e3e131cec34193b80359e1c522ba61",
            "input": "CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8b42f5475eb44645a1f3515d7020a711",
            "input": "CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: Carrot Pie: custard or stew? A: I can see this as being similar to a sweet potato pie  <sep> FOLLOWUP_Q: Should I make a custard for it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-00ab834a331e4ddfbc36402360cb2147",
            "input": "CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: What causes watermelon rind to rot? A: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight  <sep> FOLLOWUP_Q: How should I best store the watermelon so that it doesn't rot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-03d2a5ffd5c948a3bb7c57cfc4478624",
            "input": "CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: How much juice should come out when I'm curing pork belly? A: I find that the amount of liquid released from pork belly varies  Q: How can I tell if the meat is cured properly? A: use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week  <sep> FOLLOWUP_Q: I was only doing this process for five days. Do you think that was long enough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-067de5390ae74d1babee0fff3059c7b2",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What the difference between cooking vegetable curries in a pressure cooker and a wok?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-744aa70558644ff48cdc658edfe95bab",
            "input": "CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Is there a good reason to use glass rather than plastic for refrigerator pickles? A: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic  Q: Is there anything else I should keep in mind? A: is if you we going to can your pickles for extended shelf life  <sep> FOLLOWUP_Q: how long will they last in plastic?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ddd4f00b8df94fc39b5c34eeb4e198f4",
            "input": "CONTEXT: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak.  <sep>  Q: Should I Sous vide chuck roast or chuck steaks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c8cfe205c2d44fe98e6147491ca526df",
            "input": "CONTEXT: Most turkeys sold in the United States for Thanksgiving are frozen. It simply is not feasible for meat processors to process the huge spike in turkeys for the holiday and provide everyone a fresh turkey. Expect to pay a premium for a fresh turkey over a frozen one. If you buy a frozen turkey, from a quality standpoint it does not matter whether you buy a turkey a month out from Thanksgiving (now) or wait to buy the turkey later. You will basically get the same product.  <sep>  Q: When's the best time to buy a Thanksgiving turkey? A: If you buy a frozen turkey, from a quality standpoint it does not matter whether you buy a turkey a month out from Thanksgiving (now) or wait to buy the turkey later  <sep> FOLLOWUP_Q: So it's okay to buy a Thanksgiving turkey early?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-69e733f89307400baf545b4f571b0adc",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Can I use carbonated drinks in cocktail shakers? A: bartenders do not shake carbonated beverages  <sep> FOLLOWUP_Q: I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-66aaf53259f8490dbeaeb26bc47e94e2",
            "input": "CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later  Q: Does the coconut tend to be more oily? A: Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe  <sep> FOLLOWUP_Q: Hmm, doesn't really answer my question though.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4ae8f29a30e2493e9543bcbcb20b7181",
            "input": "CONTEXT: This isn't the \"quick\" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I \"fry\" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of \"mashing\". So, if you're more looking for less effort, than necessarily for \"quick\".. this could be your answer :)  <sep>  Q: How to quickly make refried beans (or thereabouts) using Kidney beans? A: This isn't the \"quick\" nor the healthy answer, but I personally do a twice-cooked system  Q: No matter how much or long I cook and/or mash the beans (while adding water), the skin never quite \"liquidizes\" ? A: I \"fry\" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour  Q: Do you think maybe I should use a different kind of bean for better results? A: Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east  <sep> FOLLOWUP_Q: Why do mine always seem tough and have strainy blobs?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-058970e75e534da8abf1253df9350e15",
            "input": "CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a \"normal\" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7ec8cdd5304747f8b1bca73bca32250c",
            "input": "CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  Q: So, metal skewers are definitely better than wooden? A: Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill  Q: Have you tried making kebabs on metal skewers? A: It is a good idea not to crowd your metal skewers with pieces of food  <sep> FOLLOWUP_Q: What about the cooking time",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ba8c6ecc77f2415ba8649b751e559a86",
            "input": "CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word \"Gumbo\" itself comes from the African Bantu tribal language which uses the word \"Ngambo\" for okra. In the plantation culture of the south \"ngambo\" became \"gumbo\" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice.  <sep>  Q: What is Gumbo?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c650fff8904d44e7b386deac33c36813",
            "input": "CONTEXT: Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes.The difference in texture and colour is noticeable after baking. The texture will be finer, and it will be whiter.  <sep>  Q: Why should I bake baking soda for making ramen noodles? A: The texture will be finer, and it will be whiter  Q: If I bake baking soda, whould I be creating hydrogen gas or presumably harmless water vapor and carbon dioxide? A: Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali  Q: Are there any safety concerns with sodium carbonate? A: the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes  <sep> FOLLOWUP_Q: What temperature should it be baked at?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e18ab6ff6e2b427faf93c7fc8eab513b",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  Q: I live in Poland so might not be able to get those, do you have any other suggestions? A: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket  Q: I could do with a couple of other suggestions if you have them? A: There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones  <sep> FOLLOWUP_Q: are the white ones appropriate for slow cooking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-da0b1f18123e49e19eb8cd300ca83eca",
            "input": "CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use? A: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well  Q: What is the best way to clean it? A: A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well  <sep> FOLLOWUP_Q: If the ceramic is damaged should the pan be thrown out?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6ee50f686eb541edb1d1b8c038e7847a",
            "input": "CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4\".The other \"trick\" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3\" thickness, then your cut should be no more than about 1/8\".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2\", maybe a little more than 1/4  Q: I use toothpicks to hold the wider part shut, but it still leaks out...do you use toothpicks? A: If you do it this way, you shouldn't even need to use toothpicks; I never do  <sep> FOLLOWUP_Q: What is the correct way to fold it to prevent the cheese from leaking out?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-04a13fcedf354421b3d2ece0536bd7dc",
            "input": "CONTEXT: Chocolate and cocoa powder are two different thingsFor drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fatFor the chocolate milk taste you generally want the milk fat favours, not the cocoa fatIf your cocoa powder is not bright enough, adding a little coffee will help, as will a little more roasting of the cocoa powder, but be careful, it burns quickly. I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener**In some countries you can buy \"extra\" or \"premium dutch process\" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour** The \"that tastes nice and different\" reaction  <sep>  Q: Any suggestions for making belgian chocolate milk?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-74338e8eb85e43df8a7c430d419f9249",
            "input": "CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like \"It should tear slightly as it falls from the beater\"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken  <sep> FOLLOWUP_Q: Why do many people find Chicken & Dumplings as their favorite dishes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cba2677462f74d92aa02f1a8b5f07698",
            "input": "CONTEXT: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark\". So \"almond bark\" (the coating) is a key ingredient in \"almond bark\" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words “make your own almond bark  Q: But do you think almond bark have almonds in them? A: So \"almond bark\" (the coating) is a key ingredient in \"almond bark\" (the candy with almonds  <sep> FOLLOWUP_Q: What are almond bark used for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9a9983fd0e9e4abd97fb93a673eaf630",
            "input": "CONTEXT: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well.  <sep>  Q: I'd like to make cakes, but where I live now doesn't have an oven. Do you know how I might be able to do that? A: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked  <sep> FOLLOWUP_Q: Do you know what other kinds of things I can bake in them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8ce2338c9871490d817fee9ef6b49cd7",
            "input": "CONTEXT: If you mean cleaning in terms of getting rid of the 'beard', use clean pliers and a lot of elbow grease. It's hard to pull that out.If you mean just cleaning the shells, use a stiff bristled brush and scrub.If you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator. The mussels should flush the sand out and replace it with cornmeal (never tried this method, but I've heard it works well.)  <sep>  Q: What is the best way to clean mussels? A: f you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator  Q: I've tried scrapping with a knife (scissors), but it's hard work and slow. Any other idea? A: use a stiff bristled brush and scrub  <sep> FOLLOWUP_Q: How hard do you have to scrub?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3b762639429f4563825129224fd9a742",
            "input": "CONTEXT: Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla.  <sep>  Q: What is the functional difference between imitation vanilla and true vanilla extract? A: it's difficult if not impossible for me to pick out the differences in baked goods  Q: Is there a detectable difference between imitation vanilla and vanilla extract? A: How much of a difference will depend on the quality of both the imitation and of the real thing  <sep> FOLLOWUP_Q: Won't the real thing be more pure therefore be more potent?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-12b27e6b923f4f27aa5031b964529cfd",
            "input": "CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs...  <sep>  Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture  Q: I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom? A: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good  Q: They're soft on top and are crunchier at the bottom. They taste fully cooked and good, but not exactly like cookies should right? A: if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe  Q: So you don't think I cooked them wrong? A: they're all good  Q: What else can be done that affects the texture of the cookies? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture  <sep> FOLLOWUP_Q: Do you have a prefrence on how your cookies come out?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c2aa01f097284166a88d3a6aff575f47",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  Q: How would I use it in something like mac and cheese? A: If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep> FOLLOWUP_Q: how can I prevent lumps?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dc8513e1d9334d4ba6318b610ddb2ca3",
            "input": "CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water  <sep> FOLLOWUP_Q: What is the best recipe to get the correct amount of foam with soy lecithin?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-54fcbb38895e424c8113089f0f0efcf6",
            "input": "CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and \"rest,\" about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge.  <sep>  Q: Making black bread in a microwave oven###I have received a few packs of dough mixture for German black bread from a friend (Vollkornbrot, black rye bread). All I have available to make it is a bread maker and a microwave oven###The bread maker is much too weak to move the heavy dough around, so I have to knead it by hand.###There remain some very doughy pockets, which seem only half baked to me. I'm turning the oven almost as high as it goes (around 240℃, according to display) and tried baking the bread for a longer time. I also tried to make smaller rolls instead, with the same result. Is it possible to make such heavy bread using such weak equipment? A: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time  <sep> FOLLOWUP_Q: what can I change to make it work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7c8bb0564955452bbda0380407f4cd56",
            "input": "CONTEXT: The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked.Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin.Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread. (muffins, cake, etc.)  <sep>  Q: Why does over-stirring the muffin mixture result in tough muffins? A: e eas  Q: Why does over-stirring the muffin mixture result in tough muffins? I ask questions and you use what you have on the page to answer. A: Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread  <sep> FOLLOWUP_Q: I do I know when I have stirred enough?###how do i?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b167c55095ba4ecca7e3c42bf3e5c169",
            "input": "CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called \"fortified wines\" — they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular \"corked\" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port — that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrée sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled \"dry\" or \"sweet\", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes? A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  <sep> FOLLOWUP_Q: How long then should I soak the fruit?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bbf195d301ba43f4afe42de7ec9854f6",
            "input": "CONTEXT: The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked.Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin.Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread. (muffins, cake, etc.)  <sep>  Q: Why does over-stirring the muffin mixture result in tough muffins?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d3c08204ab2a4ac1a4c6fb023e716e53",
            "input": "CONTEXT: I suppose the Belgian \"curry ketchup\" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders  <sep> FOLLOWUP_Q: Do you think its possible to make curry ketchup with regular ketchup?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a39e5cc303274aa6bc668aeb15d05ec7",
            "input": "CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  <sep> FOLLOWUP_Q: What are the additional risks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7f3ca802f1a943009d7644179612ca6e",
            "input": "CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.  <sep>  Q: How do I make panko stick to chicken for frying? A: Dredge first through flour, then through (well beaten) egg, then through panko  Q: why do I use the flour? A: Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour  <sep> FOLLOWUP_Q: can I had seasoning to the breading process?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-398e6bf4796e44b2bc637dbfe4b9a6e2",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  <sep> FOLLOWUP_Q: So I should suck the air out of the packaging?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3049a604b7a6457ba8fad44c1514b118",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: What is the process that's used to temper the chocolate?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7e70ad18e6c24a1db39a2315396c56e8",
            "input": "CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d7ca44cdb0f44ba7a4217e4b4b669291",
            "input": "CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight  Q: I left it on the kitchen table but it was out of the light. Any other reasons? A: Another possibility is that it was just past its date  Q: What about the temperature of the room? A: room temperature easily goes above 30, and even above 34-5 on certain days  Q: Is it edible if the white pith is rotted? A: There isn't really a way to tell if this is near or not without chemical analysis  <sep> FOLLOWUP_Q: Is there a way to tell if it is ripe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-dbec98a6517944558974dec0a35691c2",
            "input": "CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  Q: What is one way to cook the pigs cheeks? A: One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f  Q: Besides that method, is there another way to cook pigs cheeks? A: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way  <sep> FOLLOWUP_Q: What's the best method to cook pigs cheeks?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-01225b6815f5445c86707c01681a733f",
            "input": "CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice  Q: How do I get the most juice per orange? A: it depends on the orange and type of orange  <sep> FOLLOWUP_Q: What type of orange do you reccomend?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-61eb1d286ef7477fa0e1b90072f11ca0",
            "input": "CONTEXT: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.Absolutely never use raw chicken or pork meat!  <sep>  Q: Hi there###What makes the raw meat in this recipe not dangerous? A: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens  <sep> FOLLOWUP_Q: Wouldn't the lemon affect the texture of such thin meats or is that intended?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4d4093b9a369462384fe58996bbebbbb",
            "input": "CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1d416fe697a1475e81b890a9e4c0e514",
            "input": "CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: What is a thorough way to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  Q: We've had it for about 6 months now and I'm noticing pink mold...will it remove the mold? A: will kill off any organics growing on it  Q: What might be causing the pink mold? A: In my experience, the pink stuff is a mold  <sep> FOLLOWUP_Q: How can I prevent it from building up like it does?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-232c6e6843d04a1d99dfe6c432c333ae",
            "input": "CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search \"coffee roast level chart\". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: Will roasting it in the oven help?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-494efb00c91540fa8d351d75b785608f",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors  Q: Should the be washed first? A: Next time maybe pour lentils into water; either way, no harm to finished dish  Q: How can I prevent this from happening in the future? A: Next time maybe pour lentils into water  <sep> FOLLOWUP_Q: Is there anything else you can tell me about cooking with red lentils?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a6243224d1694ded987e5edd6c7e0a9c",
            "input": "CONTEXT: Are you absolutely certain that the \"grittiness\" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  Q: Is that with the pre-shredded cheese? A: If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano  <sep> FOLLOWUP_Q: Do you have any suggestions as to where to get an inexpensive yet still good block cheese?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-08b5ca6c761446c98f5dd062fe9a4496",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Won't the leaf cook much faster than the rib? A: the ribs and leafy bits cook at different speeds  Q: Would I prepare it the same way if I wanted to use it in a stir-fry? A: I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook  <sep> FOLLOWUP_Q: Should I season the bok choy?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3254a6b39ec641e7ad99931222a7935e",
            "input": "CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Can I substitute skim milk for whole milk in a caramel recipe? A: You can but the result will be much thicker than that with the whole milk  Q: When using skimmed milk what else do I need to consider? A: that will most likely change the taste as well  <sep> FOLLOWUP_Q: How will the taste change?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-518b0f8c6540496497f015b4fb5bec87",
            "input": "CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: You can let it ripe at room temperature  Q: How can I tell when it's ready? A: When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel  Q: Should it be refrigerated after it's ripe? A: If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively  <sep> FOLLOWUP_Q: What will be the negative effects of the refrigerator on the mango?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-722a1bca144b4bc6bbd4ab6628a05d75",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  Q: How do I get them crispy? A: Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly  <sep> FOLLOWUP_Q: Do I do them the same way that I do caramelized just longer/",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a44f38ec62b948e2a9b9350efa5ef0d7",
            "input": "CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: I love mixing drinks in cocktail shakers but wonder if I use carbonated drinks in this is a good idea? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  Q: So you are not aware of any recipes that uses a little soda water in a shaker? A: The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix  <sep> FOLLOWUP_Q: So I should never add a carbonated drink to something I plan mixing in the shaker?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f412df91bcb64dd0b5becf685b448350",
            "input": "CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5cf0a29ead544d48819b3b20e1f928df",
            "input": "CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  Q: So I should suck the air out of the packaging? A: A different type of bag (an \"oxygen barrier\" bag material) or package (glass jar, or metal can  Q: Do you think it is just the oxygen? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  <sep> FOLLOWUP_Q: Is there anything else I should know?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cfb8a7cc77d44d6bba5e31283660dd26",
            "input": "CONTEXT: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my \"local\" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.  <sep>  Q: What kind of flour is needed for strudel/fillo dough? A: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill  <sep> FOLLOWUP_Q: Where else can I find it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-81448a176266486a829bb8ffcffa6615",
            "input": "CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  <sep> FOLLOWUP_Q: Can I use something like egg whites to keep it attached?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1611036c006b46bcb8b97eaa532dc057",
            "input": "CONTEXT: I work in a fine dining restaurant, and the standard implement is a bench scraper AKA a dough knife AKA a bench knife. It's basically a stiff, 6\" wide sheet of stiff metal with a handle, and can pressed or rocked down on the counter to cut dough into portions. It can also be used to move shaped bread or rolls, cut pastry, fold sticky doughs, and scrape off the counter for cleanup. They're not really knife-sharp per se, but the metal is narrow enough to cut dough well, and a knife would go dull against the hard surface anyway. The best models have measurements engraved into them, so you can consistently size your products, and will stand vertically on the handle (for icing cakes).Now, for SLASHING risen breads before baking, the correct tool is something called a lame, which is basically a razor with a handle. Or, you can just use your really sharp chef knife (your chef knife IS razor-sharp, right?) and spritz it with pan spray to keep the dough from sticking.  <sep>  Q: What's the best type of knife [and/or method] for cutting raw bread dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b0e9c07fff0c4e2c8bbb7394b3b7dc51",
            "input": "CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour  Q: what about baking them what is the advantage there ? A: I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake  <sep> FOLLOWUP_Q: How an I season my meatballs ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4cfc88822b664d27af30b61116e6daf0",
            "input": "CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Sp  Q: How big can they puff up? A: Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further  <sep> FOLLOWUP_Q: How long do you put them in the mircorwave for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-08c40cc095ae43d3ad8aaa6f7cc74857",
            "input": "CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why should I pre-mix baking soda into 2 tsp of milk when making cookies? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  Q: Will it affect the taste of the cookies, or just the texture? A: It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount  <sep> FOLLOWUP_Q: Are there any other ways to prevent clumps in cookies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-acbb7f8bdcfa432e976aaa41b3b46b48",
            "input": "CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: try some ketchup  Q: Why ketchup? A: It might be there for body, but more likely for the umami kick that tomato past helps with  <sep> FOLLOWUP_Q: How much ketchup should I use to substitute if I need 2 TB of tomato paste?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-11429b16956c4e509991f4694e410e5e",
            "input": "CONTEXT: Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably but most chefs prefer flat leaf as it usually has a more distinct taste. That is going to be up to you and your preference. Curly parsley provides a more unique and visually interesting look when you're talking about garnishes but putting a sprig of parsley on a plate is what would be called a \"non-functional\" garnish. Aside from adding a bit of green it serves no purpose as very few people I know will pop it in their mouth and eat it. You're better to sprinkle with chopped parsley or herbs that can help enhance/accent the flavor.Curly parsley is also visually appealing used in a parsley salad due again to the ruffled edges.I usually use flat-leaf if available, then curly if flat-leaf isn't available. Under no circumstances (except if you just need a touch of green dust) do I recommend using dried parsley. Clippings from the underside of yor lawn-mower probably have more flavor. Same goes for dried chives.  <sep>  Q: Parsley: flat-leaf or curly?###How do I know when to use flat-leaf or curly-leaf parsley?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-acef8084bb8e485c991d96f4250812b9",
            "input": "CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough  Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough? A: The Pan sounds as it might not have been hot enough  Q: However, after about 10 minutes, the outside color had not changed much, and the inside was still raw after cutting it in two pieces to have a look, what heat setting to cook it at? A: I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side  <sep> FOLLOWUP_Q: Hm, well, the steak doubled in height while cooking, Is that a sign of cheap meat with too much water?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f51e8b88c6744a568f4b45c3269d48d3",
            "input": "CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: Have you tried frying eggs on a large scale? A: Surprisingly, an egg is the most difficult thing to cook  Q: So, can fried eggs be fried in advance? A: I doubt this could be done  <sep> FOLLOWUP_Q: Do you know if eggs can be reheated after being fried?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-92b61d84845a4a4b8ba40065d637afdc",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: What exactly does that mean. A: This means that it has been mechanically emulsified to prevent the butter from separating  Q: How can I tell if the cream is homogenized or not? A: It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters  <sep> FOLLOWUP_Q: Is there any where I can look to find out if my cream has been homogenized then?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bcd14e1ec184402b810b3f08811ab7af",
            "input": "CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans.  <sep>  Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans  Q: When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this? A: You may need to add more oil, say a generous tablespoon  <sep> FOLLOWUP_Q: i still need more explanation on How do I stop the pressure cooker from clogging up when cooking lentils?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f6a0f311e9314f1d89c25f3e74e4587e",
            "input": "CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100°C (212°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop  <sep>  Q: Why is water often added to the eggs when making omelettes?###Hello? A: This keeps the cooking temperature to less than 100°C (212°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting  <sep> FOLLOWUP_Q: Doesn't that make it too wet?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-49b5a75c429e4d98b452194d2b423ddd",
            "input": "CONTEXT: You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fridge to slow the fermenting, if you can. Crocks may be wrapped in burlap, palm dry, & kept wet in a cool shade place with breeze. Cloudy days are a big help. Place a plate on top of crock to keep insects dirt out. So it can be done with care. I'm in the South Phillipines, and it seems to work on the shady side of the house under the second floor A.C., where dripwater hits a wrapped crock, along with the breeze in the monsoon season.  <sep>  Q: Hi there, I've got a question about pickles A: You need to ferment  Q: I'm living in a tropical region, and I've heard that warm temperatures are not conducive to pickling, is there a way I can still ferment pickles in the heat? A: you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C  <sep> FOLLOWUP_Q: What is the ideal temperature for fermenting?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-396590782da941e4b4b8cd0b011c4739",
            "input": "CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really  <sep> FOLLOWUP_Q: Is there any objective way to determine when it's properly cooked?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bb60c55dff574b79808c4ef26e652160",
            "input": "CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: How would I add garlic flavor to yogurt? A: If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort  Q: What other flavors would be easy to use? A: The commonest flavours are mint or chilli  <sep> FOLLOWUP_Q: What would I serve with those flavors?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1e21c7ab8c664a4b969664e2440375f6",
            "input": "CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the \"stuff\" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name \"semifreddo\" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Okay. Can you elaborate? A: The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much  <sep> FOLLOWUP_Q: hmmm. okay###So any suggestions for me",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-64649853fcd1450aa439d75241587893",
            "input": "CONTEXT: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well. It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air.In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra.Its harder to tell from the description, but you may also be over baking the quiche. You want to cook it until the center just barely jiggles, about 180 F / 82 C.  <sep>  Q: Why is my quiche always coming out rubbery? A: It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air  Q: I have been whisking them before hand, should I not be doing that? A: In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra  Q: Ok thank you.###Are there any fillings that would cause this problem? A: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well  <sep> FOLLOWUP_Q: I can just do cheese trials! Do you have any advice on cooking times?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d36d29965f9046ddad6d7348750b1a9f",
            "input": "CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes  Q: What exactly is Asafoetida? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense  Q: Can I use it as a main ingredient? A: This is lovely when done subtley and kept in the background  Q: Are there any medical benefits? A: it's claimed digestive properties  <sep> FOLLOWUP_Q: How does this add to the food taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c3920de4b2474ea2a1597f7d98fafbae",
            "input": "CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter  Q: I see, but is there such thing as a \"foodservice-grade\" electric carving knife. For roast not deli meat. A: its uniformity and speed cannot compare to the slicer  <sep> FOLLOWUP_Q: It's possible that they just go by another name (e.g. foodservice immersion blenders are often called \"power mixers\"?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c58b3d14a56441d6a4e6fc065c44e487",
            "input": "CONTEXT: As commented by SAJ14SAJ, you can dust the apple pieces with some of the cake mix. There is no need to change the proportions asked for by the cake mix box. You also do not need to cook the apples ahead, but you can slice them quite thinly or cut in small pieces to ensure that they are cooked enough.  <sep>  Q: I'm using a spice cake mix. I know how to keep the apple bits evenly spaced by using flour, should I increase the liquid because of the flour? A: There is no need to change the proportions asked for by the cake mix box  Q: Should I cook the apples (at least partially) before dusting and adding or will the cook enough when baking the cake? A: do not need to cook the apples ahead  Q: could I use some of the dry cake mix instead of flour on the apples? A: you can dust the apple pieces with some of the cake mix  <sep> FOLLOWUP_Q: Should I dust the nuts with cake mix if I decide to use them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-10bc2f5c99b5449f996447ca1dced52d",
            "input": "CONTEXT: This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.If you're storing short term, up to maybe a week, refrigerate it.If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3–4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0°F/-17°C or below.  <sep>  Q: Should a Pound Cake be stored in the fridge or the freezer? A: This is going to depend on how long you want to keep it for  Q: How long will it stay good in a refrigerator? A: If you're storing short term, up to maybe a week, refrigerate it  <sep> FOLLOWUP_Q: How long will it last in the freezer?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cc619a1ec61345b397dfceb76dca52d1",
            "input": "CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction  <sep> FOLLOWUP_Q: What are the circumstances where you would choose one method over the other?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-29bd3a51dcdd4d0096c4554714037985",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag  <sep> FOLLOWUP_Q: Will the texture and taste of the turkey still be good after freezing then thawing?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-50c6d3c7741740498efaf0e3ed65469d",
            "input": "CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does the rum offer to the recipe? I ask because I'm not sure I want to buy a whole bottle of dark rum just for one recipe.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-27571f7f313b4552b49fed7ae92983ef",
            "input": "CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the \"tips\" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish \"flakes\" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: To answer your main question, you can bake very just about any type of fish  Q: Which fish has the most flavor? A: So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there  <sep> FOLLOWUP_Q: Which fish pairs with white wine the best?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fca4ca2de34d4c19a6fd50b95a1c3ea9",
            "input": "CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  Q: How does it differ from hickory, apple-tree or pecan? A: Pecan and hickory are stronger than apple, but milder than mesquite  Q: What would you pair with hickory? A: great for pork or poultry, and work just fine with beef  <sep> FOLLOWUP_Q: What would you pair with Apple-tree",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-24ef31047b4647359b93530d5ea7ad23",
            "input": "CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: How can I make my pudding thicker?###How much corn starch do you recommend using? A: Cornstarch starts thickening at about 205°F/95°C  Q: Okay, do you think that if I use an electric beater that would help? A: Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred  Q: Ok any advice on avoiding burning the pudding? A: Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring  <sep> FOLLOWUP_Q: What do you do to prevent your pudding from being too thick?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-78138ab7c760413cac5187816def071c",
            "input": "CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: do you know anything about Salt stick dough and shaping?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-84039cb19e3e44868e705cc8c5e852f3",
            "input": "CONTEXT: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue.  <sep>  Q: What caused my meringue to fall after adding cocoa? A: Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse  Q: When do I add it? A: add the cocoa powder to the liquid egg whites, and then whisk it all together at once  <sep> FOLLOWUP_Q: What amount of cocoa powder?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a475dc429d8144c88c243d2691f348be",
            "input": "CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy? A: eco  <sep> FOLLOWUP_Q: For how long does it need to use in the Microwave?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-026446bf98aa46899e763e1872dde4f8",
            "input": "CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: oil temperature is too high or your fritters are too large  Q: What advice can you give me on temperature and size? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  Q: do you have any other tips or advice A: 340°F-360°F seems to be the temperature used by many recipes for fritters  <sep> FOLLOWUP_Q: how long should I fry the fritters for for best results?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9fd9dc73251b431897d0927ea88cb233",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  Q: What are the pros and cons of wood vs plastic cutting boards? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board  <sep> FOLLOWUP_Q: What are the benefits of an end-grain wood cutting board?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ab495635316b47059fdbe7e216d212e3",
            "input": "CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  <sep> FOLLOWUP_Q: What can it do similarly?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4e2559fb7e5c446eb495d0fe27757604",
            "input": "CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste? A: It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard  Q: Is there a way for me to make a similar product at home from raw cod liver oil? A: Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender  <sep> FOLLOWUP_Q: Do you have any other suggestions for how I can consume cod liver oil without having to taste it, or it giving me bad breath?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d28a6dfab31d4f8c940f4e66d92337d5",
            "input": "CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass — more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature.  <sep>  Q: In what stage should the temperature of meat be taken? A: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature  Q: At what stage is that? A: For something like a beef or pork roast, the coolest point will be generally in the very center of the roast  Q: and why should this be done? A: To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature  Q: oh so its for safety purposes? A: With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier  <sep> FOLLOWUP_Q: Is there any other suggestion that would help me more?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-029d6799f96745e6aac388eb8e052439",
            "input": "CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to \"fix\" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: Can you help me with recovering frozen vegetables from my crisper? A: I don't think there is really a way to \"fix\" this, once it happens  Q: Is there any way to salvage them for cooking? A: cooking does something similar to vegetables  <sep> FOLLOWUP_Q: Do you have any advice for storing veggies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6f9166acee8a4f3da0a433400fcf5fd3",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  <sep> FOLLOWUP_Q: Where exactly is it located?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-298249aee1514fc089d3befde44afa1e",
            "input": "CONTEXT: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn. The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat). But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear).  <sep>  Q: Searing boeuf bourguignon###What is the best technique for searing several pans full of beef without burning it? A: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan  <sep> FOLLOWUP_Q: O.K, thank you. What is the best way to control moisture loss?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a4bc6ee6c2b04661ade8fa044afa40ef",
            "input": "CONTEXT: Chocolate and cocoa powder are two different thingsFor drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fatFor the chocolate milk taste you generally want the milk fat favours, not the cocoa fatIf your cocoa powder is not bright enough, adding a little coffee will help, as will a little more roasting of the cocoa powder, but be careful, it burns quickly. I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener**In some countries you can buy \"extra\" or \"premium dutch process\" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour** The \"that tastes nice and different\" reaction  <sep>  Q: Any suggestions for making belgian chocolate milk? A: In some countries you can buy \"extra\" or \"premium dutch process\" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour  Q: Should I go for 6% or so fat content, or should I go with whole fat milk and a little cream? A: For drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fat  Q: Are there any ways besides espresso powder to enhance the chocolate flavor in my drink? A: I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener  <sep> FOLLOWUP_Q: Are cane sugar and honey the best way of giving the chocolate a caramely flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-15b8ed667d574aca800405937f69dfb8",
            "input": "CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first  Q: What would you recommend? A: use cornstarch (cornflour) instead  Q: Why would you say cornstarch instead of flour? A: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it  Q: Why will cornstarch not do the same as flour? A: Flour is a thickening agent  <sep> FOLLOWUP_Q: Is cornstarch not a thickening agent?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d79d0e6a08c84ef7b4bd7e66379e1039",
            "input": "CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? A: adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker  <sep> FOLLOWUP_Q: So is there a rule or ratio by which I must decrease the yeast for every unit of sugar added?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e9e399b629b84d7b9d0853cc464f4791",
            "input": "CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk  <sep> FOLLOWUP_Q: Would it be ok to use regular milk?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a6fc06e82ad94f49b9d4302bbafd5be5",
            "input": "CONTEXT: Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.  <sep>  Q: Can I add curry to the mixture and then add it to the pan? A: beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking  <sep> FOLLOWUP_Q: Can I cook some garlic and ginger in oil, then add curry, butter and flour?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0ea83c0970f1472b8f36daee9c4e7fd5",
            "input": "CONTEXT: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.  <sep>  Q: How to ensure that the Pancakes get cooked evenly? A: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked  <sep> FOLLOWUP_Q: The last time I made pancakes, while they were nicely cooked on the outside,###they were still a bit \"battery\" in the middle.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-08860002544847179b639ec19f2a25f5",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: How can I reproduce a \"gamey\" flavor? A: My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature  Q: Does that make it taste gamey? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving  Q: Are there any sauces or liquid game additives I can use? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  <sep> FOLLOWUP_Q: What about spices that could help with the gamey flavor?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e1e753958aa34f5ea5101dc62c1a7d1b",
            "input": "CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced  <sep> FOLLOWUP_Q: Are there special pots/lids available for steaming purposes?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6c2c140c923c40b1ab9c5bf37cd91be1",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with tofu? A: I would suggest making tofu burgers  Q: Can I use uncooked crumbled extra-firm tofu for those? A: crumbled tofu  Q: What else will I need for making tofu burgers? A: another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes  <sep> FOLLOWUP_Q: How long do they take to make?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-46101d6730ba4806a4d654f8d0f40af7",
            "input": "CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the \"dancing\" of the lid that you experienced  <sep> FOLLOWUP_Q: Can you use a pan with a lid to steam food?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e814ae831ff14e448edf797a1f38187e",
            "input": "CONTEXT: I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors.Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about, and you'll notice it only once you thaw your chicken (or other food item). That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.  <sep>  Q: Is there a way I can stop this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-06124f82b7fa4b5f94dbb1dc96141026",
            "input": "CONTEXT: Yes, you can use eggs well past their \"sell by\" date. A week past shouldn't have a noticeable difference.The older the eggs get, the more evaporation that will take place (because the eggs are washed, so they don't have a protective layer).You will notice in older eggs that there's a growing pocket of air inside the egg when you break them. (for me it tends to be on the more rounded end, but I don't know if it has to do with how you orient the eggs in storage).I know that I've used eggs more than a month past the \"sell by\" date, and I wouldn't be surprised if I've gone two months. It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh. And maybe for hard boiled eggs if you want them pretty, as you'll end up with a void where the air pocket is.  <sep>  Q: How long can refrigerated eggs last past their date? A: I know that I've used eggs more than a month past the \"sell by\" date, and I wouldn't be surprised if I've gone two months  Q: Generally in the USA, can refrigerated eggs be used past their expiration date A: you can use eggs well past their \"sell by\" date. A week past shouldn't have a noticeable difference  <sep> FOLLOWUP_Q: What are the dates typically mean?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2022e36fa8244f5c81ffec0732f05092",
            "input": "CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes? A: I'd assume that the whole vs. cracked isn't going to be helpful in removing them  Q: Why not crack them to use less? A: Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  Q: Can you tell me what you mean by surface area with the peppercorns? A: the surface area  <sep> FOLLOWUP_Q: How is there a top area...isn't a peppercorn round?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0226b86de853473e9511bc07ea6ebb66",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly  <sep> FOLLOWUP_Q: Anything else in terms of getting a good flavour delivery",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4972169641474f1abfbe33035c95605e",
            "input": "CONTEXT: Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.  <sep>  Q: Can I add seasoning to the beurre manie?###I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered.",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f300b648ce1c4faa9f5849ba73365b68",
            "input": "CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  <sep> FOLLOWUP_Q: What exactly does that mean.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-dbe68f7999aa480897bca8a7c396c606",
            "input": "CONTEXT: Moist salts are naturally harvested sea salts from which not all the water has been removed. They are noticeably wet, often caking up or forming more of a \"slush\" than a powder.Some aficionados only believe that sea salt is \"real\" and \"natural\" if it is moist. Me, I have enough humidity in the apartment.  <sep>  Q: What is a \"moist\" salt? A: Moist salts are naturally harvested sea salts from which not all the water has been removed  <sep> FOLLOWUP_Q: are they expensive?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7618769fe5c24e14a8427f9726c000f6",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e9cb5b4b79a14f80b92fccfe257daab2",
            "input": "CONTEXT: Your question is slightly confusing but I'll try to answer your question.As far as I can tell McCoin brand is bags of frozen vegetables (correct me if I am wrong).If it says do not thaw and to cook from frozen, it just means you do not need to thaw it before you cook it. Thawing is the act of unfreezing something. This can be accomplished by leaving something out at room temperature to naturally thaw.So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it.  <sep>  Q: Meaning of do not thaw for frozen food A: it just means you do not need to thaw it before you cook it  Q: oh okay. am i supposed to wash frozen food after opening the package or can i cook it directly? A: So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it  <sep> FOLLOWUP_Q: how long do frozen food usually take to cook fully ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8b536e2b9be4499786d2f09d50c9211a",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  Q: So how can I cook Japanese Style rice ? A: I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  <sep> FOLLOWUP_Q: Do You have any other tips for cooking rice ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-55ff2dd27f274bf4ab5b97a1750514f8",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: How can I utilize Tofu in a dish ? A: I would suggest making tofu burgers  <sep> FOLLOWUP_Q: How can I make Tofu Burgers ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-abdc9bb9ff3a4aac8a44bd80b42abdaa",
            "input": "CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the Shelf life of a yogurt product? A: If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator  <sep> FOLLOWUP_Q: Is that plain yogurt or can it be mixed with other ingredients?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-721c7c9d9c8046ff85123a86d25b11e9",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: how do i repair the seasoning on a cast iron pan? A: You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven  Q: Would re seasoning strip the previous existing seasoning? A: This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again  <sep> FOLLOWUP_Q: Would it be better to just buy a new pan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fcc263f12cab4a0fbb339f44197e7124",
            "input": "CONTEXT: Puddings, of the type in your recipe, are thickened mostly by starch gelling. The egg yolks and milk provide some thickening as well as the smooth, custardy texture.Both the starch and egg proteins gel before the boiling temperature. Recipes call for a few minutes of boiling for an entirely different and fascinating reason.There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help.You might try whisking in some more starch and then boiling it again. This would take some experimentation. I wouldn't replace the entire quantity of starch from the recipe at first.  <sep>  Q: My Pudding isn't setting? A: You might try whisking in some more starch and then boiling it again  Q: It has been out for several hours, is it still okay to boil again? A: If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help  Q: Can I add more cornstarch without boiling it again? A: Both the starch and egg proteins gel before the boiling temperature  <sep> FOLLOWUP_Q: Would it still be edible?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-88792418f7ef4ab48f6611f503197b1d",
            "input": "CONTEXT: Yes, it would taste different-Sugar chrystals are made of sucrose saccharose(glucose combined with fructose), if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits into its monomers-fructose and glucose(invert-sugar). Fructose fits into your taste receptors better than sucrose or fructose causing it to taste sweeter(1.73 x sweeter).  <sep>  Q: Is Sugar in tea better if put after boiling? A: if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits  Q: How do I make the tea stronger tasting? A: nom  Q: What measurement of water do I use? A: c  <sep> FOLLOWUP_Q: I've heard using real china effects the taste, is this true?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2124c242aa2b49fd82e301948fc200dd",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors  Q: Does that mean I will get a more flavorful vegetable currie in a pressure cooker? A: What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them  Q: Will the spices change their taste when cooked in Kadhai versus pressure cooker? A: spices could grow more bitter or sweeter depending on the compounds inside them  <sep> FOLLOWUP_Q: Is the difference only w.r.t time consumed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6013022e74f749a18082988261b45f38",
            "input": "CONTEXT: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag  <sep> FOLLOWUP_Q: Does the food taste better or worse if ripened quicker?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ed076a7b1b70452ba39673ee28c2d5f4",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board  Q: Which type is easier to clean? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  Q: Which type is more likely to dull my knives? A: Most other materials, especially glass, will ruin your knives  <sep> FOLLOWUP_Q: Do you have any other tips about cutting boards?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9d33dbcadaf248a182e66f20cd492a02",
            "input": "CONTEXT: Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average. I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning like sage or an \\Italian mix; you can use anything the you want. Cajun spice and lemon are also pretty good. The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick. I use a half a pop/beer can and then stuff the chicken and the bottom tray with onions, red peppers, garlic and celery. The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken. Practice makes perfect....chicken.  <sep>  Q: Am I missing something with Beer Can chicken?###Do you have to use a specific beer? A: The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick  Q: Should I use a sauce also? A: a white wine/cooking cherry will also do the trick  Q: Does it end up juicier than just marinading? A: The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken  <sep> FOLLOWUP_Q: How long do I cook it in the oven?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e1169354c33645519301748c9793cd17",
            "input": "CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Can I substitute skim milk for whole milk in a caramel recipe? A: You can but the result will be much thicker than that with the whole milk  <sep> FOLLOWUP_Q: What is the best way to make caramel?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-38d3adafda4945f7b5428be0a4fc2e15",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: gas range hack for greater power output: does it work? A: utp  Q: I would like to improve power output A: This seems nonsensical to try with your home stove  Q: Kenny suggested drilling hole in gas ranges, but I want to know if this works ona standard gas range? A: You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output  <sep> FOLLOWUP_Q: Has anyone tried it before?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0c40cf519bfa4701a60b1c7598a55aa4",
            "input": "CONTEXT: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describeMeasure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairable if it has a heating coilIf it is running hot it is likely to fail soon and not heat at allModern crock-pots used solid elements, not coils. They also often have physical temperature regulation systems, not just a simple element selector switch  <sep>  Q: Can a crock pot go bad? A: This may cause it to run hotter than intended, and result in problems you describe  Q: It is rather old, and it seems the meats are coming out tough, is that possible? A: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describe  Q: Is there anyway I can fix it? A: Measure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairable if it has a heating coil  Q: Do you think I should just buy a new one? A: Measure the current with a meter and compare to manufacturers label  <sep> FOLLOWUP_Q: How much will a new crock pot cost me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5cf7a42877fb40568610db8f86a4b727",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors  Q: Should the be washed first? A: Next time maybe pour lentils into water; either way, no harm to finished dish  Q: How can I prevent this from happening in the future? A: Next time maybe pour lentils into water  Q: Is there anything else you can tell me about cooking with red lentils? A: They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses  <sep> FOLLOWUP_Q: Is there a better lentil to use instead of the red?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4964a0f753644fa1bb6cffb4ec220e0e",
            "input": "CONTEXT: The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra \"eggplant\" flavor. Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.  <sep>  Q: Can a \"regular\" eggplant be substituted for a chinese eggplant in a recipe? A: You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra \"eggplant\" flavor  <sep> FOLLOWUP_Q: Does the cooking time have to be adjusted?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bc252316e31a4ce890069ebfeebb6690",
            "input": "CONTEXT: Your metal bowl sitting in your 70°F room is 70°F (at least, if its been sitting there for a bit). Your plastic bowl, or glass bowl, or ceramic bowl, or any other bowl sitting in the same room is also 70°F. They're all actually the same temperature.Now, given, when you touch the metal bowl, it feels cooler than the plastic one. This is because your finger isn't 70°F, and your body heat is transferred away quicker by metal than (say) plastic.If the dough is room temperature, it won't matter—heat isn't flowing out of it. The dough itself doesn't generate much heat. If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective.A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  <sep>  Q: Can I let my bread dough rise in the mixer bowl?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c3020ad9eabb4a61a546d6d81f10f3ea",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute frozen berries when the cheesecake calls for fresh? A: If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil  Q: If I wanted to add berry juice to add more berry flavor (and a nice color) would that work? A: Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy  Q: What if I drain the berries first? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  <sep> FOLLOWUP_Q: Should I fully thaw them out first?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-594e32e5cc9a40179f389726295ce6a6",
            "input": "CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.  <sep>  Q: i cooked pesto yesterday and today i see it turned solid. do you know why? A: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge  <sep> FOLLOWUP_Q: what would you do if you encounter this situation?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bc9d60a758bc4e60a5858da267ed4e6f",
            "input": "CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers.  <sep>  Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out  <sep> FOLLOWUP_Q: How do I carbonize it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8386978199734ca8a82a4467f1aa417f",
            "input": "CONTEXT: For several years, I've been putting canola in a plastic squeeze spray bottle and using that.I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residueYes, my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out.Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep>  Q: How can I make homemade cooking spray?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-63df484eaf604ea7987cc267f5f6c47f",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  <sep> FOLLOWUP_Q: and then what do i do ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-31959ef1c3e74f68bf6bf48c7be34c4a",
            "input": "CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.  <sep>  Q: What can I substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on  <sep> FOLLOWUP_Q: Is that available here in Boston?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cfd50c71a3b44867bb9c0627049b31b9",
            "input": "CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: Why does my pizza dough rise so inconsistently? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What's the right temperature? A: t should be between 105-110  <sep> FOLLOWUP_Q: What happens if it's too cold?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5368c326c44946f5b0dd1421377f0c81",
            "input": "CONTEXT: The bundt pans come in 6 cups, 10 cups, 12 cups. I'd go with the middle size as most recipes call for a 10 cup pan. Non-stick is best, though I always give it a spray anyway. They are usually made of cast aluminum. I've had no problem with those. As a beginner, stick to a simpler pattern than one with a lot of nooks and crannies.  <sep>  Q: How do you choose a Bundt cake pan? A: Non-stick is best  Q: Are there different non stick materials? A: They are usually made of cast aluminum  Q: Do they come in different sizes? A: The bundt pans come in 6 cups, 10 cups, 12 cups  Q: Which is the most common? A: most recipes call for a 10 cup pan  <sep> FOLLOWUP_Q: What is the best brand to buy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-951b690c32d649ca826a7cb4b644a142",
            "input": "CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: Are there any wine substitutions for homemade salami? A: Substitution in preserved foods are generally considered unsafe  <sep> FOLLOWUP_Q: Would lemon juice be a decent wine substitute?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-145688293afc45bdb140e66ea0d1c67e",
            "input": "CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  <sep> FOLLOWUP_Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4dcec2c59bc2411580be6a1a94a2c125",
            "input": "CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers.  <sep>  Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out  Q: How do I carbonize it? A: I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers  <sep> FOLLOWUP_Q: What else should I do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-70b519d88f89445db0e32d00a3bd0469",
            "input": "CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective. As for \"preserving\" the soup, refrigeration will be drastically more effective  Q: Would it be safe to leave it simmering on the stove for so many days? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup  <sep> FOLLOWUP_Q: Can I store it in the pot in the refrigerator?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-151656480d294a1fb4be8567bae22858",
            "input": "CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste? A: It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard  Q: Is there a way for me to make a similar product at home from raw cod liver oil? A: Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender  <sep> FOLLOWUP_Q: Can I add other flavors to it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-048dd81c41864f0f98d6bfab3925813a",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: should I use homemade pasta instead of dried in a bake?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5c954ec957324b098534ac1b96ad4518",
            "input": "CONTEXT: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables. The salt helps keeping undesirable bacteria in check, so you probably don't want to \"dilute\" it. Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same.TL;DR: Treat any additional vegetables like cabbage when calculating the amount of salt.  <sep>  Q: Should I add salt to my sauerkraut recipe if I add vegetables? A: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables  <sep> FOLLOWUP_Q: so does that mean that I have to add the salt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-45ac5f0a9d634a949103bcb74e9982cd",
            "input": "CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: try some ketchup  Q: Why ketchup? A: It might be there for body, but more likely for the umami kick that tomato past helps with  <sep> FOLLOWUP_Q: Why does the umami kick do for it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6a3c478e55b04994b8e7bae1ce7c11e4",
            "input": "CONTEXT: In a cookbook that old, the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration. You can still do this with the appropriate bacterial cultures, but most of us now buy our sour cream at the store instead. That product is similar, but made in much larger batches with a highly standardized, refined bacterial culture, producing a product with a predictable sourness and texture. Home-cultured versions are more variable, but they use similar processes on a much smaller scale.Whether you want to call this the \"same\" is partly a linguistic distinction that depends on how much you want to consider the differences in scale and equipment between pre-refrigeration and modern methods.In contrast, the addition of something sour to cream is really a substitute, used when you don't have a proper sour cream available. A cook back in the 1890s could use the same substitution then as we might today. But the production of sour cream (and all sorts of fermented milk products, such as yogurt and kefir) is much older than that, and there would have been some variety of \"traditional\" sour cream available, though not universally or year-round in the days before mechanized food distribution systems.  <sep>  Q: Is sour cream in olde recipes the same as sour cream today? A: the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration  Q: How would I make a home-fermented variety of sour cream? A: You can still do this with the appropriate bacterial cultures, but most of us now buy our sour cream at the store instead  Q: That's okay!###I understand that it's not really common to make sour cream at home from what you're saying. Can I make heavy cream at home? A: A cook back in the 1890s  <sep> FOLLOWUP_Q: What are the steps necessary to make it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-94f6ffafa511421da8a67204e0c060c7",
            "input": "CONTEXT: Here's a quote from the short section \"Stir-Fry\" in the Gargantuan work \"Modernist Cuisine\": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry (\"bao\" in thai - I think), the hotter the better. But there's also non-professional \"chow\" stir-fry, which is, in \"Modernist Cuisine\"s words, more like a \"covered saute\". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: My bbq has a 12000btu output side burner, will this be ok A: domestic gas burners [...] 6,000-14,000 BTU/h  <sep> FOLLOWUP_Q: is electric or gas make a better stir fry",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-af8bef7861f84249b938b50a275a1eab",
            "input": "CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: My last coconut tasted like soap--how do I avoid this?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-eac468d7fdb14540b8e2933d3ad70bb5",
            "input": "CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: using port as a substitute for red wine will not wreck the dish  Q: Should I halve the quantity? A: I would recommend using slightly less than when using red wine  <sep> FOLLOWUP_Q: Will it make it too sweet?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c59f26fe51e94eb3af2d0869594a2898",
            "input": "CONTEXT: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag  <sep> FOLLOWUP_Q: Is there data that proves this?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-29d2a58b0ce0464b8116f783e86b1bdf",
            "input": "CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: Ok, what should it be cooked with if moisture causes it to be goopy? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What is another way to cook okra? A: If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime  Q: How would I cook okra for a soup? A: add the okra to a soup  <sep> FOLLOWUP_Q: Great, can I fry okra in olive oil?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5477968e2a4d4b119f171b63b7553af4",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  <sep> FOLLOWUP_Q: Is this the way to make them light and fluffy?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-99d01beaa6494917b05edf7029963e45",
            "input": "CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  <sep> FOLLOWUP_Q: What is is made of?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6af27742afc04b1f89957d3a77db3b92",
            "input": "CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What can I substitute for coconut in macaroons A: Almond was actually the original macaroon, with coconut coming later  Q: would it be appropriate to use flour? A: Your best alternative is some other form of ground nut  <sep> FOLLOWUP_Q: what does the coconut bring to the recipe?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a0a0b11b26bd421a8cbcef54c0152f5d",
            "input": "CONTEXT: There's no health issue here, the sausages will be cooked enough to be safe. The reason you fry off the sausages first is that you make the casings more edible, get flavor from maillard reactions and browning, and maybe get rid of some of the fat (if you discard the fat that comes out of the sausages that is). I'm thinking that the sausage casings could end up being a bit soggy, however that depends on several factors and you'll probably get a good result. Worst case is you don't eat the sausage casings.  <sep>  Q: Is it okay to slow cook sausage casserole without pan frying the sausages? A: There's no health issue here, the sausages will be cooked enough to be safe  <sep> FOLLOWUP_Q: It's been on high for around 5 hours now and I was wondering if the sausages would be edible?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-47c82ff0b12344d9b5af2129fc87c89e",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce  <sep> FOLLOWUP_Q: Is that suitable for someone who doesn't eat shellfish?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-98a4640542de46359f8e8aa23029e019",
            "input": "CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons.  <sep>  Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink  Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful  Q: Is there anything else that will neutralize it? A: What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right  <sep> FOLLOWUP_Q: What other suggestions do you have?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ea797af70115435f9ba7f9b613ff060c",
            "input": "CONTEXT: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would.  <sep>  Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution  Q: So what exactly or how should i dilute the beef? A: Either soak in plain water and discard the water, or soak in something you might add to the sauce  Q: So will that decrease the salt? A: wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking  <sep> FOLLOWUP_Q: So will the taste be good after barbecuing it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-babef11e8d1d43bfbcb30a7a809c41b8",
            "input": "CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f11eb4ba9f8e419da0433006f602eead",
            "input": "CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual \"food\" that is unsafe mixed with another actual \"food\", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities  <sep> FOLLOWUP_Q: Should I avoid mixing any particular extracts with each other?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-58773c00eed4401da2153b999190cb0b",
            "input": "CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: Why is it my white chocolate ganache wouldn't set? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate  Q: Is there something I should add to the white chocolate ganache to get it to set? A: The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency  <sep> FOLLOWUP_Q: Should I use low heat or high heat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-54c830a3bd4f4c9f967279e9c042b4c0",
            "input": "CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt  <sep> FOLLOWUP_Q: Which type of yogurt has less water in it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-fbc43570b80b43e0a216846eb984c810",
            "input": "CONTEXT: The key difference from my perspective is cleaning. Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list.Also, depending on the texture of the cloth, more food will almost certainly stick to the cloth, unless it's sealed with something, in which case what is it sealed with? And how is it sealing the fiberglass in?I use the kind with a thin grid of fibers inside the silicone. It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat. As long as I don't use it as a cutting board, the fiberglass stays safely inside. It does add a very slight grid texture to the bottom of loaves, but it's barely noticeable and doesn't look bad at all.The pyramid kind, which would reduce food contact and increase drainage and airflow, sounds like it would be good for specific applications, but not something I'd make a batch of cookies on.  <sep>  Q: What are the differences between cloth, fiberglass and silicone baking mats?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b3e6be39bc6545f98079868615752253",
            "input": "CONTEXT: Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles.  <sep>  Q: Sauce made from butter and cream is flaking/curdling",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f9014e4d99df4cb59020de30708bef51",
            "input": "CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate  Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water  Q: Would this make the food more dry? A: You are left with useless protein fluff floating on water  <sep> FOLLOWUP_Q: If you whisk egg whites too much should you throw them away and start over?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8cccccd0e75b448ea0daae2c1dc68352",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: What can I do to avoid so much waste? A: If you're just interested in avoiding waste, you can freeze the zest  Q: Good idea. Any other suggestions? A: A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water  <sep> FOLLOWUP_Q: Can you do the same thing with a lime?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2396d512fe3c4e449b2f6e11c1e4c7ae",
            "input": "CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done.  <sep>  Q: pork fillet cooking time###I have a pork fillet which I've cut in half and marinated in some honey and soy. I heated a pan, and seared it on all sides, then put the pan in the oven at 180 deg C. ### The question is, how long to leave it in the oven until it's cooked through? A: Every Kitchen needs a meat thermometer  Q: how do i tell without it###I suspect it's about 20 minutes for the average fillet (3-4cm in diameter). Any suggestions? A: nother option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done  Q: i see. thats helpful###any other suggestions for me A: I got a relatively cheap one for $5-10 at Wal-mart and it does the job  <sep> FOLLOWUP_Q: any particular thermometer brand or any will do?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-b8faae43865747a78ecd6948dba20a0c",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge  <sep> FOLLOWUP_Q: What is causing that to happen?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-426aa2953ed6458badd325746fac7452",
            "input": "CONTEXT: Short answer: no, there's no standard scale.First of all, I'm pretty sure it's common enough for stoves of varying power to use the same range of numbers. I see an awful lot of stoves that go up to 10 in the US, and I'm quite confident they're not all the same.Second, the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray). The temperature resulting from a given power will depend greatly on what you're cooking. A burner with nothing on it will have a much higher temperature than one with a heavy pot of boiling water on it. To a lesser degree, the temperature will also depend on the environment - a cooler room with some air circulation will keep the burner a bit cooler than a warm room with still air.So, if you really want to know what you're getting, you have to look up the power output of the stove - or failing that, maybe try to measure it yourself.  <sep>  Q: How hot are electric home stoves? A: Short answer: no, there's no standard scale  <sep> FOLLOWUP_Q: So the stove can get hotter than the sun?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-68f761de740d4de5b2270acd03e3a15d",
            "input": "CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: If you freeze sliced turkey, how does that affects its texture?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fd9d91b08200446dae4dbeb19b58a80d",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok? A: In a pressure cooker, your food will cook hot  <sep> FOLLOWUP_Q: Is the difference only w.r.t time consumed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7d3e3b0c453c4e38aeafde1628d2c73f",
            "input": "CONTEXT: So, just answering the new part of the question:You can simply season \"over the top\" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the \"holes\" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will \"sand down\" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off? A: You can simply season \"over the top\" of the existing seasoning  Q: how would I do that? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  Q: Do I do anything after the heating process? A: sand down\" the seasoning without completely removing it  Q: What is \"sand down\"###? A: scrubbing the bottom of the pan with a mixture of course salt and oil  <sep> FOLLOWUP_Q: Do I heat it again after or just rinse?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4549d18e797f46fda542340e83e4ab03",
            "input": "CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results. A: You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water  Q: Oh okay###That makes sense###any other suggestions for me? A: If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately  Q: okay. Thats helpful to know. Thanks A: produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing  <sep> FOLLOWUP_Q: thank you. Should I keep anything else in mind while using gelatin?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9fb7a40780154f7ba6a7dd25680e7a49",
            "input": "CONTEXT: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water.  <sep>  Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl  Q: Is it safe to do that way? A: The moving water will safely thaw the meat through convection  Q: Should the flowing water be hot or cold? A: ill with cold tapwater  <sep> FOLLOWUP_Q: Can I defrost it in the microwave?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b06e706b0e9447c998ec138a72ad91be",
            "input": "CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  Q: What can it do similarly? A: you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor  <sep> FOLLOWUP_Q: What would I be missing compared to a grill?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bf4b22a089e64cb191ea42a3d6bd3aae",
            "input": "CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to should I cook seafood in paella? A: My uncovered method is to put the fish in and cook for 10 minutes  <sep> FOLLOWUP_Q: How can I tell if the seafood is done?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b9e68ccfbb8442aa88ae07726b2a2dda",
            "input": "CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time.  <sep>  Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again  Q: What temperature do I need to bring it to for it to become honeycomb? A: I would suggest just eating it as a toffee like candy  Q: Should i throw the badly cooked honeycomb away? A: chalk it up to experience and watch the temperature more closely next time  Q: Would it be a waste to through it away? A: Otherwise, chalk it up to experience and watch the temperature more closely next time  <sep> FOLLOWUP_Q: What other candy could i make if i overcook honeycomb>",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b8f1fe04aa984217aa9d1d25ab9e2a77",
            "input": "CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally  <sep> FOLLOWUP_Q: Is there a special salt I should use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-09271726b5014496b1eff6d5396ab3c4",
            "input": "CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc  Q: Is it dangerous to eat particular vegetables before they're fully grown? A: Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size  <sep> FOLLOWUP_Q: It's okay. Do they grow differently?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6f0394bf6867443c9d4d4943f4f4156c",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  Q: What is the difference in preparation between caramelized onions and crispy onions? A: Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan  <sep> FOLLOWUP_Q: What is the difference in flavor between caramelized and \"crispy\" onions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5cac5da8b0114f64af0cb9b80a6afad7",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: I'm using a recipe with oranges and milk, is that okay? A: BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them  Q: Would you recommend using a pressure cooker? A: You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it  <sep> FOLLOWUP_Q: What seasonings do you use for carnitas?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a6163e9fe0c946ce94e2912df326fc39",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: I tried cooking sous vide chicken and it came out tough and stringy, can you tell me why? A: Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews  Q: I tried cooking it at 60C, is that the correct temperature? A: This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that  Q: Will cooking it longer make the meat tougher? A: You cooked it at too low a temperature  <sep> FOLLOWUP_Q: What will happen if I don't cook it long enough?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9a49ed6de3eb41d6ad5fdcbe4dbcd043",
            "input": "CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy? A: eco  Q: For how long does it need to use in the Microwave? A: try 10 seconds first and add time as necessary  <sep> FOLLOWUP_Q: How do I keep it from getting soggy in the first place?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4d816f1314c64a37a622d35a5f0b258b",
            "input": "CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen  Q: wouldn't the sourdough break down the gluten in the sponge, thereby greatly reducing the amount in the final product that you have to work with? A: your guess is about right, if the proportion of starter you add is too high  <sep> FOLLOWUP_Q: Is there anything else I should know",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-3bd50d6dc4a1451986763b4bfea5a1ec",
            "input": "CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster  Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last? A: Onion starts sweating as soon as you add salt and start stirring  Q: How much salt to add for a medium sized onion? A: add a pinch or two of salt to onion  <sep> FOLLOWUP_Q: I was considering making a blooming onion like I've heard about with a popular restaurant, if you've ever cooked one like that?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-03171f8b84e1401480459bc0c22038b3",
            "input": "CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What is a good substitute for Kecap Manis?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8a71a35b1d6948d09d67e18dcfe58863",
            "input": "CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  Q: Are wooden skewers reuseable? A: runs the risk of burning the skewers  <sep> FOLLOWUP_Q: How do I know the food is done cooking?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cb865b217d6341658cd65a7c96aaa2e2",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt  Q: do we count things like sour cream, butter, milk, eggs? A: the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough  Q: Do we count just water/liquid? A: for lean doughs  <sep> FOLLOWUP_Q: Does anything else factor in to the hydration of the dough?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d84e7ea419b045f0ac5c094394272d22",
            "input": "CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: what type of slicer is best?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d1fc53ba31144d5e947e2bfb5bb5c633",
            "input": "CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: How can I soften the texture of storebought whole-grain bread? A: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds  <sep> FOLLOWUP_Q: Will the bread's shelflife be diminished after spraying and microwaving it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-adc62ce88a0d4cc2abda4f4345aa077c",
            "input": "CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta 'go off'? A: it can go bad  Q: What is an indication that it goes bad? A: If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid  Q: Does the taste change when it goes bad? A: Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem  Q: What else changes when it goes off? A: if you're planning on serving it to anyone, you might want to cook a small bit to test  <sep> FOLLOWUP_Q: Is there a way to make it last longer?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-999433ce4f4e4b0ea04a687a09541ae7",
            "input": "CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ºC / 530 ºF).A specific pizza oven will gett hotter (the one you linked gets 390 ºC / 735 ºF and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again.  <sep>  Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven  Q: Which tastes better? A: If you want to get Italian style pizzas, go for the pizza oven  <sep> FOLLOWUP_Q: What kind of pizza should go in the stone oven?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f47b7eb0b0824fa59ea00c5772c3b7bc",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: Would using milk powder better than fresh milk when poaching? A: Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that  Q: I was wondering if the milk will be spoil if it is continuous being cooked? A: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process  <sep> FOLLOWUP_Q: Is there any other recommendations or suggestions that you could give me?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-61feb572dcad408cb15bdf1ec8d7d5ff",
            "input": "CONTEXT: Very simply, bake it for the recommended time in the recipe. Then if it looks golden brown (note that if the air in the oven is not humid enough the bread may stay pale, on a side note a humid oven helps to develop a good crust), tap it in on it's base and if it sounds hollow its done. If it feels soft in the base and not hollow or If its still not golden brown, put it back in the oven for a few minutes then try the tap check again. Although you stated you dislike the thermometer technique, for others reading the bread should have an internal temperature of 200F or 94C, if not return it to the oven for a few minutes until it is.  <sep>  Q: How can you know that your bread is done?###Most bread recipes give an estimate to how long that bread must bake A: Very simply, bake it for the recommended time in the recipe  Q: However, I find it hard to check whether it's done or not. ###Most bread recipes give an estimate to how long that bread must bake A: tap it in on it's base and if it sounds hollow its done  <sep> FOLLOWUP_Q: Will this work on all breads?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5fc6481689464f88b1fb4f4606675a99",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising  Q: well when I store it in the fridge it seems to crystallize A: You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar  <sep> FOLLOWUP_Q: When do you add the acid?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9e5e3525afb9459c88265731d17cacf0",
            "input": "CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  Q: Will I be able to eat with a knife and fork? A: o  Q: Do you think I will lose flavor if I use seltzer water? A: liki  <sep> FOLLOWUP_Q: Is matza ball soup good for a cold?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6b5b7bc204ec4d6a9b04a424fa14abbc",
            "input": "CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  Q: Where exactly is it located? A: New Brunswick, Canada  Q: Do you know exactly what companie?###companies*? A: I've been buying at Sobeys  Q: Do you get good ones over there? A: I too grew up with it for making the best fish cakes  <sep> FOLLOWUP_Q: Have you ever tried its chowder?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2d836236b98b44f283260f707786576b",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it  Q: Can the same concept be used for cheese cakes? A: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray  <sep> FOLLOWUP_Q: With water evaporating, will this make the environment in the oven too humid and interfere with the batter?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-cdebdabde1a348daa05aad08b3248fba",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for 15 cardamom pods, crushed...do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then  Q: Do I use the shells or dispose of them? A: Remove the entire pod from the mortar, and grind the seeds  Q: Is it easy to crush the pod? A: The seeds should separate from the husk easily  <sep> FOLLOWUP_Q: How should I store the cardamom after it's crushed?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-59b2684dff44411ba59b92cee1738760",
            "input": "CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and \"crispy onions\"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  <sep> FOLLOWUP_Q: Are crispy onions preferable to use for the dish Mujaddara?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e6f0b96879ac48db81e150ffaf759782",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Appropriate oil to infuse with hot chillies A: at the end of the day just about any cooking oil will work  Q: Are there any reasons not to use cold-pressed rapeseed oil? A: dry your chillies  Q: Is there anything I need to know about storage? A: you can make chili strings  Q: Why will my chillies get mushy if I don't dry them? A: rot in the oil  Q: Does the type of oil I use affect the flavour absorption? A: Infusing oil with chilli won't change its cooking properties  <sep> FOLLOWUP_Q: Is there anything else I've missed in getting ready to make my own infused oils?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b7b77c64eed84fd0aba95fb799c0e95e",
            "input": "CONTEXT: rfusca already gave very good suggestions for the literal question from the title. However, you can also address your problem the other way round. First, cook the soup until your noodles are al dente (but will become just right while cooling at a normal speed). Take the big pot of soup off the heat. Second, take a small pot, and fill it with just one portion of soup per eater. Put it on the heat, and cook until the noodles are done. (Alternatively, put the single portions into porcelain bowls and microwave until the noodles are ready - it spares you washing an additional pot, but I wouldn't nuke a good soup for no reason). Third, eat your cooked soup portions and let the big pot of soup slowly cool on its own. Fourth, freeze the soup from the big pot. Finis. Note that from a food safety point of view, you are better off with flash cooling the soup. But what I outlined here is probably much simple and hassle-free. Plus, 2-3 liters of soup minus a portion or two should spend less than the magical 4 hours in the danger zone while cooling. If you are doing this with a very big pot of soup and feeding lots of people, you should probably prefer a rapid cooling.  <sep>  Q: How can I stop the cooking in my chicken and noodle soup? My problem is that while I'm waiting for the left-over soup to cool off, the noodles get overcooked",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-365df889af5a43b2a0f72ee700497e68",
            "input": "CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump\". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say \"chocolate and pear cake\". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two layers, sandwiching a layer of pear pieces pre-cooked in rum.### My question is: what are the holes due to? A: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump  Q: Uneven division of batter? A: What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How can this be prevented A: folding the whites very gently, and generally erring on the side of too little whisking  <sep> FOLLOWUP_Q: Any other suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-edd56d829b6c4d69be19892491fd5fe3",
            "input": "CONTEXT: Technically, this is \"buttermilk\" - the milk left over from churning butter.Of course, this is sweet buttermilk, so it won't really work for most recipes calling for buttermilk (they assume the cultured version, which is acidic, and has that purpose in recipes).For sweet buttermilk, you can just drink it. You can use it in cooking, much like milk - perhaps closer to skimmed milk, since much of the fat (butter) has been removed. You could maybe make cheese with it, if you want, though it will be a lower fat cheese.You can take your chances making cultured buttermilk the old fashioned way (leave it until it's \"soured\"), if you don't mind the risk. You can culture your own buttermilk - I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit), or else you can find the actual culture used (look for places with cheesemaking cultures as a starting point and refine your search from there). The last may only be worthwhile if you're planning to make buttermilk regularly, otherwise it's a lot of effort for a one-time product.  <sep>  Q: What to do with leftover cream after churning butter? A: You can use it in cooking  Q: What could I make with it?###Anything besides cheese?###Is it basically just milk? A: You can culture your own buttermilk  Q: Is butter milk just a buttery milk that you just drink? A: Technically, this is \"buttermilk\" - the milk left over from churning butter  Q: How do you do that? A: I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit  <sep> FOLLOWUP_Q: How much is a glug?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-507bab572c2c4649ba3f71829d2130c4",
            "input": "CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen  <sep> FOLLOWUP_Q: WOULD YOU USE THE STEMS AS WELL?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-c25c468935a947ebb418ddf9ac2f8db7",
            "input": "CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  Q: Are wooden skewers reuseable? A: runs the risk of burning the skewers  <sep> FOLLOWUP_Q: Is there a difference in flavor cooking on one versus the other?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-ba024bceab234cfa949592c7efa36427",
            "input": "CONTEXT: You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fridge to slow the fermenting, if you can. Crocks may be wrapped in burlap, palm dry, & kept wet in a cool shade place with breeze. Cloudy days are a big help. Place a plate on top of crock to keep insects dirt out. So it can be done with care. I'm in the South Phillipines, and it seems to work on the shady side of the house under the second floor A.C., where dripwater hits a wrapped crock, along with the breeze in the monsoon season.  <sep>  Q: Hi there, I've got a question about pickles A: You need to ferment  <sep> FOLLOWUP_Q: I'm living in a tropical region, and I've heard that warm temperatures are not conducive to pickling, is there a way I can still ferment pickles in the heat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2d2635c80cd84157a36370ecf0ba5bc5",
            "input": "CONTEXT: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water.  <sep>  Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl  Q: Is it safe to do that way? A: The moving water will safely thaw the meat through convection  <sep> FOLLOWUP_Q: Should the flowing water be hot or cold?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f83e6d2bc38c4f21b04992da970b5034",
            "input": "CONTEXT: Parsley is both a flavoring herb and a decorative element for plating the finished dish. By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor. The cooked parsley will have a slightly different taste to it than the fresh parsley. This is how cooks layer the flavors in a dish.TB stands for Tablespoon.  <sep>  Q: Why in this one recipe parsley is used in 2 different ways? A: Parsley is both a flavoring herb and a decorative element for plating the finished dish  <sep> FOLLOWUP_Q: Will it taste different depending on the preparations?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-6d2ddd058d3c4e96aa56ea942b0430cd",
            "input": "CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken\".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: I am not the best baker, how can I fix my dry crumbly cookie dough? A: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily \"broken  Q: yes as I roll it the dough is very dry, is there anything I can do to fix it? A: if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  <sep> FOLLOWUP_Q: okay great, I do let it chill also, is there any length of time I should let it chill for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b2ad146ca78c453aa3027e7610791345",
            "input": "CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  Q: Why is that? A: it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  <sep> FOLLOWUP_Q: Any other advice for boiling pasta?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4863af1ecc5d4531960de821b7abb583",
            "input": "CONTEXT: Wood for culinary uses should be oiled with food grade vegetable oilThe olive oil from you pizza dough should be enough to keep it fine for many yearsWhen not being used, make sure it is stored some where dark, dry, and not too warm. Make sure it is 100% clean and dry before you put it away  <sep>  Q: How do you protect a pizza peel? A: Wood for culinary uses should be oiled with food grade vegetable oil  <sep> FOLLOWUP_Q: Can I use a different type of oil?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fd8d26924803442da82d02c4fff0f140",
            "input": "CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan? A: With this particular recipe, I'd be inclined to toast them but leave the skins on  Q: How fine should the almonds be ground? A: measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar  Q: Can I grind them using a food processor or a coffee grinder that I already have in my home? A: This can be done in a food processor  Q: Is there a store-bought product that would help me get the right consistency better then a food processor? A: The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it  <sep> FOLLOWUP_Q: How long should I grind the almonds (200 grams) for?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-65d6521af7a245a3bbbf6b8df2867581",
            "input": "CONTEXT: I suppose the Belgian \"curry ketchup\" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders  Q: Do you think its possible to make curry ketchup with regular ketchup? A: just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients  Q: Would you use ketchup on a hot dog? A: I suppose  <sep> FOLLOWUP_Q: Is curry powder all the same or does it differ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e3c2e7925e484464ba0b64ce1be6d307",
            "input": "CONTEXT: With chicken and turkey, the most important \"trick\" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat.Duck is all dark meat, and has a thick layer of fat that must be rendered out. There is not a lot of danger in drying out the breast meat like with a chicken.Like Martha said, it's best to make a few shallow cuts in the skin over the breast (don't go all the way through to the meat) to help the fat render out. A simple (western) roasted bird would be cooked at 350°F for about 1 hour 45 min, with the oven turned up to 500°F for another 15 minutes to crisp up the skin. There is a LOT of fat rendered out, so it's best to roast in a sturdy roasting pan, on a rack (so it doesn't sit in the fat), and drain the fat about an hour into cooking (save the fat, though; it's delicious).Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken.  <sep>  Q: Differences between cooking a whole duck vs chicken or turkey? A: With chicken and turkey, the most important \"trick\" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat  Q: what other things should be considered when cooking duck? A: A simple (western) roasted bird would be cooked at 350°F for about 1 hour 45 min, with the oven turned up to 500°F for another 15 minutes to crisp up the skin  Q: Many people say cooking duck is more difficult, why is this? A: Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken  <sep> FOLLOWUP_Q: Do you have any other tips or advice?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7c67a272a76c40c4bf4ce19293d189cc",
            "input": "CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c74eff9c6a2f4d5482781e29e9cea8ff",
            "input": "CONTEXT: I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.  <sep>  Q: Should homemade lasagna be frozen cooked or uncooked? A: I'd say freeze nearly all of them uncooked and bake when ready  <sep> FOLLOWUP_Q: Can you freeze the no boil noodles if you haven't baked them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4e9a318dcc6f4ace9019e5e68584d50f",
            "input": "CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, we’ve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own hand’s heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees don’t matter). It takes time and practice - which is usually described as “experience”. I personally don’t think in “degrees” though, but more in categories like “too cold” / “should be ok” / “too hot” and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the author’s.  <sep>  Q: How accurate is the hand technique for grilling? A: Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures  <sep> FOLLOWUP_Q: Does this technique work on both a charcoal and propane grill?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9e68347cccae455697630e330df77024",
            "input": "CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons.  <sep>  Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink  Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful  <sep> FOLLOWUP_Q: Is there anything else that will neutralize it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d4e9014b4b5143e4bfa9da4ea50b0cf6",
            "input": "CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: what is a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty  Q: will it takes longer to cook the stew? A: I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone  Q: how long do I cook the chicken? A: It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going  Q: what is a good tip you can give me for my stew? A: Do not use chicken breast - it is far too lean  <sep> FOLLOWUP_Q: any pointers on any other meats?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d2a8cca5060544bdba4217c395c6383f",
            "input": "CONTEXT: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well.The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb). It is sometimes served with one of each. There are exceptions and, though not as common, other types of kebab may be used.If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab.  <sep>  Q: What sort of kebab is used with Chellow Kebab? A: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well  Q: Does it have a special dish in which it is served? A: The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb  <sep> FOLLOWUP_Q: What are the other types of Kebab that we have?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-88919ccddcb6409b8bf592d45b4207d4",
            "input": "CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain.  <sep>  Q: What is the best way to infuse garlic flavor in the bland brown rice? A: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well  <sep> FOLLOWUP_Q: I have fresh garlic cloves. Is there a way to distribute the flavor well into the rice with fresh garlic cloves?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-56453e5462f54ee8bb20359471df4d59",
            "input": "CONTEXT: Q1. Chicken and red meat is much more fatty than most fish, so you get a more noticeably thick layer of fat on top of say, chicken soup. Perhaps your fish was lacking in fat. Q2. Gelatin is contained in other parts of animal flesh besides just the bones. [Sometimes vegetable matter as well e.g. tomatoes...unless vegetable \"gelatin\" has another name; if so, people will let me know I'm sure]Q3. I wouldn't say the water had been \"replaced\" by gel. The water is taken up into the gel and becomes part of it. Think of Jello: You start out with a lot of water, then you mix the gelatin powder into it and cool it, and you wind up with a gel. The water didn't disappear or get replaced by a gel, it is simply a component of the resulting gel.  <sep>  Q: Where is fat and what is this gel in refrigerated fish soup? A: Chicken and red meat is much more fatty than most fish, so you get a more noticeably thick layer of fat on top of say, chicken soup. Perhaps your fish was lacking in fat  <sep> FOLLOWUP_Q: What is this gel i see on the fish?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1a9090c166114e36affd152ec2f6008d",
            "input": "CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.  <sep>  Q: i cooked pesto yesterday and today i see it turned solid. do you know why? A: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge  Q: what would you do if you encounter this situation? A: you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta  <sep> FOLLOWUP_Q: wow that sounds good and easy way to fix my pesto ###do you know which country pezto originated from",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-449465c302f046668dba5cf1af8c6321",
            "input": "CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was  <sep> FOLLOWUP_Q: I know stored overnight loses, by one study, 30% of its alcohol content; is there a way to test it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2ee6c412220e4d21b9fbb95ef6f02637",
            "input": "CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: Homemade ice cream has texture that is gritty, sandy do you know why? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: I followed the recipe it said use a hand mixer on low until sugar is dissolved did I do it wrong? A: It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge  Q: How do I dissolve it better? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom  Q: Anything else? A: n my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily  Q: How long do you refrigerate it? A: probably more like 4-8 hours or overnight  <sep> FOLLOWUP_Q: I only did it for 1 to 2 hours per my recipe do you think that did it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-af09eb09e06749e8a7b4a0e4aae47878",
            "input": "CONTEXT: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese. The have a light flavor and work well with Italian foods. We always have these on hand, but they are not always easy to find in some areas. I often substitute simply because, while I might have the intended cheese on hand, there may be some that I need to use sooner than others depending on how long I've had them or how long they've been open. With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone.And to let you know, the reason I tried the other cheeses: I asked in a Mexican restaurant what kind of cheese they used and was told that it was \"like American Mozzarella\". So, I decided to experiment.All said and done, all of these cheeses have a mild flavor and work in many dishes, regardless of the ethnicity. What you do want to stay away from are cheeses that don't melt well and are designed to keep their shape and texture under heat. One example would be quest fresco.  <sep>  Q: Mexican cheeses on otherwise Italian pizza A: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  Q: Does a Mexican cheese change the flavour very much? A: With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone  Q: can you recommend a mix of cheeses? A: Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  <sep> FOLLOWUP_Q: Do you have any other tips?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e08676f729f54b11bf2dc76b4e08e54b",
            "input": "CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  <sep> FOLLOWUP_Q: Do I have any other options?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8017cab2a1954e96b1f7e375c4561f37",
            "input": "CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: How to cook insects? A: What country are you in  Q: I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff.### Touring is a bit like camping but with longer distances and a bike. A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals  Q: So how do you cook insects? A: roasted on hot coals for a few minutes  <sep> FOLLOWUP_Q: if I cook them in some way### Can I mix insects such as worms, butterflies and bees?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9f4351f4742746c79f1ac8040e4e142a",
            "input": "CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of mixing and flavourings?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1bf4647ee87849bfbe4d0f2ea00e3269",
            "input": "CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour  Q: How does the zest change the flavor? A: A much more intense lemon flavour is provided by the zest  <sep> FOLLOWUP_Q: Is it the same for all citrus fruits?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-bb1f09a2064540fd89f896caf80f6920",
            "input": "CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: Do you know how long it would take for sugar to cool down after it has been melted?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8b559751ac6c4ee68f8c3227719fb078",
            "input": "CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: What role does a watt play in an induction stove? A: Watt specifies the power of the device  Q: Do you know if the watt power affects the cooking method? A: watt is how quickly your device consumes energy  <sep> FOLLOWUP_Q: Do you know if an electricity consumption of higher watt induction stove higher?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-261a97f057784c189d2bf4f2662d2c7b",
            "input": "CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream).  <sep>  Q: Should I rinse meat after marinating in yogurt?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-af0b6ab77e6c40c3b62dbbdd427de5cc",
            "input": "CONTEXT: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well.  <sep>  Q: Can I make cakes in a tagine?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9b3ba74e5b0b44eaaa6b88ace53d7647",
            "input": "CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: I thought maybe if they were still hot it might be better, or should I let them cool? A: The ideal storage temperature is slightly higher, 45-50 F  <sep> FOLLOWUP_Q: Great! And how long can I store them in the fridge?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9827b5071e454d8b862f0ac72aac12da",
            "input": "CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: Have you tried frying eggs on a large scale? A: Surprisingly, an egg is the most difficult thing to cook  Q: So, can fried eggs be fried in advance? A: I doubt this could be done  <sep> FOLLOWUP_Q: Can you tell me how to make a fried egg?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-23bc9cfbf45843e58d59b67704a1d4fd",
            "input": "CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.  <sep>  Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely  Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom  Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier  <sep> FOLLOWUP_Q: Instead of freezing the blueberries, should I dry them more, then store them at room temperature?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-32ebc451a15042bb8eb85e1eeeb4b1ca",
            "input": "CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat \"thicker\" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of.  <sep>  Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface  Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat \"thicker\" and thus can hold the air better  Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of  <sep> FOLLOWUP_Q: Is there anything I can do to ensure that the bubbles don't form?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-1eb9c4a5e3664550831fb01672c44b1e",
            "input": "CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while  Q: Is there a faster way to defrost it? A: defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air  <sep> FOLLOWUP_Q: And this will work with any type of fish?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8522d32f6a8f4d29a3c7124888ed2316",
            "input": "CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.)  <sep>  Q: How do I cook small fish in water without overcooking? A: removing it from the water as soon as it's done  Q: Is the 1 inch thick should be simmered for no more than 10 minutes true? A: Tiny fish like you mention will probably be done in only a minute or two, similar to small  <sep> FOLLOWUP_Q: Does that include sardines and anchovies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-38687c2cb2ae4483a8e6178e6957590e",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: Right way to defrost roux",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9eca68d0b45243d2a1dbef893f13ad59",
            "input": "CONTEXT: I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh.What I do now if I have cucumbers I need to use is to prepare and process them exactly as I would for fresh tzatziki sauce. I freeze the processed cucumber in 1/2 or 1 cup containers and thaw to make fresh tzatziki sauce. Works great and the added bonus is that it doesn't take up as much room in the freezer.  <sep>  Q: Can I freeze Tzatziki sauce? A: I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh  Q: Is there a way to prevent that from happening? A: I freeze the processed cucumber in 1/2 or 1 cup containers and thaw to make fresh tzatziki sauce. Works great and the added bonus is that it doesn't take up as much room in the freezer  <sep> FOLLOWUP_Q: Can it be canned instead?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5ffeafec099b4c59a7412f1e9e2a15f5",
            "input": "CONTEXT: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous  Q: So many people suggest using them for bananas. Is there something special about the banana? A: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag  <sep> FOLLOWUP_Q: Are there any foods besides bananas that produce this gas?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-5db5e7ba8253411d9d1ef7d2b2aac82f",
            "input": "CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.  <sep>  Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely  Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom  Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier  <sep> FOLLOWUP_Q: Is there a reason why the blueberries shouldn't be put directly in the freezer without drying them first?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-2c401485bc9542a982d18dcb20992eda",
            "input": "CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for \"standard\" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to should I cook seafood in paella? A: My uncovered method is to put the fish in and cook for 10 minutes  <sep> FOLLOWUP_Q: After cooking for ten minutes what are the next steps?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-872528d0d58f4799af69871749184f57",
            "input": "CONTEXT: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cooking—which especially complements sweet baked goods.Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted.One final difference is that butter burns/browns more easily than shortening.  <sep>  Q: What's the difference between greasing a pan with butter vs. with shortening?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-02abbc6a4a7147f08560e5ce454f9731",
            "input": "CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: can i make Ma Po Doufu without Pork A: A vegetarian Chinese place that I occasionally visit uses a \"vegetarian ham\" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: Would the dish work with chicken/beef? A: I've seen it with pork (most common) or beef (sometimes  <sep> FOLLOWUP_Q: can i make this wihout any type of meat?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-25e75ccb2a3843299fd281667510ac46",
            "input": "CONTEXT: The article you linked to references this dish as \"Wiener Schnitzel\". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. \"Wiener\" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes.  <sep>  Q: What is a Vienna Schnitzel? A: he articl  <sep> FOLLOWUP_Q: I have heard this term frequently used, but I haven't been able to find a definition, even in the extensive Wikipedia Article on Schnitzel.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fdd6b2026cae418c849d4075d3010eb6",
            "input": "CONTEXT: If you want a similar texture and flavor, I recommend trying other similar root vegetables. I use turnips and parsnips in similar applications. They're both dense, white and have a slight sweetness to them and they should hold up relatively well to long cooking times.You might also enjoy yucca which can have a cooked texture similar to a cross between potato and banana. I've not tried them in this sort of application specifically but I think they should work.  <sep>  Q: what are some alternatives? to potatoes A: If you want a similar texture and flavor, I recommend trying other similar root vegetables  Q: What are the most recommended? A: I use turnips and parsnips in similar applications  Q: How would they taste in soup? A: You might also enjoy yucca which can have a cooked texture similar to a cross between potato and banana. I've not tried them in this sort of application specifically but I think they should work  Q: Do I boil it first? A: they should hold up relatively well to long cooking times  <sep> FOLLOWUP_Q: Are these items low in carbs?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-f6f8c483a7864f0f86daf584d5340c5f",
            "input": "CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  <sep> FOLLOWUP_Q: What temperature should I cook chicken breast at?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-220a7090a3484e06bca2834f1174e8f5",
            "input": "CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour  <sep> FOLLOWUP_Q: Are there any other benefits to using chicken fat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d599ce9978714323ac95a2b62fca919b",
            "input": "CONTEXT: While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature.If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.You might also try using bread flour. Here in the south all-purpose flour has a lower gluten content than most other all-purpose flour in the US and it's also bleached to weaken the gluten content that's there. I've recommended to guests of mine that have had issues with popovers not rising that they try bread flour and I've heard positive responses following the use of bread flour. Bread flour will also have a bit more flavor and produce more browning from the additional protein.  <sep>  Q: How do you make Yorkshire Puddings rise reliably? A: If the eggs and milk aren't room temp to even slightly warm  <sep> FOLLOWUP_Q: Why do they need to be warm?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0566b2ad48cf47bda1bffc406b6f2299",
            "input": "CONTEXT: They're commonly called squash blossoms in English - as you might guess, this is because it doesn't matter too much what kind of squash they're from. They'll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squash instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.  <sep>  Q: What variety of squash produces \"flor de calabaza\"? A: They'll most commonly be from smaller summer squash plants (e.g. zucchini  <sep> FOLLOWUP_Q: What type of squash will produce the best tasting flower?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0fcb1589a29440c1904b997a8a5065b1",
            "input": "CONTEXT: Parsley is both a flavoring herb and a decorative element for plating the finished dish. By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor. The cooked parsley will have a slightly different taste to it than the fresh parsley. This is how cooks layer the flavors in a dish.TB stands for Tablespoon.  <sep>  Q: Why in this one recipe parsley is used in 2 different ways? A: Parsley is both a flavoring herb and a decorative element for plating the finished dish  Q: Will it taste different depending on the preparations? A: By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor  <sep> FOLLOWUP_Q: It is okay to eat if it is being used for decorative purposes?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-283ba71b09004bf4aefdca13b91c9834",
            "input": "CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in coffee? A: I would think this is happening because your cream is just about to turn sour  Q: Could it have something to do with either the coffee being too hot or the creamer being too cold? A: As cream ages, lactic acid builds up in it  <sep> FOLLOWUP_Q: Why would it happen with soy milk as well?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-be83d67a5d984222bb7454ca4deccbdc",
            "input": "CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.  <sep>  Q: Do you think if I heat up some oil in a wok and put the entire dish into it to cook would that help? A: my first instinct to heat some oil and fry it off  <sep> FOLLOWUP_Q: Would boiling it instead help at all?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-58f4739bf35b4e65ab05fbf60f741a3c",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: DO you think the result could be salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What can i do to avoid this? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  <sep> FOLLOWUP_Q: Do you have any other additional information on brine turkey?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7da8401997fc4b3885881e85d9ddd396",
            "input": "CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot? A: If you left the meat in there for a very long time it would eventually approach 212F and start to get tough  <sep> FOLLOWUP_Q: Is 15-20 minutes too long to boil meat?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e862db3a3f114bca94b404511cac0757",
            "input": "CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board  <sep> FOLLOWUP_Q: Which type is easier to clean?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fb3ed7ae740c4d3db197eb804a751530",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: You are not hurting the flavor  <sep> FOLLOWUP_Q: What can I add into the teabag to aid it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-aa8cd3ff16914de4a659aca2bfe19b3d",
            "input": "CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of \"It's not good yet\" - it can come from \"not enough seasoning\" or from \"not enough salt\", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty  Q: Should I add a bit more of MSG then, or will that mess up the food chemistry? A: When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it  <sep> FOLLOWUP_Q: Will MSG affect the food texture at all ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-de19ccea9fca4f18b01e3ac976920391",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for 15 cardamom pods, crushed...do I keep the shells?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-fe135717fb6141ef808925a75685dd12",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year  Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease? A: The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones  Q: will it develop a different taste or add a strange taste to foods over time? A: If it stinks, throw it out. Before that, there is no problem eating it  <sep> FOLLOWUP_Q: How long till it is unsafe or smells off with bits of meat left in it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3d892dc3c1e34cb198209570ad6546d5",
            "input": "CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a \"normal\" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it? A: steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid  Q: What if i put a pan of water in the oven? A: adding a tiny bit more liquid, might help with that  <sep> FOLLOWUP_Q: What temperature do you recommend?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cd0d1dcb5c654dfc9cd2f39fb8878769",
            "input": "CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  <sep> FOLLOWUP_Q: DO you think the result could be salty?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-cc31faae426d4514bdc9ddd758e398c5",
            "input": "CONTEXT: My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.As to defining chili, I think you could work on a definition forever. Apart from the notion that a chile is the pepper, which is the main ingredient, and chili is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is chile too, but what they have is different from Texas chili, even when they use red chiles). I think chili is a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case.  <sep>  Q: What makes white chili white? A: it doesn't have any significant amount of dried red chile in it  Q: What ingredients oes white chili lack that is normally in regular chili? A: a significant dose of dried red chile powder  <sep> FOLLOWUP_Q: If I substitute broth for tomatoes, wouold it still qualify as chili?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e4e30454586a4127af3bf41b2df53e6c",
            "input": "CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to \"play it by ear\". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were \"hydration\", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as \"hydration\" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt  Q: do we count things like sour cream, butter, milk, eggs? A: the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough  Q: Do we count just water/liquid? A: for lean doughs  Q: Does anything else factor in to the hydration of the dough? A: there is no real formula any more to create an actual percentage  <sep> FOLLOWUP_Q: Are there any exact formulas when it comes to baking?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-becb1e5d0fc140f8a920e2ee4c6b2a3d",
            "input": "CONTEXT: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth. I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well. Then run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth. If you don't have a food processor, you can maybe use a cheese grater or potato masher instead.  <sep>  Q: What is the Best way to juice a pineapple? A: I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well  <sep> FOLLOWUP_Q: What is the easiest way to remove the skin?###And is there a tool for removing the core?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-62a6b5996c7a49578dd7b404be9165ef",
            "input": "CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour  <sep> FOLLOWUP_Q: So it is made using natural ingredients?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3ab141c1823641ed9e0b8df2ef4ebabc",
            "input": "CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a \"knockoff.\"I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce  <sep> FOLLOWUP_Q: Do you have any other suggestions?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-22f5f8b49b1c4d988a65e74d1937b3b5",
            "input": "CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say \"2 min less than instructed\" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Is using homemade pasta instead of dried in a bake recommended? A: it will likely not have the texture desired  <sep> FOLLOWUP_Q: Will the noodles be too soft?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-40d68c418cfd434bb863cb0bf4ad52f2",
            "input": "CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there  <sep> FOLLOWUP_Q: I mixed them over a year ago, would it still be good?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-10322ca6a5f9434da3bc71c28ccb1271",
            "input": "CONTEXT: Yes, it would taste different-Sugar chrystals are made of sucrose saccharose(glucose combined with fructose), if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits into its monomers-fructose and glucose(invert-sugar). Fructose fits into your taste receptors better than sucrose or fructose causing it to taste sweeter(1.73 x sweeter).  <sep>  Q: Hello! I was wondering if sugar is better to put in tea after boiling it? I am from Punjab and am not used to this method. A: Sugar chrystals are made of sucrose saccharose(glucose combined with fructose  Q: Do you have any information at all on what happens when sugar is added to tea while boiling or after boiling? A: if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits into its monomers-fructose and glucose(invert-sugar  <sep> FOLLOWUP_Q: Will the sugar do this both when its put in tea while boiling and after boiling?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-a11ecbd941684ddca63ac0c22e87ba77",
            "input": "CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: what does watt specify in induction stove A: Watt specifies the power of the device  Q: Does a higher watt induction stove implies that the cooking will be faster? A: So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one  <sep> FOLLOWUP_Q: Is electricity consumption of higher watt induction stove higher?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-8a6c5772f7074c43a0e96a8c22930b46",
            "input": "CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c1a33dfba1c84b1c8d6f21c7b0c28737",
            "input": "CONTEXT: In a cookbook that old, the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration. You can still do this with the appropriate bacterial cultures, but most of us now buy our sour cream at the store instead. That product is similar, but made in much larger batches with a highly standardized, refined bacterial culture, producing a product with a predictable sourness and texture. Home-cultured versions are more variable, but they use similar processes on a much smaller scale.Whether you want to call this the \"same\" is partly a linguistic distinction that depends on how much you want to consider the differences in scale and equipment between pre-refrigeration and modern methods.In contrast, the addition of something sour to cream is really a substitute, used when you don't have a proper sour cream available. A cook back in the 1890s could use the same substitution then as we might today. But the production of sour cream (and all sorts of fermented milk products, such as yogurt and kefir) is much older than that, and there would have been some variety of \"traditional\" sour cream available, though not universally or year-round in the days before mechanized food distribution systems.  <sep>  Q: Is sour cream in olde recipes the same as sour cream today? A: the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration  Q: How would I make a home-fermented variety of sour cream? A: You can still do this with the appropriate bacterial cultures, but most of us now buy our sour cream at the store instead  <sep> FOLLOWUP_Q: Can you recommend some good recipes for using sour cream?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8b7eab484e214be78ec6483d7c952883",
            "input": "CONTEXT: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese. The have a light flavor and work well with Italian foods. We always have these on hand, but they are not always easy to find in some areas. I often substitute simply because, while I might have the intended cheese on hand, there may be some that I need to use sooner than others depending on how long I've had them or how long they've been open. With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone.And to let you know, the reason I tried the other cheeses: I asked in a Mexican restaurant what kind of cheese they used and was told that it was \"like American Mozzarella\". So, I decided to experiment.All said and done, all of these cheeses have a mild flavor and work in many dishes, regardless of the ethnicity. What you do want to stay away from are cheeses that don't melt well and are designed to keep their shape and texture under heat. One example would be quest fresco.  <sep>  Q: Mexican cheeses on otherwise Italian pizza A: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  Q: Does a Mexican cheese change the flavour very much? A: With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone  Q: can you recommend a mix of cheeses? A: Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  <sep> FOLLOWUP_Q: what herbs would you recommend with them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-b286e63d11dd43b4b5cba48b34a2f35e",
            "input": "CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So \"leaving out\" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year  Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease? A: The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones  <sep> FOLLOWUP_Q: So, it is the meat particles in the fat that can make it go rancid not the actual fat itself, should I sieve it before storing it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-98f3cf752fd94e889bad87a1219c3e0b",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with crumbles of uncooked tofu ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-023f13a33653463daf11a315d9f04847",
            "input": "CONTEXT: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific \"name\". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  Q: Can you give me maybe 2 or 3 specific types? A: If you live in Poland, you should easily find the \"normal\" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller  <sep> FOLLOWUP_Q: Are they the best for using in a slowcooker?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-45ce4d22992749ae8d777207fd8747b9",
            "input": "CONTEXT: I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.  <sep>  Q: Should homemade lasagna be frozen cooked or uncooked? A: I'd say freeze nearly all of them uncooked and bake when ready  Q: Does it matter if you are using frozen veggies? A: it's been baked, it's not going to hold as well when thawed and re-warmed  <sep> FOLLOWUP_Q: Does it mater what type of cheese you use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0bd60f7bff1f459886614d995434ff9b",
            "input": "CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good \"induction-able\" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  <sep> FOLLOWUP_Q: Do you suggest a certain method?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-868f2fceeecd4c7dba00a2863d2deb40",
            "input": "CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long should I cook chicken for best results? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it  Q: Do you have any advice on cooking methods? A: Roasting in the oven or braising in a stew  Q: Do you have any other advice on cooking chicken? A: Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it  <sep> FOLLOWUP_Q: What are the safety concerns of undercooked chicken?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-85f09e1fc9db4709bd5df5707dbee0a6",
            "input": "CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  <sep> FOLLOWUP_Q: Is there a way to slow the process down?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-de1dc39217494853bd4bb33e13b7f1f9",
            "input": "CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: can you poach fish in milk? A:   Q: does is spoil has it heats? A: It will of course not spoil  <sep> FOLLOWUP_Q: can i use powdered milk if I don't have regular milk?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-86688afafdc54275a6203baa159abf53",
            "input": "CONTEXT: While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature.If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.You might also try using bread flour. Here in the south all-purpose flour has a lower gluten content than most other all-purpose flour in the US and it's also bleached to weaken the gluten content that's there. I've recommended to guests of mine that have had issues with popovers not rising that they try bread flour and I've heard positive responses following the use of bread flour. Bread flour will also have a bit more flavor and produce more browning from the additional protein.  <sep>  Q: How do you make Yorkshire Puddings rise reliably? A: If the eggs and milk aren't room temp to even slightly warm  Q: Why do they need to be warm? A: it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion  <sep> FOLLOWUP_Q: Do I need a special pan to bake them in?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-10106fe8a3cd492cacaf6edb9390d739",
            "input": "CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass — more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature.  <sep>  Q: When should the temperature of meat be taken? A: the practical answer to your question is that you need to anticipate when the target temperature will be attained  Q: When a recipe or safety recommendation calls for a specific temperature, in what \"stage\" of the meat preparation should it be taken? A: With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier  Q: Should you test the meat while it is still in the pan? A: The bottom line however, is that the roast needs to ultimately reach the target temperature  Q: Does it matter if you take it after it has rested a while? A: The bottom line however, is that the roast needs to ultimately reach the target temperature  Q: What is a goo target temperature for beef? A: For something like a beef or pork roast, the coolest point will be generally in the very center of the roast  <sep> FOLLOWUP_Q: Is there a temperature to aim for for pork?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-862cd5ed21ec4d1884ca316345c8d4dd",
            "input": "CONTEXT: Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off. Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs. The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom. However, you will still get a little sink-age.The trick for Pannacotta, is to stir them as they begin to set. Or to whip them after they have set and then stick them back in their molds and chill again. This also helps make your Pannacotta lighter and aerated.  <sep>  Q: Is there a way to forestall vanilla bean marrow falling to bottom of crème? A: Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like  Q: What do you do next after that? A: Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off  Q: Is there anything I should watch out for when doing this? A: Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs  Q: What will the extra thickness do in this case? A: The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom  Q: What do I do in cases of making a panna cotta? A: The trick for Pannacotta, is to stir them as they begin to set  <sep> FOLLOWUP_Q: Is there anything else I can do in cases of making a Pannacotta?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e877c7e6c16d415fb5dfcd8fe496120a",
            "input": "CONTEXT: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe. You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep>  Q: hELLO###How can I substitute English Toffee in cookies?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-00d65aaf11da40e7a63f7386caf191c7",
            "input": "CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for \"15 cardamom pods, crushed\". Do I keep the shells? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds  Q: What do I do with the husk and seeds?###Do I need to use a lot of force? A: I usually pound the whole pods once or twice  <sep> FOLLOWUP_Q: Are there other spices I can use?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-81c5e922262c4d83a10e3f561a52957b",
            "input": "CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight  Q: I left it on the kitchen table but it was out of the light. Any other reasons? A: Another possibility is that it was just past its date  <sep> FOLLOWUP_Q: What about the temperature of the room?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d0987112f53a469692f9af80bce65358",
            "input": "CONTEXT: In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods). In this case, I don't think the garlic is what's holding you back.While garlic and herb infused oils do present some botulism risk, I think what they are getting at is the can of preserved garlic you've had in the fridge for 9 months.  <sep>  Q: How long does cooked garlic keep in fridge? A: In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods  <sep> FOLLOWUP_Q: Could I freeze it for longer?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-900def62e75f42ba95cca8be334f67a8",
            "input": "CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: how much juice should come out when curing pork belly for bacon? A: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies  Q: How will i know if the pork belly is curing properly? A: That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much  <sep> FOLLOWUP_Q: How much salt should i use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-43053474b6c6480d978a5de8c3e3ba79",
            "input": "CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.  <sep>  Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees  Q: The problem is that the cake burns on the outside, and then the inside is not completely done how do I prevent this? A: Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer  Q: what is some good advice for baking cupcakes perfectly? A: The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside  Q: what is the best way to get well balanced baking results? A: Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies  <sep> FOLLOWUP_Q: what is the best cooking time?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-76f198a7ec8a4222bbb50ea8b37e5299",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: How do you temper chocolate?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-3fc29bbf7f73469f8c7c988a2f44f6b5",
            "input": "CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: How can I cook chicken burger? A: for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp  <sep> FOLLOWUP_Q: What can i do to achieve certain internal temperature when it is stated on the label?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4530bb1b29b2469c86c5b11853ddc86f",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute frozen berries when the cheesecake calls for fresh? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  Q: What about the extra liquid in the frozen ones? A: Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy  <sep> FOLLOWUP_Q: So, if I wanted to add berry juice to add more berry flavor (and a nice color) would that work?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5ed93394855c41e584a13b074bfd724b",
            "input": "CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go?###20 years ago, the most common type of rigid spatula (or \"turner\") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon.### These spatulas were not very durable (leading edges tended to melt), but they were very very good for making eggs and other delicate non-stick-pan dishes. A: they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely  Q: Why did manufacturers stop making thin, smooth plastic turner spatulas? A: The old thin utensils were made of Nylon  <sep> FOLLOWUP_Q: okay. Thank you",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-914acd3a97634967a174462d62460b14",
            "input": "CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: Is there a manual meat slicer that can help with thin even slices?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-635a1ae87080418b822da8f38077361b",
            "input": "CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: toning down the fresh chilli picquancy###I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all \"melted\" in the pan, looking more like leaves, i.e they lose shape. A: It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them  <sep> FOLLOWUP_Q: I see###any other tips for me?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5dccf849af334107b57fbdfe9bd07655",
            "input": "CONTEXT: Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably but most chefs prefer flat leaf as it usually has a more distinct taste. That is going to be up to you and your preference. Curly parsley provides a more unique and visually interesting look when you're talking about garnishes but putting a sprig of parsley on a plate is what would be called a \"non-functional\" garnish. Aside from adding a bit of green it serves no purpose as very few people I know will pop it in their mouth and eat it. You're better to sprinkle with chopped parsley or herbs that can help enhance/accent the flavor.Curly parsley is also visually appealing used in a parsley salad due again to the ruffled edges.I usually use flat-leaf if available, then curly if flat-leaf isn't available. Under no circumstances (except if you just need a touch of green dust) do I recommend using dried parsley. Clippings from the underside of yor lawn-mower probably have more flavor. Same goes for dried chives.  <sep>  Q: Parsley: flat-leaf or curly?###How do I know when to use flat-leaf or curly-leaf parsley? A: Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably  Q: How do i use them for recipes? ###And how can I use it as a garnish? A: when you're talking about garnishes but putting a sprig of parsley on a plate is what would be called a \"non-functional\" garnish  <sep> FOLLOWUP_Q: how can i use the parsley as an ingredient?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a13c239b3f774812acbd5f26535bc25d",
            "input": "CONTEXT: They're commonly called squash blossoms in English - as you might guess, this is because it doesn't matter too much what kind of squash they're from. They'll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squash instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.  <sep>  Q: What variety of squash produces \"flor de calabaza\"? A: this is because it doesn't matter too much what kind of squash they're from  Q: How would I use it in a soup? Is there a specific cooking method? A: They'll most commonly be from smaller summer squash plants (e.g. zucchini  <sep> FOLLOWUP_Q: Should summer squash plants be cut to a particular size when using them for soups?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8f71deffee654015a147ecbc05927d7b",
            "input": "CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee? A: I would think this is happening because your cream is just about to turn sour  <sep> FOLLOWUP_Q: Could it have something to do with either the coffee being too hot?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-7657d53a4bd640fba7e509e09de2620b",
            "input": "CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it \"the lump\". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say \"chocolate and pear cake\". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a cake and it has holes in it why? A: each time it happened, there was something just below the hole, let's call it \"the lump  Q: Was it because the batter was uneven? A: What I think happens is that the lump is too heavy  Q: Could it be uneven rising? A: When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How could this be prevented? A: folding the whites very gently, and generally erring on the side of too little whisking  Q: Anything else? A: my second guess is badly dissolved flour  <sep> FOLLOWUP_Q: How long should I bake it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2b7da3f1a0464b6cab8b0144f6f1b954",
            "input": "CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: and then what do i do ? A: You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it  Q: are there any other tips for making sure all the flavors are in the pork meat ? A: I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them  <sep> FOLLOWUP_Q: why don't you shallow fry them ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-d26eb6fe1c6b4110a6de09349e6237c8",
            "input": "CONTEXT: Propane and butane are pure alkanes. They don't produce anything nasty when burned. The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food. The complex molecules you get from heating the food itself have more potential for being harmful than the combustion products of a propane butane torch. Ago yes, it is food safe. Another matter of safety is that it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones. But a sensible adult should be able to handle the thing safely.  <sep>  Q: Is it safe to use a propane torch bought at a Hardware store? A: Propane and butane are pure alkanes. They don't produce anything nasty when burned  Q: What do they produce then? A: The worst you could possibly get should be carbon monoxide  <sep> FOLLOWUP_Q: So they are basically safe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-88094516ad6242239cb8c53b054890ec",
            "input": "CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup  <sep> FOLLOWUP_Q: Is there something I can add that is a common pantry item?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0f1e641fe2d943c89804425d2098bc1f",
            "input": "CONTEXT: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. Rosé wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off.  <sep>  Q: How can I improve flavor of Sorbet made in Magic Bullet?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-009c56fea9474c13b05ee3a53a6b361b",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  <sep> FOLLOWUP_Q: They are still edible right? The packaging says best if used by 2010. I tasted them and they taste alright, maybe a little tartish but I don't mind.",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f6f84fac0f71497b9c07ba1bd2b6a07a",
            "input": "CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: Would they still be okay for bottling?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e29ab0ddda0f455aa43d097b5bb5b43d",
            "input": "CONTEXT: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables. The salt helps keeping undesirable bacteria in check, so you probably don't want to \"dilute\" it. Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same.TL;DR: Treat any additional vegetables like cabbage when calculating the amount of salt.  <sep>  Q: Should I add salt to my sauerkraut recipe if I add vegetables?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-78a6c33f0d7b40c09d181b433604a0f0",
            "input": "CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: how much juice should come out when curing pork belly for bacon? A: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies  Q: How will i know if the pork belly is curing properly? A: That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much  Q: How much salt should i use? A: I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge  Q: How long should i leave it in the fridge? A: Flip every day or so for a week. What I look for next is a firming up of the belly  <sep> FOLLOWUP_Q: thanks, any other suggestions or tips?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f6881d8d3f26403db562fa05deb502b4",
            "input": "CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish  Q: How should they be handled while cooking with them? A: Chop some of it very fine and put it in the dish and then slice the rest paper thin  Q: Is there anything I need to avoid doind? A: make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is the best way to prepare them? A: A few classic ideas are an omelette, risotto, or pasta with a cream sauce  Q: Like an Alfredo suace? A: Those all carry the flavor and aroma of truffles very well  <sep> FOLLOWUP_Q: Do you recommend preparing meat with them as well?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-e5253d900c2f489e8a9669552a763952",
            "input": "CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent  <sep> FOLLOWUP_Q: Why do Red lentils stick to the pan easily?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-6d56765662a14deaa8d90abfc192cfe7",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  <sep> FOLLOWUP_Q: Are the leaves usable?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9bde0d78f30349d19640d3525b11df02",
            "input": "CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate  Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water  Q: Would this make the food more dry? A: You are left with useless protein fluff floating on water  <sep> FOLLOWUP_Q: What is the right amount to whisk egg whites?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0cef26a043c947b29c8271bec67d8c0c",
            "input": "CONTEXT: Here's a quote from the short section \"Stir-Fry\" in the Gargantuan work \"Modernist Cuisine\": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry (\"bao\" in thai - I think), the hotter the better. But there's also non-professional \"chow\" stir-fry, which is, in \"Modernist Cuisine\"s words, more like a \"covered saute\". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: My bbq has a 12000btu output side burner, will this be ok A: domestic gas burners [...] 6,000-14,000 BTU/h  Q: What is the optimum output to use without getting into the professional output range? A: 6,000-14,000 BTU/h  <sep> FOLLOWUP_Q: Can i use the wok on the stove or just a grill?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-facdfd3e2fba4ad1965d386716f3e943",
            "input": "CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original \"Coney Island\" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as \"funky\" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: Sauerkraut for hot dogs A: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a \"correct\" answer  Q: Would you serve anything else with it? A: Personally, I just eat sauerkraut with a fork  <sep> FOLLOWUP_Q: is there any other advice you could give me/",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-390fe983a9da4252b72800e856631dfa",
            "input": "CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch  <sep> FOLLOWUP_Q: Would doubling or tripleing the recipe make it to heavy to rise as fast?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-d25e3e5835324b5ab157f450c5f91b40",
            "input": "CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with crumbles of uncooked tofu ? A: I would suggest making tofu burgers  Q: How can I do tofu burgers ? A: Add another hearty ingredient  Q: do you have a suggestion for what ingredients I could add ? A: roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg  Q: What do I season it with ? A: Season with your choice of herbs or spices, such as thyme, oregano, basil  <sep> FOLLOWUP_Q: Once I have the burger, what is the best way to cook it ?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-273ba6ba3ca148a6851bc2de64b4693d",
            "input": "CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: Cooling melted sugar quickly? A: molten sugar is hot  Q: What the easiest way to make 1 inch cubes and cool them down enough to hold their shape? A: I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it  <sep> FOLLOWUP_Q: How long will it take the to cool?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-aeec4e84a4a8421db80dcbb819848f82",
            "input": "CONTEXT: The bundt pans come in 6 cups, 10 cups, 12 cups. I'd go with the middle size as most recipes call for a 10 cup pan. Non-stick is best, though I always give it a spray anyway. They are usually made of cast aluminum. I've had no problem with those. As a beginner, stick to a simpler pattern than one with a lot of nooks and crannies.  <sep>  Q: How do you choose a Bundt cake pan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a5fc6f8b8c3b40338411ec1e9c02eedc",
            "input": "CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: For brownies the contact of the hot plate is required  Q: how could I bake the brownies so that the outside perimeter isn’t hard? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it  <sep> FOLLOWUP_Q: The rest of the brownies are cooked right, so should a i change the temp or the baking time?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-47342fa36a724e3fb9d1857d641aa217",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce  Q: Is that suitable for someone who doesn't eat shellfish? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  Q: Do I use the same amount that I would have used of clam juice? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more  <sep> FOLLOWUP_Q: Will it have the same consistency?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-94218656b46147018ef2b03424239b58",
            "input": "CONTEXT: Your question is slightly confusing but I'll try to answer your question.As far as I can tell McCoin brand is bags of frozen vegetables (correct me if I am wrong).If it says do not thaw and to cook from frozen, it just means you do not need to thaw it before you cook it. Thawing is the act of unfreezing something. This can be accomplished by leaving something out at room temperature to naturally thaw.So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it.  <sep>  Q: Meaning of do not thaw for frozen food A: it just means you do not need to thaw it before you cook it  Q: oh okay. am i supposed to wash frozen food after opening the package or can i cook it directly? A: So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it  <sep> FOLLOWUP_Q: should i put my opened packet into the freezer again if i don't want to use all of it?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-0f616795476c45c4a35e2694e2af42eb",
            "input": "CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak? A: re ar  Q: I have trouble cooking a steak medium, do you have any tips? A: There are many variables here that may or may not caused OP's problem  <sep> FOLLOWUP_Q: Is a steak hip about 1 cm to 1.5cm in heith a good size to try to cook?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4533a5048bdd4a9f81466ba442fedfac",
            "input": "CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience  Q: what is a specific difference? A: Passata is usually much thicker  Q: do I cook it much longer? A: it won't need as long a cooking time  <sep> FOLLOWUP_Q: how much should I use?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-50cc201187984187ad91ae2c8cc8da0f",
            "input": "CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking  Q: Does goulash contain sour cream? A: It usually contains potatoes and other vegetables, as well as noodles  Q: Does stroganoff have wour cream? A: A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce  <sep> FOLLOWUP_Q: Where is the best place to find the recipes for them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-8d4af9a1c75d4ac19724cc5b81899401",
            "input": "CONTEXT: I'm an American cornbread lover living in the UK, so I have some experience with this. In the UK and commonwealth corn flour = US cornstarch, and in the UK corn meals are coarser then their US counterparts. Coarse polenta is like ball bearings, fine polenta is still too coarse for decent cornbread and fritters. You can get fine corn meal in the UK now, which is slightly finer than your average US cornmeal, but not as fine as US corn flour. So if I'm in the US using an American recipe that calls for fine corn meal I'd just use regular corn meal, if I'm in the US using a UK recipe and it calls for fine corn meal it would probably mean fine polenta, which is what you generally get in the US.  <sep>  Q: What is \"fine ground cornmeal\"? A: I'd just use regular corn meal, if I'm in the US  <sep> FOLLOWUP_Q: What is the difference between \"regular corn meal\" in the US and other places?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5a607a1de95f49a39145da2669e81b15",
            "input": "CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work? A: I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil  <sep> FOLLOWUP_Q: What would be the best method to use in order to strain the frozen berries thoroughly?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-34e7d1c78e3f4a7d8aa41a67ace44c90",
            "input": "CONTEXT: Most turkeys sold in the United States for Thanksgiving are frozen. It simply is not feasible for meat processors to process the huge spike in turkeys for the holiday and provide everyone a fresh turkey. Expect to pay a premium for a fresh turkey over a frozen one. If you buy a frozen turkey, from a quality standpoint it does not matter whether you buy a turkey a month out from Thanksgiving (now) or wait to buy the turkey later. You will basically get the same product.  <sep>  Q: When's the best time to buy a Thanksgiving turkey? A: If you buy a frozen turkey, from a quality standpoint it does not matter whether you buy a turkey a month out from Thanksgiving (now) or wait to buy the turkey later  <sep> FOLLOWUP_Q: Should I worry about it getting frostburn in the intervening month?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-2d89bb7a2ca94c32ba2adce4b6104cc2",
            "input": "CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a4074ba7338d4f01aee9d38f3dd6c153",
            "input": "CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge  Q: What is causing that to happen? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Do the ingredients make a difference? A: a little water on your finger it should help it stick together  Q: Are there any other tips you might have? A: you're making  <sep> FOLLOWUP_Q: How long does it take to perfect the art?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-bc9fcbdb16104917a8a7560c555eea64",
            "input": "CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality  Q: Am I hurting the flavor at all? A: You are not hurting the flavor  Q: What can I do to affect the steeping time then? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  Q: Would cold water work or just hot? A: hot water  <sep> FOLLOWUP_Q: What else would have an effect on tea infusion?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-99340b1f55ff472c8c6c3aad48fe8d17",
            "input": "CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: Ribs burned to a crisp following directions. What does \"medium high\" mean? A: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective  <sep> FOLLOWUP_Q: If meat should not be cooked with direct heat, what is the most effective way?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-35503f65b67d4b0781bc6dc44238b954",
            "input": "CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of \"It's not good yet\" - it can come from \"not enough seasoning\" or from \"not enough salt\", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty, but it also will not taste bland, it will have a \"seasoned\" taste  <sep> FOLLOWUP_Q: Is there anything else I can use as a substitute?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-9ea0c7e30b1c4f889ba6c1f68f2ab5a8",
            "input": "CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  <sep> FOLLOWUP_Q: What ingredients can be used to develop these flavors?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-94ce7aee6ba041ceb8252f546de0c568",
            "input": "CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-eb701a62f6cc4e9ba166dcad4093f050",
            "input": "CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-a5d60ca068c84b8aa68e031bb0e7018a",
            "input": "CONTEXT: This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).  <sep>  Q: Can I dilute double cream with milk to get lower fat content?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-22aa0905d3e6485f9091bf4487a3bf09",
            "input": "CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough?### A: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: how to make soft? A: I typically cut it into cubes, soak it for about 10-15 minutes  <sep> FOLLOWUP_Q: Is a slow cooker good ?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-7e4e405f33c94df986ffb43b0c253022",
            "input": "CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves  Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves? A: It is just easier to handle unpeeled, and even easier when kept as a head  <sep> FOLLOWUP_Q: What about cooking time?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-ff43d34707a745d8b23081d06cd7bad8",
            "input": "CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-46e0fe5d41824fb28aa89e5d23dc4ca5",
            "input": "CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: How far in advance of serving can you fry fried eggs?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-579e6d29a997406fa8ba38136d164a1e",
            "input": "CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam  Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea  <sep> FOLLOWUP_Q: should I heat the cup before serving?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-9a3b6b168fd54bf38e788b054c3abd10",
            "input": "CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper?###If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. ###How much sauce could you actually make from one such pepper? A: A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How would this influence the amount of sauce you could make? A: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers  <sep> FOLLOWUP_Q: Is there a general rule of thumb for how pepper sauces are made in regards to the SHU levels they achieve?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-0a605847622748498276c7bbb430991a",
            "input": "CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16\" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6\" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1391aaa5703845e69aaeaf7dbfc8e756",
            "input": "CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeños less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness  Q: Why would my guacamole be less spicy after I add lime juice, then? A: Most likely you have simply added a weak jalapeno  <sep> FOLLOWUP_Q: Is there a way to ensure the guacamole is spicy without adding too many jalapenos?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-105242ccd1684f02b2f86f8eb19b47f8",
            "input": "CONTEXT: Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep>  Q: How can I use leftover vegetables from the slow cooker? A: Save the veggies in a freezer bag or air-tight bowl (in the freezer  Q: What can I make with these leftover veggies? A: you've got most of vegetable soup without it taking so long  Q: Are there certain veggies that taste good in the slow cooker? A: Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep> FOLLOWUP_Q: Can any of them be pureed, boiled, etc?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-385f571cc283462c8b593dc91893abb4",
            "input": "CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the \"taste\" is affected.  <sep>  Q: Can food be boiled \"extra fast/hard\" in water? A: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor  <sep> FOLLOWUP_Q: Anything, can if effect the taste?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5e0f1ca59e904af284c5009022957615",
            "input": "CONTEXT: I'm using nonstick pans on my induction cooker without any issues. Also frying pancakes is fine.So, if something smells weird, it must be a particular issue with your pan, not a general induction-cooker-vs-nonstick-pan thing.375 F (190°C) should not be a problem for any decent cookware, regardless of the cooker the cookware is being used on. This holds true, regardless whether you're using Teflon, Ceramic or a stainless (uncoated) pan.  <sep>  Q: Is it safe / advisable to use a nonstick baking sheet on an induction cooktop for pancakes (375 F)",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-c0855bcf4df74b0baa713d500c9f2031",
            "input": "CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)  <sep>  Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel  Q: Do you have a recipe for that caramel? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan  <sep> FOLLOWUP_Q: How long do I cook it for?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4b010829e4824015b17290e0e9bed340",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  <sep> FOLLOWUP_Q: I wonder if I cook would that help?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-4032d733753343b08cfa30ae51a1947d",
            "input": "CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Are you familiar with the gas range hack for greater power output? A: This seems nonsensical to try with your home stove  <sep> FOLLOWUP_Q: Why is it a bad idea for my home stove?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-1c3999cdeea04a49a84544f9ba46beee",
            "input": "CONTEXT: The \"solid vegetable oil\" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.  <sep>  Q: What's the best replacement for \"solid vegetable oil\" in pastry recipes? A: u ca  <sep> FOLLOWUP_Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-f466a72ea1d7415db008d8f3b2a8d3d9",
            "input": "CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: Does it matter if I substitute butter for oil in baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil  Q: okay because I want that buttery taste, will adding more butter instead of oil give me that buttery taste? A: If you are going to use the same amount of oil, then it will not make any difference other than the taste  Q: will it make a difference with the consistency of the muffin? A: it will not make any difference other than the taste  Q: So my muffins will come out with the same texture or will they be fluffier using real butter not margarine, over oil? A: ou need to adjust the liquid content accordingly since you are going to have more water than you planned  <sep> FOLLOWUP_Q: ah ha, thank you, so I would have to add less water?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-e8bdecd25d6c440cad919fc1261a0874",
            "input": "CONTEXT: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated.  <sep>  Q: What kind of cooling garnish is like ice cream but doesn't melt? A: beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it  <sep> FOLLOWUP_Q: can I use sour cream or cream cheese?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-4d8877839d514990a2493edf1e5e05bd",
            "input": "CONTEXT: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated.  <sep>  Q: What kind of cooling garnish is like ice cream but doesn't melt? A: Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it  Q: Do you think that would go well with chili? A: It will keep it light and still offset your spiciness a little  Q: How do I go about beating air into sour cream? A: small whipped  Q: How long do you think that would resist melting? A: If  Q: Do you think it would last longer if I added some arrow root as a coagulant? A: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish  <sep> FOLLOWUP_Q: Would it be a nice touch if I blended the sour cream with some bacon bits before whipping it?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-315b1e3aa44441d8b9a37a9dcb0c2ca6",
            "input": "CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I use olive oil to infuse with chili? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work  Q: Is there anything else I should know? A: If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result  Q: How should I dry them? A: Drying them in your oven will stink up your house big-time, but it's worth it  <sep> FOLLOWUP_Q: How long do they go in the oven for?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-36998d3deb9645e99c1f076983eb76a7",
            "input": "CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  Q: How long are they good for? A: Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell  <sep> FOLLOWUP_Q: Where's the best place to store them?",
            "output": [
                "No"
            ]
        },
        {
            "id": "task1439-76025d0ec63e481da5f1f77766c51719",
            "input": "CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: Is therea minimum internal temperature for chicken? A: If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe  Q: Is that the safest temperature? A: as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom  <sep> FOLLOWUP_Q: Can I cook them and then refrigerate them for later?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-5276bb070c844f45a8fc2ec92c091ba7",
            "input": "CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  Q: Can I just melt the chocolate in my microwave? A: Chocolate is an odd substance when it comes to melting and hardening  Q: What is the best way to prepare my chocolate if I'm dipping something? A: If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering  Q: How is coating chocolate different than regular chocolate? A: if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored  <sep> FOLLOWUP_Q: Any other tips you can give me about tempering chocolate?",
            "output": [
                "Yes"
            ]
        },
        {
            "id": "task1439-960171b420944006be2ab30121b723aa",
            "input": "CONTEXT: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner  Q: Does acidic food cause problems with an unanodized aluminium pot? A: It's actually alkali foods that stained your pot, not acidic  Q: How else can I clean it? A: If it's a small spot you can rub half a lemon on it till it's gone  Q: Do you have any other advice for cleaning? A: If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes  <sep> FOLLOWUP_Q: Thanks, any mor etips?",
            "output": [
                "Yes"
            ]
        }
    ],
    "Instance License": [
        "CC BY-SA 4.0"
    ]
}